The Best Chef Awards | Madrid 2022
The ticket includes:
He is a living patron saint of pizza-making. Born in the city of Caiazzo in western Italy to a family of bakeries.
How was it beginning?
Franco learnt everything he could from his father, Stefano, who used to spend days in the local countryside picking fresh ingredients like oregano and mushrooms to put on top of pizza. Every time the dough was made there were no scales, recipes, machinery or ready-made ingredients involved; but because Franco watched his father create it from scratch thousands of times over, he didn’t even need to write anything down to learn how the dough should feel when it’s ready.
Pepe in Grani – popularity of the pizzeria
Franco opened his restaurant Pepe in Grani in 2005, just round the corner from his grandfather’s bakery. At the time, Caiazzo was not particularly known for its food. However, thanks to the popularity of the pizzeria and Franco’s work with agronomist Vincenzo Coppola, the surrounding area has become famous for its artisanal producers, particularly its olive oil. The ingredients used to make the pizzas come almost exclusively from these local suppliers, particularly the oil, mozzarella, chickpeas and pork.
Franco Pepe – one of Italy’s preeminent pizzaioli
Nowadays, Franco Pepe is one of Italy’s preeminent pizzaioli. He is constantly developing his craft. He showcased this lifelong pursuit at his restaurant Pepe in Grani in Caiazzo.
Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have embraced his new philosophy. He is a multi-award-winning chef and alongside his wife Julie, owners of Saint Peter, Fish Butchery Paddington, Fish Butchery Waterloo and Charcoal Fish in Sydney Australia. Both his books The Whole Fish Cook Book and Take One Fish have won multiple awards including James Beard overall Book of the Year, 2020 for the former. In 2023 he will release his third book Fish Butchery and with Julie open their first hotel. Josh is a board member of The Basque Culinary Centre and is 33 years old.
Massimo Bottura was born 30 September 1962. He is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy. In 2016 Bottura announced the refettorio that he had established in Milan the year before would continue and went on to form the cultural foundation Food for Soul. His culinary empire now extends from Dubai to Beverly Hills. Bottura spends time in New York City to spread the Italian culinary tradition. He is the author of two books and one of the stars of Netflix’s cult foodie docuseries Chef’s Table.
The formal “Global Head of Culinary Excellence” at Lufthansa’s airline catering division LSG Group and the Chef behind the ESA (European Space Agency) bonus choice meals for the last tow missions (Horizons and Cosmic Kiss) started his adventure with gastronomy in 1991 as an apprentice in Hotel Zeller in Kahl am Main, Germany. In 1998 he took over the position of Chef de Partie in the one-star Mittermeier Restaurant. He had the opportunity to train at the one-star Schoeneck Restaurant in Italy. When he returned to Germany he took the position of Chef de Partie Product Development in Gate Gourmet. After 6 years in this position, he was hired at the one-star Restaurant Alte Parrey* as Sous Chef, then developed his culinary aspirations at the three-star Restaurant Amador*** under the tutelage of outstanding Chef Juan Amador. At the end of 2008 he moved to Dublin to work in Residence Members Club as Pastry Chef, but in 2010 he returned to work at Restaurant Amador*** this time tooking position as Coporate Chef. In 2014, he joined the Gourmet Sports team in Brazil as Executive Head Chef Sports International. His professional career from 2015 until 2022 has been constantly developing his role.
In the near future he will be “Head of Food Platform Germany” at Sodexo and responsible for data management / concept / retail and culinary. In his new role and also as keynote speaker he continues his exiting journey and bridges the gab between top gastronomie, science and food industry.
Eric Kragh Vildgaard worked in Denmark’s best restaurants, including Noma, Sollerod Kro and Almanak and now runs Restaurant Jordnær with his wife Tina.
Eric and Tina Kragh Vildgaard’s mission is to create a fully-fledged restaurant experience, where a high level of food and service goes hand in hand with a unique host. The guest should be able to sit back and enjoy the evening without having to decide on anything possible.
The restaurant’s name, Jordnær, might translate to “down to earth” but the level of gastronomy soars high. The sustainable Nordic kitchen is helmed by Noma veteran Eric Kragh Vildgaard, while the front of the house is hosted by his wife and restaurant manager, Tina. Together, they create an exciting farm-to-table dining experience with herbs from the surroundings and freshly caught fish from the Arresø lake nearby, served in the charming dining room located within the historic Gentofte Hotel.
