F A B R I Z I O  S A C C O  \  Executive chef

Fabrizio Sacco was born in Pescara in 1975. After graduating in Engineering, he embarked on a professional career related to his education until, in 2005, he decided to pursue exclusively his greatest passion: cooking.
Fabrizio has expressed a creative and entrepreneurial side since 2002, when he opened his first restaurant in Pescara. In 2005 in Silvi Marina (TE) continues with LOASI di Morgan, initially a workshop and then a restaurant and a summer Lido.

With the Oasi di Morgan Fabrizio acquires awareness of his goals and sets the work of the restaurant in a personal and identifying way, and chooses to start from here to narrate the last 13 years matured in the kitchen. Years in which he brought a series of changes to his home town: with the arrival of Il Caffè delle Merci in 2007, one of the first bars in the area that only years later became the scene of nightlife in Pescara, he offers a different style of entertainment, an informal and modern bistro, in which you can breathe a metropolitan air and taste interesting dishes.

Hospitality is the distinctive feature of Fabrizio. In its locations, the customer should always feel at ease and comfortable. In 2012 he attends an internship in the restaurant of Filippo La Mantia in Rome. This is his first experience in a professional brigade that fascinates and encourages him to grow.

After having established the Kifood catering company in 2014, he attended the Niko Romito Formazione, the Scuola di Alta formazione e Specializzazione Professionale dedicated to the world of catering and haute cuisine. It is a fundamental stage in his training.

For a few months he cooked at Spazio Rivisondoli and Spazio Roma, the restaurant-laboratory created by chef Niko Romito for his students. In 2017 Fabrizio worked in Christian Puglisi‘s Relæ Brigade in Copenhagen. In Denmark he finds an idea of a restaurant very similar to his, which combines a high level culinary experience with a pleasant and cool atmosphere, the right compromise to which he wants to aim with the reopening of LOASI in 2018.

In 2019 Covid arrives, and the following year Fabrizio goes to work for the winter season in a mountain hut in Crans-Montana, in French-speaking Switzerland. We arrive at 2021, the year in which the chef from Pescara gives life to the “Zietta” project. “A silent dedication to my aunt who is no longer there, a person very dear to me,” he reveals. «But also a tribute to the ladies of the market. The market is a place that I love very much, where the proximity to the raw material, with its colors and smells, releases a vital energy». Meanwhile, the restaurant-bathing establishment in Silvi becomes the “LOASI” restaurant, and following some works on the structure, it remains open throughout the year.

«Quality and hospitality in catering are everything».

This is the philosophy that Fabrizio Sacco – former student of the Niko Romito Academy, now chef – communicates, where the guest (we are not talking about the customer) becomes the protagonist of a pleasant experience at all levels. From the well-being of the palate to that of the eye, from the pleasantness of the background music to the courtesy of the service…