MEET CHEF FABRICE

Fabrice Di Rienzo is living his American dream.

As a young chef coming up in the world’s most renowned kitchens, Di Rienzo had longed to open his own restaurant, first in his native France and eventually in the United States, where he worked briefly and was drawn to its progressive culinary scene. Now, recently settled in Miami, Di Rienzo is building yet the next exciting chapter in his life and career, in a vibrant city he’s thrilled to call home.

As founder of Events by Chef Fabrice, Di Rienzo specializes in luxury dining experiences for Miami’s most discerning palates, using only the finest ingredients that he thoughtfully and painstakingly sources from trusted purveyors.

Few chefs have as distinguished a culinary pedigree and as wholeheartedly passionate a character as Di Rienzo’s. He started working at age 16 and learned in the kitchens of the masters: Pierre Orsi, Daniel Boulud, Paul Bocuse, Bernard Loiseau. In other words, you’re in for something one-of-a-kind with Events by Chef Fabrice.

The crux of the concept is for Di Rienzo to cook in people’s homes and engage them and their guests in the intimate experience, which is elegantly grounded in classic French cuisine and technique but sways to the beat of modern Miami. “I want to stop time so that you are able to appreciate the moment and the experience of what is on the plate,” he says.

Di Rienzo starts with the very best product. After moving to Miami in 2019, he spent a year seeking out organic farmers and producers in the area who could deliver on that quality. With those relationships established, he is excited to share the bounty of the South Florida sandbox: gorgeous citrus fruits, pineapple, avocado, tomatoes, herbs, lobster and langoustines delivered to him the day they’re plucked from the ocean.

Di Rienzo customizes multi-course menus for the guest and the event that reflect the seasons and surroundings. He offers vegan and vegetarian options and desserts such as Cuban rum baba. After the fall launch of Events by Chef Fabrice, Di Rienzo plans to design cocktail-focused offerings, perfect for corporate gatherings, that complement his seasonal catering menus.

One of his menu signatures is Florida snapper roasted whole in a salt crust, which he cracks open as guests watch. If a guest has a taste for specific luxury ingredients, say, caviar or white truffle, Di Rienzo will fold those into the experience as well.

Everything is possible, he says — as it is with any dream pursued.

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