Leonor Espinosa De La Ossa, also known by her nickname ‘Leo’, is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007. Espinosa appears regularly on Colombian television, and also runs the restaurants Leo Cocina y Cava and Misia.
Being a prominent landmark, known for celebrating the national cuisine through its menu, Leo Cocina y Cava is a must for visitors and travelers.
Leo has managed to refine tradition, memory and creativity. Her culinary proposal claims Colombian native flavors, combining contemporary art with field research, anthropological insight and immersion in different geographical locations. In 2008 her vocation for gastronomic research led her to materialize the Leo Espinosa Foundation which aims to create development initiatives in rural communities by strengthening culinary traditions, nutrition and food security.
Her current culinary proposal BIOMA-CYCLE focuses on the study through research, development and innovation in the diverse ecosystems in the Colombian territory. In each biome, she and her staff work with biologists, farmers and producers to make way for local products and cuisine that recreates Colombia’s collective memory.
What she looks for in food is smart ideas, and forms that highlight the ingredients and pureness of tastes. And mostly – honesty of the food arriving on the table.
People call her just Minta.
Rafael Tonon is a journalist and food writer living between Brazil and Portugal and traveling the world to eat and write. He covers food trends, eating traditions and the restaurant industry. His work has appeared in Eater, Munchies (Vice), Slate, Atlas Obscura, and other leading publications. Journalist graduated in Brazil (Pontifical Catholic University of Campinas) in 2004, he is the author of books Food Revolutions (set to be published in Summer 2019 in Brazil) and 50 Restaurants with More than 50 years – 5 Decades of São Paulo’s Food Scene about the most traditional restaurants in São Paulo (Brazil). He worked at Editora Abril – the largest group of magazines and media in Latin America. Between 2011 and 2013, he was the editor of Vida Simples (Editora Abril), a magazine specialized in sustainability, behavior, and well-being. During this period, he implemented in the magazine a monthly Food section, which deals with the food from a historical, anthropological, social and sustainable perspective. Rafael also worked as an editor in other magazines. He specializes in food and worked at several newspapers in Brazil. Today, as a freelancer, he works for various vehicles in the US and Europe. Rafael also specializes in behavioral and eating tendencies, being invited to be a lecturer in courses and events.
Jessica Rosval is head chef at Casa Maria Luigia, the luxury guesthouse by Massimo Bottura and Lara Gilmore, set in the Emilian countryside. She strives to create positive social change as the co-founder and culinary director at a non-profit called the Association for the Integration of Women.
Rosval teaches migrant women how to cook professionally, preparing them for a future in the restaurant industry. She starts with the basics of Italian and Modenese cuisine, but
without forgetting the origins of the trainees and celebrating their cultures.
Social and environmental is essential for Jessica Rosval. She believes restaurants can contribute in more ways than one might think. As chefs we have the opportunity to promote good working conditions, race and gender equality, building strong communities, fighting food waste and protecting water and soil, these are the possibilities in gastronomy Rosval points out.
“By being creative, by keeping our minds open and starting the conversation, all of these different goals can really bring a lot of changes into our kitchens and our communities .”
Culinary Director for Redefine Meat, at the vanguard of its culinary vision across all current and future markets.
For Chef Shai Hayman, food was always a vocation. He was raised on a Moshav (a cooperative agricultural community) in a farming family where, food was fuel – a necessity. Shai became responsible for cooking for the family. From that point forward, he taught himself how to cook. As a novice in the kitchen and autodidact, he learned to cook from books, skipping school to watch cooking shows. In 2011 Shai started his professional career in the kitchen at Raphael in Tel Aviv. Emigrating to the United States, he was in the kitchen at Manresa in Los Gatos California, after which he plied his trade under Chef Grant Achetz at The Aviary, part of the Alinea Group in Chicago.
Returning to Israel in 2017, Chef Hayman worked as the first R&D Chef at OCD TLV.
At the end of 2018 Shai was approached by Eshchar Ben Shitrit to join Redefine Meat (at the time known as Jet-Eat) as the culinary head of his Food Tech project.
Today Shai is the Culinary Director of Redefine Meat, spearheading the company’s culinary ethos while presenting its vision to new markets around the world.
