Claudio Urciuoli is the Chef de Cuisine of Prado restaurant at InterContinental Montelucia Resort & Spa, and leads the creation of signature recipes, techniques and ingredients, as well as the kitchen team.  Prior to joining the InterContinental Montelucia Resort & Spa, Urciuoli served as Executive Chef of Different Pointe of View in Phoenix at the Pointe Tapatio Resort, and prior to that appointment, he opened the restaurant Taggia in Scottsdale in 2006, which received the award for the best Italian restaurant in Phoenix for 2007 and was awarded one of the best ten new restaurants in Phoenix by the Arizona Republic.

Prior to his work in Arizona, Urciuoli opened the Il Fornaio in San Francisco, a restaurant concept where fresh ingredients are the standard and where demonstration cooking is visible to the guest in wood-fired cooking techniques.  Claudio was Chef de Cuisine at Osteria del Circo/Le Cirque at Bellagio in Las Vegas and was the visionary for the creation and development of La Brea Bakery Café in Los Angeles.  Chef Urciuoli is committed to and is an active member of the Slow Food movement and is fluent in English, Italian, French and Spanish.

Q:  What was the number one reason you decided to join our team at InterContinental Montelucia Resort & Spa?

A:         I think it is a very exciting project that a lot of great people are involved in.  The culture of InterContinental Montelucia Resort & Spa is a remarkable reflection of the culture in Southern Spain and it is going to be an amazing new resort. 

Q:  Where did you grow up?

A:         I grew up in Italy. 

Q:  If you could live a double life, what would the other “you” be doing?

A:         The other me would be racing motorcycles! I would love to travel the world on a motorcycle. 

Q:  What were the last 3 jobs?

A:         The last three jobs I had involved working in hotel restaurants.

Q:  If you could plan a month-long trip anywhere in the world, where would it be?

A:          I would love to visit South America.