Massimo Bottura chef
11 images Created 18 Feb 2012
Chef Massimo Bottura is without a doubt one of the foremost ambassadors of modern Italian cuisine. From his first trattoria--Trattoria del Campazzo--on the outskirts of Modena in 1986, where he worked with rezdora Lidia Cristoni, to an apprenticeship under Chef Georges Coigny, Bottura formed a culinary foundation that combined regional Italian cooking and classical French training. He further refined his style under legendary Alain Ducasse at Louis XV in Monte Carlo.
In 1995, Bottura opened his Osteria Francescana in historic central Modena, where he was able to freely blend his creative take on Italian cuisine with cutting edge contemporary art and design, bringing a modern aesthetic to the junction of tradition and innovation. Another formative experience--this time under Ferran Adrià--encouraged Bottura to continue pushing the envelope in his cuisine. Over the last 10 years, Bottura has worked to do just that, creating dishes such as "Five Textures and Temperatures of Parmigiano Reggiano" that showcase his maturity as an innovator, as well as his respect for his ingredients.
Two Michelin stars and a sixth place ranking in San Pellegrino's World's 50 Best Restaurants list prove that Bottura's explorations are more than successful; they're inspiring. Like so many cutting-edge chefs, Bottura cooks to invite and evoke a contemplation of history, territory, and flavor. And on the stage of gastronomic conferences around the world, Bottura freely shares his creative process in demonstrations, lectures, and videos (such as the conceptual "We Are the Revolution," a narrative exploration of "original sound" through art, music, and food and his most recent production, "Il Ritorno," which pays homage to Emilia-Romagna and the value of place). An ardent advocate for culinary dialogue, Bottura serves on the board of the Basque Culinary Center under the direction of Ferran Adrià.
In 1995, Bottura opened his Osteria Francescana in historic central Modena, where he was able to freely blend his creative take on Italian cuisine with cutting edge contemporary art and design, bringing a modern aesthetic to the junction of tradition and innovation. Another formative experience--this time under Ferran Adrià--encouraged Bottura to continue pushing the envelope in his cuisine. Over the last 10 years, Bottura has worked to do just that, creating dishes such as "Five Textures and Temperatures of Parmigiano Reggiano" that showcase his maturity as an innovator, as well as his respect for his ingredients.
Two Michelin stars and a sixth place ranking in San Pellegrino's World's 50 Best Restaurants list prove that Bottura's explorations are more than successful; they're inspiring. Like so many cutting-edge chefs, Bottura cooks to invite and evoke a contemplation of history, territory, and flavor. And on the stage of gastronomic conferences around the world, Bottura freely shares his creative process in demonstrations, lectures, and videos (such as the conceptual "We Are the Revolution," a narrative exploration of "original sound" through art, music, and food and his most recent production, "Il Ritorno," which pays homage to Emilia-Romagna and the value of place). An ardent advocate for culinary dialogue, Bottura serves on the board of the Basque Culinary Center under the direction of Ferran Adrià.