Born in Kyiv, Ukraine. Alena has 15 years’ experience as a Chef. At the age of 22, she became a Chef, moved to Moscow, after two hard years she built a wonderful career in culinary world. In her paths she has been working with about twenty restaurants, which the lates has been Doctor Zhivago, a legendary restaurant in Moscow, for the last two years, prior moving in Dubai. Her restaurant received a
Michelin recommendation last year. She also received the GQ Super Woman of the Year Award and author of two cookbooks. Actually working in Dubai, opening two new restaurants in Opus Tower by Zaha Hadid “Sfumato” comfort fine dining and “Soiree” funky wine parlor.
A food and travel writer, Alexandra splits her time between São Paolo and Montreal. She is best known in her native country, Brazil, where she writes a popular food column and accompanying blog, featuring the country’s most widely-read newspaper, Folha de S.Paulo. She is also the food editor at GQ Brasil and a regular contributor for other Brazilian magazines, such as Vogue, Casa Vogue, Prazeres da Mesa and Wish Report. Alexandra also writes for Air Canada and Lan’s inflight magazines, Lucky Peach, Azure and the Toronto Star, among others.
Geeta Bansal, former university professor, is an autodidact chef, restaurateur, cancer survivor, food writer. Her conversations with chefs around the world have been published in numerous national and international publications. The California resident with numerous awards and accolades was the first female chef from her region to be invited to cook at the James Beard House in New York City. Often appearing on TV and radio and speaking at gastronomic events, in 2018 she launched a game-changing culinary platform: Salty, her independent quarterly magazine.
Born and raised in Freetown, Sierra Leone, to first generation Sierra Leonean Fulanis of Guinean descent, Binta self describes herself as a modern nomadic chef. At Fulani Kitchen, she combines her nomadic Fulani roots, classical training and love for rural life and nature. Her dishes and pop up diners are authentic, modern and environmentally engaged. By creating a traditional setting, sharing various aspects of Fulani culture and serving ancient grains, indigenous spices and other exciting West-African ingredients in an interactive way, Binta triggers all senses and takes you to an extraordinary world. Chef Binta, draws on her heritage for inspiration: “Community is very important as food goes from farm to the mat, where people eat the food, and that means a lot.”
Binta has her roots in Fulani culture – a group of people that stretch across borders and cover the width of the African continent. She has spent years studying the cultural history of food, spices and agricultural products from West Africa, including millet, dawadawa and fonio. These ingredients form part of the region’s identity and have a history that connects not just to the culture of its inhabitants, but to migration and trade with other parts of the continent.
Fonio is of particular interest to Binta. This ancient grain not only tethers the plate to a geographic location but will also forms the foundation block for Fulani Kitchen’s menus.
Growing up in the Basque region of Spain, Diego Guerrero searched for ways to express his creativity. He dreamed of becoming a journalist, then an artist, then finally, a chef. Although his parents urged him not to pursue gastronomy, his culinary dreams remained. Before graduating with honors from the Escuela de Zabalburu in Bilbao, Guerrero staged at renowned Spanish restaurants Martín Berasategui, Goizeko Kabi, and elBulli. At 23, Guerrero became the head chef of Restaurante El Refor in Araba.
In 2003, Guerrero became the head chef of fine dining destination El Club Allard in Madrid. Under his supervision, the restaurant was awarded its first Michelin star in 2007 and its second in 2011. Guerrero left the restaurant in 2013 to begin working on his own project, DSTAgE, which opened in 2014. Using his vision of democratizing haute cuisine, Guerrero crafted an environment that is open and unfussy, with a shared kitchen and dining room. He also became a pioneer in employee well-being, deciding to close his restaurant on the weekends so his staff can enjoy a less stressful life.
Born in Madrid, internationally recognised for his cooking and famous restaurants. He currently has three Michelin stars.
David Muñoz has built a reputation as a pioneering and creative adventurer. Still only in his thirties, he continually surprises with his unique approach to cooking, which he describes as brutal.
His team of chefs and staff at DiverXO may appear whilst you’re eating, to add something new and exciting to your dish. Known as the enfant terrible of the Spanish cooking scene, for his cutting-edge, almost punk style completed with mohawk and piercings. The food at DiverXO is as unique as the chef, who guides guests on a hedonistic and creative gastronomic journey.
David Muñoz gained experience working in Spain, at Balzac and Viridiana, and abroad, where he absorbed the global influences that are now reflected in his own style. Several years spent living in London saw him working in the city’s best restaurants, such as Nobu. On his return to Madrid, David Muñoz decided to open his own restaurant, DiverXO.
