Fabio Olgiati
Staff profile
Fabio Olgiati
Position
Teaching areas
Food and Beverage
Hospitality
Biography
Fabio started a hospitality career at a very young age and very much enjoyed dealing with guests. After three years of formal hospitality education, Fabio entered the workforce.
Finding himself moving to London, where he worked with some Michelin Star rated chefs like Giorgio Locatelli at Zafferano Restaurant, David Cavalier at Anton Mosimann’s private members club Mosimann’s Belfry, and Marco Pier White at L’Escargot. He then joined the team at Stefano Cavallini at the Halkin Hotel, where, under the guidance of the head sommelier, Fabio undertook wine studies and graduated as a professional sommelier in the year 2000.
In early 2003, he relocated to New Zealand with his Kiwi-wife and worked in establishments such as The Hunting Lodge, Pontoon Restaurant, and CityLife Hotel. In January 2011, Fabio left hospitality to move into education.
Why I love MIT
MIT provide a great pathway for the students. I firmly believe I have an extensive repertoire and broad knowledge of hospitality and education industry, which, combined with my passion for making the difference, is key in the preparation of future hospitality professional.