Attilio di Fabrizio was born in Abruzzi, and attended the renowned Villa Santa Maria cookery school, where many of the best chefs in Italy have trained. He spent several years doing apprenticeships in Italy, France, the UK and Switzerland, honing his culinary skills, before joining the world-famous Hotel Cipriani in Venice.
From 1975-1981, Attilio worked in both the US and South America before returning to Italy to become chef at the renowned restaurant, Enoteca Pinchiorri, in Florence. In 1987, he was appointed Chef de Cuisine at Villa San Michele.
Over the last few years, he has taken part in numerous gastronomic events in Italy and around the world, working side-by-side with such celebrated chefs as Gaultiero Marchesi, Roger Verge and Paul Bocuse.