The work that chef Alex Atala has developed throughout his career towards Brazilian ingredients, colors and flavors enhancement caught the specialists’ eye. The chef has a collection of both national and international prizes and, in 2013, made it in the 100 most influential people list of TIME Magazine. For the last thirteen years, his restaurant in São Paulo, D.O.M., was part of The ‘World’s 50 Best Restaurants’ list by Restaurant Magazine. In 2014, Atala was given the Lifetime Achievement Diners Club Prize in the South American 50 Best election, by the same magazine.
In 2015, Alex became the first Brazilian chef to have a two stars restaurant in the Michelin Guide. D.O.M. received the honor and has retained it ever since.
Also born by the hands of the chef, ATÁ Institute is an initiative created with the proposal of bringing together knowledge and eating, eating and cooking, cooking and producing, producing and nature. Founded in April 2013, it is composed by a multidisciplinary team which has the participation of photographers, business men, advertising professionals, one anthropologist and a journalist.
Besides D.O.M. Restaurante and Dalva e Dito, Atala also has involvement in one other restaurant in São Paulo: Bio – Healthy Eating, which has as goals using 100% of all ingredients and encouraging consumption awareness.
Mr Monroy is honored to have worked with Mauro Colagreco as Beverage Director for over 5 years. He is a very recognized mixologist in China and the Best Mixologist of Madrid by Spanish Bartenders Association (ABE). He is also proud to have opened the first Mercedes Benz bar in the world and the first Louis Vuitton Lounge in Asia.
Ron Matusalem was born 150 years ago in Cuba. It was the most desired rum during Cuba’s Golden Age and an indelible icon of that era. Ron Matusalem believes that elegance is timeless, a legacy that has been passed down from generation to generation. This internationally awarded rum is the pioneer in the art of timeless good taste. Ron Matusalem has 150 years of expertise in aging the most exquisite liquids in the solera system. A perfect mix of savoir-faire, tradition and innovation. Now it goes one step forward by innovating the concept of food pairing.
Entrepreneurial free spirit with just one mission: Bringing people and ideas together to create unforgettable events and make their taste buds dance.
With a solid background in the hospitality & catering industry, Martin dedicates his energy and a whole lot of craziness to the food, wine & event industry. He is all about surprising people with products and services that are new to them, new to the market and sometimes even new to the world. His goal? Making them fall in love, jump with joy, and come back for more. All the time. Every time.
Presenting Valentin Blattner & Jürgen Graf, he moderates the session “The evolution of wine for a better & tasteful future” including a live tasting of the Cabernet Blanc and another world premiere in the wine industry.
In cooperation with his father and brother, Jürgen manages the vineyard Graf von Weyher, which is run by his family since 1788. Jürgen is the driving force behind re-inventing the vineyard in the 21st century.
Jürgen is a perfect »cuvee« of tradition & future: He belongs to the 8th wine growing generation in the Graf family and was born in the village of Weyher in der Pfalz, right in the heart of the 2nd biggest German wine growing area. Having learned the traditional way of growing wine, he studied international wine business & economics. Additionally he traveled the world to expand his practical experience. New Zealand (Framingham Wines | Dr. Andrew Hedley) and South Africa (Edge Baston Wines | David Finalyson) were just two of the highlights.
Jürgen and his brother jointly developed new vine growing variations and became the first vineyard, which officially grew the newly developed Cabernet Blanc, a vine that requires 80% less pesticides. For the very first harvest with these grapes, the vineyard earned the award »pioneer of sustainability« in 2020. At this Food meet Science session, Jürgen will present his learnings together with Valentin Blattner & Martin Buchholtz.
Valentin started conducting research into finding disease-resistant grapes in viniculture since the 1980s and is best known for developing the grape variety Cabernet Blanc in his Soyhières nursery in 1991. He crossed varieties of vinifera with other subspecies, which have since become known as “Blattners”. In making his wines, he relies on traditional field breeding techniques.
In his mission of developing mildew resistant vines, Valentin has been working in close cooperation with German PIWI International society. In addition, he holds a position at the Institute of Ecology and Grape Breeding in Switzerland.
