Fabrizio Mellino: from student at Institut Lyfe to three-star chef in Italy

Born into a family of chefs, Fabrizio Mellino is one of those graduates for whom passion is part of a tradition passed down through the generations. He moved to Lyon to enrol in the Bachelor’s degree in International Culinary Arts Management at Institut Lyfe, where he trained with chefs and instructors from the professional world, graduating in 2013.

After completing his training, he naturally joined the family restaurant Quattro Passi in Neraro, Italy, where he started as a sous-chef before climbing the ranks year after year until he took over responsibility for the kitchens.

In 2023, Fabrizio Mellino made gastronomic history by earning three Michelin stars before the age of 30: a rare distinction that marked the return of three stars to southern Italy. Here we look back at his journey from leaving school to earning that famous third star.

Institut Lyfe, a turning point in his career as a chef

Fabrizio Mellino still remembers his arrival in Lyon: as soon as he joined Institut Lyfe, he became aware of the level of excellence in French gastronomy. The Bachelor’s degree in International Culinary Arts Management opened the doors to prestigious establishments where he worked alongside Alain Ducasse, then Quique Dacosta, and finally enriched his experience in Japan.

‘The three years of study flew by’ he says. In a class that brings together students from 14 countries, learning takes place on a daily basis, through exchanges, shared ideas and the blending of cultures. Fabrizio Mellino attributes a significant part of his success to the lessons he learned at Institut Lyfe:

To be a three-star chef, you need calmness, talent, curiosity and a rigorous approach to learning. School made me understand the prestige of this profession. It gave me the practical and theoretical foundations to pave my way. It didn’t give me the answers to the difficulties I encountered later, but it did give me the attitude to overcome them.

Returning to its origins to better reinvent itself

After gaining some international experience, Fabrizio Mellino returned to Nerano, Italy, and joined the family restaurant Quattro Passi. His father had earned a second star there, and the decision was made to proceed cautiously, without upsetting a proven balance, at the risk of destabilising a loyal clientele.

In 2017, the departure of the sous chef, followed by part of the team, marked a turning point for the restaurant. Fabrizio had to step up and build his own team, surrounded by professionals who shared his desire to progress and succeed.

His responsibilities gradually expanded to cover all aspects of the business: creating menus, selecting suppliers, developing relationships with guests and schools, and steering new projects. He worked hand in hand with his team, his family and his colleagues to preserve the spirit of the place while infusing it with his own identity. But the path has not been straightforward. ‘Being the son of someone famous is not easy: people always assume you haven’t earned your place. I had to overcome the preconceptions of colleagues, customers and suppliers to prove my professionalism and skills.’

Earning a third Michelin star marks a significant moment for Fabrizio Mellino and his teams: recognition that rewards the collective efforts of his brother Raffaele in the dining room, his partner Annamaria at reception, and the rest of the establishment’s staff.

It’s a real adrenaline rush for us. I’ve always had the freedom to create my own dishes, but over time we’ve acquired the essential know-how to present them to customers in the best possible way.

Fabrizio Mellino’s career path reminds us that great achievements often stem from excellent training. From Lyon to the Amalfi Coast, he turned an extraordinary opportunity into a life project, proving that management, curiosity and passion can take Italian cuisine to the top of the world stage. Fabrizio Mellino has some essential advice for future culinary arts students: have fun, because cooking is above all an act of love and sharing.

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