AS A NATION THAT LOVES TO EAT,
WE HOLD FOOD AND THE PEOPLE WHO PREPARE IT,
CLOSE TO OUR HEARTS.
The excellent relationship we have built with suppliers
and joint passion for their commitment to
animal welfare and top quality produce are crucial
to the high standards that we strive for.
We drink fine wine ,enjoy good food and love all forms of art especially, culinary art.Our limitless desire for new has pushed us further ,driven us into experiences beyond any imagination.We do what we know best ,we cook ,bringing art in to it. With a firm conviction that beauty lies in simple things and that details can add magical to it.What we can offer, is what we learned from the past, where you take the best of cooking and keep improving using culinary avangard approach and techniques that simply evaluate your perception of food ,some of the dishes are unique in flavors and culinary concept..We are living in an era where modern technology is bringing a revolution beyond any imagination .For modern society people, eating is not longer what satiates or keeps alive but beauty, something that bring enjoyment to the senses and gives appreciation for arts in presentation.
Culinary art to me it is the greatest of all wide -ranging form of art ,
IT DEALS WITH THE FIVE SENSES.
This book is introducing you to a new chemistry between science and art where food is approached from styled and innovative dining experience." S.Cinotti "
Tradition with Innovation,
A Culinary Journey
Chef Sergio started his culinary journey at a young age , he obtained a Diploma after studying for 5 years At the Istituto Alberghiero (Food Academy School) in Teano Italy.
While studying at the food academy he also took part in National competition and at age 15 he was awarded chef of the year, and at age 16 awarded Gold medal- at the dessert fiera di Rimini
and took part in training stage formation program across Europe.
In the following years, Chef Sergio`s culinary repertoire develops during his academy formation
and also with working experience
which included several Michelin starred establishments.(1992 The elBulli, Catalonia ,Spain )
(1996-Dal Pescatore Canneto sull'Oglio,Mantua, Italy).
(1997- restaurant de l`hotel de Ville de Crisseir Switzerland)
Chef Sergio, continued in education and after graduating from Cardiff University,
sought opportunities to further develop his own creativity as a professional chef
and together with his twin brother Pasquale,
a professional patissier chef, also with broad international experience decided to start together a new venture.
Gemelli Restaurant Spytty Retail Park in 2013.
That same year, Gemelli's Restaurant was recognised at the Welsh hospitality awards
and was voted best Italian establishment in Wales.
Furthermore, in 2016 Gemelli was acclaimed as Best Restaurant in Wales at the Welsh food and drink awards.
Moreover, in 2017 they were awarded as the best Italian restaurant in Wales.
Gemelli Restaurant in 2016 received 2 AA Rosettes for culinary excellence
and Sergio is asked to join the Welsh Culinary Team Brigade. One year later in 2017-18
Sergio is awarded best Italian chef in Wales.
2018 Healthy dish of the year and Best Italian Restaurant in Wales at the Welsh Hospitality Awards.
So, the culinary repertoire flourished during an internship with Chefs around the Country
and Sergio and his brother Pasquale saw the opportunity to expand and opened a boutique restaurant,
Gem 42, here they elevated the cuisine not only by the use of food approach
and techniques but primarily by using quality local ingredients,
presenting modern variations of Mediterranean cuisine
and introducing fresh seasonal ingredients utilising foraged herbs, quality olive oil aged meat and fresh fish.
Chef Sergio at Gem 42 Restaurant is committed to present to its customers a seasonal menu,
reflecting also his most recent travels, keeping in mind the traditional methods and recipes but with innovation.
Gem 42 only after few months of opening its doors receives 2 AA Rosettes.
And chef Sergio was has been complimented for his popular signature dishes ;
Orkney scallop & egg 55-55 had a great reviews from Wales on line, food critics and bloggers.
In November 2018 chef Sergio, with the Welsh Culinary Team
took part in the Culinary World Cup held in Luxembourg and successfully took home the Silver Medal,
and not long after his return to wales, he was asked to be the Captain of the Welsh Culinary Team.
He has been leading the Team as a Captain with commitment and passion ever since.
We take the opportunity to wish the chef Sergio and the entire Welsh Team our Congratulation for their great success and achievements and wish them all the best for the new ventures ahead.
PERFECT Gift Idea
Surprise your friends and family with a gift to their favorite restaurants.
Nothing is a better match for your generosity than the gift of dining at Gem42 .
Our gift vouchers can be spent
on set menus, a la carte, drinks or gifts.
A fantastic gift to say
“have a meal on us!”