He is one of the best pastry chefs on the planet and owner and heart of various projects, including Enigma in Barcelona, one of the most cutting-edge restaurants, and the bright new ADMO, which he will inaugurate in Paris on 10th November, 2021 with the great French chef Alain Ducasse.
He is considered the most revolutionary chef alive. From 1984 to 2012 his restaurant El Bulli in Roses, Costa Brava, wrote the history of contemporary cuisine.
Today he manages the elBullifoundation research center where he is producing Bullipedia, an ambitious encyclopedia of taste.
The chef of one of the oldest and most elegant restaurants on the planet, Ristorante Del Cambio in Turin (one Michelin star). After many years with Carlo Cracco in Milan, in 2014 Baronetto came back to his native Piedmont, where he mixes…
He is the most famous Italian chef of all time. His Osteria Francescana in Modena has three Michelin stars, has ranked first in the World’s 50 Best Restaurants list twice, and was inducted into the Hall of Fame…
Arturo Brachetti will be the great master of ceremonies of the dinner event taking place at the Mole Antonelliana on 29th October. He will be conducting the night at “Circo Fellini”, leading cardinals and fanfares, generous tobacconists and poetic Gelsominas between the great chefs’ courses.
He is the chef of St. Hubertus restaurant in San Cassiano, in Alto Adige, three Michelin stars. The mountains are the protagonists of all his dishes, and environmental protection is at the heart of the Care’s project, through which Niederkofler mixes gastronomy, ethics and the environment.
She is the chef of Hisa Franko restaurant in Kobarid (Slovenia), which she owns with her sommelier husband Valter Kramar. Her unmistakable cuisine has won her the title of Best Female Chef of the 50-Best list and has brought her to Chef’s Table…
He’s the head of the Uliassi restaurant in Senigallia, three Michelin stars, which he manages with his sister Catia, maitre and patronne. His “Lab 2021” is one of the most inspired tasting menus ever, as usual mixing taste and technique, the Adriatic sea and wild game.