Renato Piccolotto started his career in 1971 as a “commis de cuisine” at the Villa Cipriani in Asolo, where he had the opportunity of being trained by the famous Giuseppe Cipriani.
From 1970, Piccolotto has been working at the Hotel Cipriani in Venice. He first worked under the management of Giuseppe Cipriani, and then under the management of Natale Rusconi, General Manager of the Cipriani since 1977.
During various seasons, Renato Piccolotto worked in several restaurants and hotel abroad, for example in St. Moritz, Switzerland.
Chef Piccolotto is also the master mind behind the Cipriani Cooking School, which was founded in 1979 at the Cipriani, with the participation of famous gastronomic personalities, of the cooking world, from Julia Child, to Marcella Hazan, from Anne Willan to Simone Beck, from Gregory Usher to Michael James, and finally to the great James Beard!
After having been “Sous-chef” for a few years, Piccolotto was promoted as the Cipriani’s Chef de Cuisine in 1990. In this position, he keeps on promoting the great cooking tradition invented and created by Giuseppe Cipriani.
He has been awarded the “Piatto d’Oro” by the Accademia Italiana della Cucina, who recently named the Cipriani Restaurant as one of the five best Restaurants in Italy (1995).
Renato Piccolotto took part in many food festivals organised between 1980 and 2002 by Natale Rusconi in France, England, Switzerland, America, France, Montecarlo, Japan, Brazil, Venezuela, Moscow and Mauritius.