Passion Forged in Fire

Bianchi’s culinary career started in 2010. while he worked toward his degree at Le Cordon Bleu College of Culinary Arts in Cambridge, he took an internship at celebrity chef Ming Tsai’s iconic Blue Ginger restaurant in Wellesley. His talent did not go unnoticed and he worked his way to Sous Chef within just a few years. 

When Blue Ginger closed in 2017, Bianchi joined the team at Davio’s Northern Italian Steakhouse in Chestnut Hill. As a Sous Chef he taught his team important cooking techniques, expanding their knowledge of flavors and overall execution of dishes. He was promoted to Executive Chef in May of 2022 and, in addition to leading the team, became responsible for adding his culinary expertise and creativity with the daily special menus, using fresh seasonal ingredients, weekly lunch features, and new menu ideas. 

Bianchi joined InterContinental Boston as the Chef de Cuisine in 2023. He designed the menus at Matria and Bar Fellini with delicious flavors and inspiration from the Piedmont region in Italy with a particular focus on pastas, risottos, fresh seafood, meat and more. He puts a great amount of time and detail into the menu and makes frequent trips to Piedmont to explore the true flavors of the region and bring them to plates in Boston.