Francesco Patti

Born in 1983, as a child, Francesco Patti loved playing with ingredients and kitchen tools under the supervision of his father, Giacomo, a food enthusiast.

His studies led him to learn the profession at the Hotel Management School in Giarre. Then, while still a boy, he started his career in various hotels and restaurants, including the Grand Hotel Excelsior in Catania, the Hotel Monaco & Grand Canal in Venice, the Masseria degli Ulivi in Noto and the Restaurant
La Gazza Ladra in Modica, where he enriched his range of knowledge and techniques.

After graduation in 2005, he collaborated as the sous-chef of chef Ciccio Sultano at the 2 Stars Michelin Restaurant Duomo in Ragusa Ibla, where he met Domenico Colonnetta.

The two young chefs decided to strike out independently, and in 2008 they opened Ristorante Coria in Caltagirone, which distinguished itself on the Italian gourmet cuisine scene within a few years, obtaining the prestigious Michelin Star in 2012.

From that moment on, Francesco and his partner Domenico embarked on an unstoppable path of professional growth, which led them in 2013 to design and launch the experience of a banqueting of excellence, Squiseating, in which they realised the perfect combination of signature cuisine and service on a par with the best international banqueting.