{"id":2144,"date":"2018-04-23T11:48:22","date_gmt":"2018-04-23T09:48:22","guid":{"rendered":"http:\/\/www.loasi.srl\/en\/?page_id=2144"},"modified":"2025-05-03T14:35:25","modified_gmt":"2025-05-03T12:35:25","slug":"team","status":"publish","type":"page","link":"https:\/\/www.loasi.srl\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"

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F A B R I Z I O \u00a0S A C C O<\/span><\/strong><\/span> \u00a0<\/span>\\ \u00a0Executive chef<\/span><\/p>\n

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Fabrizio Sacco<\/strong> 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.
\nFabrizio 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<\/strong><\/em>, initially a workshop and then a restaurant and a summer Lido. <\/span><\/p>\n

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 Caff\u00e8 delle Merci<\/strong><\/em> 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. <\/span><\/p>\n

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<\/strong> <\/em>in Rome. This is his first experience in a professional brigade that fascinates and encourages him to grow. <\/span><\/p>\n

After having established the Kifood<\/strong><\/em> catering company in 2014, he attended the Niko Romito Formazione<\/strong><\/em>, the Scuola di Alta formazione e Specializzazione Professionale<\/strong><\/em> dedicated to the world of catering and haute cuisine. It is a fundamental stage in his training.<\/span>[\/vc_column_text][vc_single_image image=”2182″ img_size=”large” alignment=”center”][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”2105″ img_size=”large” alignment=”center”][vc_column_text]<\/p>\n

\"\"For a few months he cooked at Spazio Rivisondoli<\/strong><\/em> and Spazio Roma<\/strong><\/em>, the restaurant-laboratory created by chef Niko Romito<\/strong><\/em> for his students. In 2017 Fabrizio worked in Christian Puglisi<\/strong><\/em>‘s Rel\u00e6<\/strong><\/em> 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<\/strong> in 2018. <\/span><\/p>\n

In 2019 Covid arrives, and the following year Fabrizio goes to work for the winter season in a mountain hut in Crans-Montana<\/strong><\/em>, in French-speaking Switzerland. We arrive at 2021, the year in which the chef from Pescara gives life to the “Zietta”<\/strong><\/em> project. “A silent dedication to my aunt who is no longer there, a person very dear to me,” he reveals. \u00abBut 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\u00bb. Meanwhile, the restaurant-bathing establishment in Silvi becomes the “LOASI<\/strong><\/em>” restaurant, and following some works on the structure, it remains open throughout the year.<\/span><\/p>\n

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\u00abQuality and hospitality in catering are everything\u00bb. <\/span><\/strong><\/span><\/span><\/p>\n

This is the philosophy that Fabrizio Sacco \u2013 former student of the Niko Romito Academy, now chef \u2013 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\u2026<\/span><\/span><\/p>\n

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S T E F A N O<\/strong><\/span> \u00a0<\/span><\/span>\\ \u00a0Chef<\/span><\/p>\n

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Stefano D’Andrea<\/strong>, was trained in the historic restaurant Prestige<\/strong><\/em> in Florence and in the Spaltella<\/strong><\/em> castle of Siena alongside the starred chef Vincenzo Guarino<\/strong><\/em>. For Stefano organization is a key word.<\/span><\/p>\n

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M A D D A L E N A<\/strong><\/span> \u00a0<\/span><\/span>\\\u00a0 Bar Manager<\/span><\/p>\n

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Maddalena Bosio <\/strong>barlady expert in mixology with proposals for every taste: from the most traditional to combinations that will leave you speechless.
\nEach of her cocktails is made with refined and high quality ingredients such as bitters, distillates and skilfully mixed aromatic herbs.<\/span><\/p>\n

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A L E S S A N D R O<\/strong> <\/span>\u00a0<\/span>\\\u00a0 Art Director<\/span><\/p>\n

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His educational path began at the age of 16, when he discovered that he had a visceral passion for vinyl, which he began collecting in 1994; in 1997 he joined the Virus project with which he had the opportunity to play in the best clubs in Abruzzo. Since 2015 he has been one of the co-founders of the Riviera Dancing project. In 2018, after years of collaboration, he took over the artistic and communication direction of LOASI. Alessandro Cichella <\/strong>continuously interacts with the best realities of our country in the double role of DJ\/promoter.<\/span><\/p>\n

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S A M O <\/strong><\/span>\u00a0<\/span>\\ \u00a0Department Coodinator<\/span><\/p>\n

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Mario Nubile, coordinates the interface activities between the various departments of the structure. His role is directly connected to the Artistic Direction and the Beach Management, and involves delegating him as acting for both roles.
\nHe takes care of the creation of photographic reports that tell the story of the environments, the catering and the atmosphere of the venue.
\nFinally, he manages the goods reception activities and takes care of supplier logistics.<\/span><\/p>\n

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P A S Q U A L E<\/strong><\/span>\u00a0<\/span>\\ \u00a0Beach Manager<\/span><\/p>\n

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He takes care of the management of the beach and its administrative aspects. With passion and genuineness, he gives every day a special experience to all guests, welcoming them with a smile, naturalness and cordiality to discover the services of our beach.<\/span><\/p>\n

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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2144","page","type-page","status-publish","hentry"],"yoast_head":"\nLOASI | Piazza Nenni, 15 \u2013 64028 Silvi Marina (TE) Italy<\/title>\n<meta name=\"description\" content=\"LOASI - Piazza Nenni, 15 \u2013 64028 Silvi Marina (TE) Italy - Tel: +39.380\/7907443 - Mail: info@loasi.srl - Il ristorante rispetta i seguenti orari: Gioved\u00ec \/ Venerd\u00ec Cena dalle 18:00 alle 24:00 e Sabato \/ Domenica Pranzo dalle 11:30 alle 14:30 - Cena dalle 18:00 alle 24:00.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.loasi.srl\/en\/team\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LOASI | Piazza Nenni, 15 \u2013 64028 Silvi Marina (TE) Italy\" \/>\n<meta property=\"og:description\" content=\"LOASI - 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