IN 1981, GERO FASANO LIVED IN COVENT GARDEN, ATTENDED THE LONDON INTERNATIONAL FILM SCHOOL AND DREAMED OF ONE DAY WORKING WITH HIS IDOL: FRANCIS FORD COPPOLA. CHANCE, HOWEVER, LED THE 18-YEAR-OLD TO ABANDON THE CAREER HE ENVISIONED AS A FILMMAKER AND RETURN TO HIS NATIVE BRAZIL.
BACK IN SÃO PAULO, ASIDE HIS FATHER, GERO IMMERSED HIMSELF IN THE HISTORY OF THE FASANO FAMILY AND IN THE GASTRONOMIC LEGACY OF HIS GRAND AND GREAT-GRANDFATHERS. TAKING A LIKING FOR THE BUSINESS, HE RECLAIMED THE FASANO FAMILY NAME AND OPENED A SMALL NAMESAKE RESTAURANT IN SAO PAULO, FOLLOWING A 20-YEAR GAP WITHOUT ANY FASANO OUTPOSTS IN THE CITY.
FOUR DECADES LATER, GERO'S INFLUENCE IN THE GASTRONOMIC AND HOSPITALITY LANDSCAPE IN BRAZIL IS UNDENIABLE. WITH DISTINGUISHABLE AND INIMITABLE STYLE, THE FASANO GROUP LEADS 30 RESTAURANT OPERATIONS AND 10 ICONIC HOTELS IN BRAZIL, THE UNITED STATES AND URUGUAY.
SITED ON PARK AVENUE AND 49TH STREET, FASANO NEW YORK STANDS AS A BEACON OF THE FAMILY’S CENTURY LONG TRADITION IN FINE ITALIAN DINING.
FASANO’S GASTRONOMIC HISTORY BEGAN IN 1902 WHEN VITTORIO FASANO, AN ITALIAN IMMIGRANT FROM MILAN, AND THE PATRIARCH OF THE FAMILY IN BRAZIL, FIRST OPENED AN OUTPOST NAMED "BRASSERIE PAULISTA" IN THE HISTORICAL CENTER OF SÃO PAULO.
GERO FASANO, FOURTH GENERATION OF THE FASANO RESTAURATEURS, JOINED THE BUSINESS IN THE 1980S, OPENING HIS FIRST NAMESAKE RESTAURANT AT THE AGE OF NINETEEN.
IN 2003, GERO FASANO LED THA BRAND'S EXPANSION FROM RESTAURANTS TO HOTELS, BECOMING KNOWN FOR REINVENTING THE CONCEPT OF UNDERSTATED LUXURY IN BRAZIL.
WITH 30 RESTAURANTS AND 10 HOTELS, THE BRAND IS SYNONYMOUS WITH UTMOST QUALITY, ATTENTION TO DETAIL AND DISTINGUISHED MANNER OF SERVICE.
ROOTED IN A CENTURY-OLD TRADITION, THE FASANO STYLE OF HOSPITALITY REVERENCES THE FAMILY'S ITALIAN HERITAGE AND UNYIELDING COMMITMENT TO EXCELLENCE. THE FASANO NEW YORK COMBINES IMPECCABLE SERVICES AND SOPHISTICATED DESIGN OFFERING CLASSIC MILANESE DISHES AND AN AWARD-WINNING WINE LIST. LED BY CHEF NICOLA FEDELI, THE ELEGANT MENU PRESENTS ELEVATED NORTHERN ITALIAN DISHES INCLUDING OSSOBUCO ALLA MENIGHINA CON RISOTTO ALLA MILANESE, TORTELLI DI VITELLO CON FONDUTA DI PARMIGIANO REGGGIANO AND THE CLASSIC BOLLITO CART.