Gero Fasano Restaurateur
IN 1981 GERO FASANO LIVED IN COVENT GARDEN, ATTENDED THE LONDON INTERNATIONAL FILM SCHOOL, AND DREAMED OF ONE DAY WORKING WITH HIS IDOL, FRANCIS FORD COPPOLA. CHANCE, HOWEVER, BROUGHT THE 18-YEAR-OLD TO ABANDON THE CAREER HE ENVISIONED FOR HIMSELF AS A FILMMAKER AND TO RETURN TO HIS NATIVE BRAZIL.
BACK IN SÃO PAULO, FRESH OUT OF HIS TEENS, GERO IMMERSED HIMSELF IN THE HISTORY OF HIS MILANESE FAMILY, PARTICULARLY IN THE GASTRONOMIC LEGACY OF HIS GRAND AND GREAT-GRANDFATHERS. TAKING A LIKING FOR THE BUSINESS, HE RECLAIMED THE FASANO FAMILY NAME – A TRADEMARK THAT NO LONGER BELONGED TO THE FAMILY – AND OPENED A SMALL NAMESAKE RESTAURANT IN SAO PAULO, FOLLOWING A 20-YEAR GAP WITHOUT ANY FASANO RESTAURANTS IN THE CITY.
FOUR DECADES LATER, IT IS WIDELY SAID THAT BRAZILIAN GASTRONOMY IS DIVIDED IN A PRE- AND POST-GERO PERIOD. UNDER GERO FASANO, THE GROUP NOW LEADS 30 RESTAURANTS AND 10 ICONIC HOTELS AROUND THE WORLD, REPRESENTING ONE OF THE MAIN LUXURY BRANDS IN SOUTH AMERICA.
ON PARK AVENUE, FASANO NEW YORK STANDS AS A BEACON OF THE FAMILY’S CENTURY LONG TRADITION IN FINE ITALIAN DINING.
About
The Fasano brand is widely recognized for its excellence in gastronomy and service. Fasano’s gastronomic history began in 1902 when Vittorio Fasano, an Italian immigrant from Milan and the patriarch of the family in Brazil, first opened Brasserie Paulista, located on the historical center of São Paulo.
As the fourth generation of Fasano restaurateurs, Gero Fasano starts in the business in the 1980s. Shortly thereafter, he makes a transition from restaurants to hotels, becoming known for reinventing the concept of understated luxury in Brazil. With 27 restaurants and 9 hotels, the brand became synonymous with utmost quality, attention to detail and particularly discreet service.
History
Rooted in the Fasano family history of excellence in hospitality and reverence to their Italian heritage, Fasano New York combines impeccable services and sophisticated design offering expertly prepared, classic Milanese dishes. Chef Nicola Fedeli devised an elegant menu of elevated northern Italian dishes including Ossobuco Alla Menighina con Risotto Alla Milanese, Tortelli di Vitello con Fonduta di Parmigiano Regggiano and the Classic Bollito Cart, which are complemented by a robust wine list curated by sommelier Manoel Beato.
