Who is the head chef of Osteria Francescana?
Massimo Bottura
| Osteria Francescana | |
|---|---|
| Head chef | Massimo Bottura |
| Food type | Modernist cuisine |
| Dress code | None |
| Rating | Michelin Guide, the best restaurant in the World 2018 |
What did Massimo Bottura do?
Heralded as the avant-garde master of Italian gastronomy, Massimo Bottura has been credited with reinvigorating and reinventing a national cuisine. At Osteria Francescana in Modena, his efforts have been recognised with three Michelin stars and the title of the World’s Best Restaurant, twice.
Where did Massimo Bottura go to school?
the University of Modena
Bottura is one of the main ambassadors of Made in Italy around the world. Have a look at this video from his MBA Lecture of 2014. Born in Modena September 30th, 1962. In 1984 just following secondary school he enrolled as a law student at the University of Modena.
Who is Massimo Bottura?
Massimo Bottura, an Italian chef born in Modena. My name is Massimo Bottura. I am an Italian chef born in Modena. I grew up under the kitchen table at my grandmother Ancella’s knees.
What does the inscription inside Osteria Francescana mean?
ONE OF THE FIRST things you see inside the door of Massimo Bottura’s restaurant, Osteria Francescana, in Modena, Italy, is a self-portrait of the artist Joseph Beuys posing like a stand-in for the Sundance Kid; the inscription at the bottom, in Italian, says, “We are the revolution.”
What makes Osteria Francescana different from other restaurants?
Rather than a gleaming state-of-the-art hub for its staff of 30, Osteria Francescana has a cramped network of kitchens occupying a scattershot orbit around it — think of an ant farm, or maybe Italy itself, awkwardly formed (after centuries of turmoil) from a coalition of neighboring city-states.
What is Bottura’s cooking style?
Bottura describes his cooking as “compressing passion into edible bites.” It’s much more than that, of course-more like a complicated, and at times contentious, conversation with not just the history of Italian cuisine, but the Italian relationship with food.