The kitchen


 

 

IT IS NOT THE JUST THE EXECUTION THE TECHNIQUE, THE PROFESSIONALISM

IT IS SOMETHING DEEPER, FROM VERY DEEP INSIDE

IT IS THE PURPOSE, THE PASSION, THE MESSAGE

WHAT MAKES WHAT YOU DO UNIQUE

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 We treasure our gastronomic culture and our trade, we honour it by keeping researching and developing, valuing our traditions as the most amazing foundation over which embrace innovation. At Malibù the word catering rhymes with bio, quality and professionalism. Malibù is now celebrating its 10th birthday, an adventure that made the Regano family a reference point for seafaring cuisine lovers. We are happy to invite you to relax and enjoy yourself at the Malibù, with its perfect sea view.

 

 

 

The chef: 

Federico Regano was born in Rome in 27/08/87; he attended the hotel institute of Ladispoli and immediately started working in the bathing establishments’ kitchens. Once completed his studies, he took a sabbatical and traveled the Spanish islands, landing in the kitchen of a large hotel, where he learned the secrets of large kitchens management. Back from this adventure, he broadened further his horizons by attending a professional course at Gambero Rosso school, where he met Angelo Troiani, chef and patron of the “Convivio” starred Roman restaurant, grasping the opportunity to work for him. That was a truly important experience for Federico, the one that really made him understand how cooking is truly art and culture.
After this very important experience, Federico explores the reality of the small modern bistro in the centre of Testaccio, under the direction of the chef Gaia Giordano: fewer tables and much imagination… A great period of growth and openness.
In 2011 he returned to Ladispoli in the family restaurant, working for one year with Michele Comito, chef and hotel school teacher, learning to manage the Malibù cuisine with all its challenges. In 2013, he added to his responsibilities the opening of a new restaurant in Rome, “the poet’s inn”, as chef and kitchen manager, earning an excellent score on the Gambero Rosso guide, and the respect of many food lovers, in kes than four months.

Menù and philosophy:

The food, intended as the pillar of body’s and spirit’s health, is being regarded with greater and greater consideration… We calibrate our menus to score the perfect harmony between tradition and innovation, respecting the raw materials, refining the recipes that made our history securing the customers their satisfaction.