Quite a lot of his grapes have not yet been launched and are still in the tasting & testing phase. At this Food meet Science session, Valentin will present his experience as a grape geneticist. Together with Jürgen Graf and Martin Buchholtz he will show the results of his research from 1980, which you can taste today as the new wine Cabernet Blanc.
Like many modern-day chefs who have to wear several hats: Chef John Feeney, Culinary Director for Griffith foods Europe and Africa wears the hats of culinary artist, innovator, nutritionist, sustainability advisor, food technologist and alchemist. He contributes his expertise in culinary lead innovations and product developments, with an aptitude for translating chef concepts to menu board solutions, from Chef to Shelf.
With over 20 years of experience as a chef in prestigious hotels, for Foodservice, top tier events or as personal chefs for A-listers, John is not only a culinary ambassador and gentle disruptor in the hospitality industry he also tries to be a change agent for the social responsibilities that come with being a chef. One of these responsibilities is actively striving for a nutritious delicious “zero” food waste culture, starting from his own kitchen. By looking for new uses of often discarded products, even a small innovation can already have a large impact.
Joke Putseys has a background in Bioscience Engineering. After graduating with a Master in Agriculture and Tropical Agriculture, at the Catholic University of Leuven, she researched starch and starch-lipid interactions to obtain her PhD. As a scientist and (later) senior scientist at the DSM, she focused on physicochemical properties and structure-function relationships of materials and, specifically, of baking applications and meat alternatives. This deepened her understanding of sensory, rheology, processing, and biotechnology even further.
Joke joined Griffith Foods in November 2021 as European Innovation / R&D Manager for Alternative Proteins. In this role, she leads the proactive innovations in plant-based and alternative proteins to elevate Griffith Foods´ insights and become a thought leader in that area.
Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to continue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition.
Natsuko Shoji spent her formative years training under Hiroyasu Kawate of Florilège before opening her cake laboratory, Été, in Shibuya.
After proving her virtuosity in creating sophisticated desserts a cult following was built quickly around the Japanese chef for her showstopping pastry dishes that draw inspiration from haute couture.
Shoji became the darling of both the fashion and cake cognoscenti, making a name amongst celebrities and renowned chefs. Her signature jewellery box cakes show a deep appreciation for seasonality, featuring some of Japan’s most prized fruits.
Shoji’s creativity and skill has helped grow Été – in December 2019, the small cake shop expanded into a six-seat, exclusive, “intimate and indulgent” restaurant that serves an intricate 10-course menu of savory courses and her signature desserts. Shoji is also known for her salted tart topped with Hokkaido Sea urchin and mimolette cheese; tilefish with white asparagus soup and kegeni crab meat; and Akagyu beef with truffle sauce and bone broth jus.
Été is the French word for summer, is a reference to the chef’s first name Natsuko, the kanji characters for which mean “summer child“. Her signature cake, Fleurs d’ été or “summer flowers” – stunning in presentation and the perfect demonstration of her incredible techniques – reflects the chef herself, whose beautiful smile fills guests with joy and vitality.
Andoni Luis Aduriz is considered as one of the most influential chefs of our time. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders and become a rebel in the kitchen.
Aduriz’ multidisciplinary approach embraces the innovation in the kitchen and the most diverse sectors. This is evident through his patronage of the Basque Culinary Center and his membership in the Tufts Nutrition Council from Tufts University, a group of international leaders from diverse backgrounds who share a passion for nutrition and health. Andoni builds bridges apparently unrelated worlds, in doing so he enhances his own discipline. This can be witnessed in his collaboration with the marine and alimentary research center AZTI and the Imagineering Institute, a multi-disciplinary internet and digital media research & development center. His versatility and creativity always raging the predefined limits open windows to many new worlds. This pioneering attitude gives rise to theater performances with La Fura dels Baus and to the promotion of diverse documentaries such as Mugaritz BSO and OFF-ROAD. Aduriz aims to seduce us with a multisensory experience
Alongside Oriol Castro and Mateu Casañas, Eduard Xatruch is part of the trio of chefs who head the restaurant Disfrutar in Barcelona and Compartir in Cadaqués. The restaurant Disfrutar was awarded at The Best Chef Awards 2019 in Barcelona with award for #NewEntry.
He was born in 1981, in a family that worked the field and was a fruit and vegetable wholesaler, he soon became attracted to cuisine, an activity that attracted him because it means manually working with things that are living. At the age of 17, after studying at the School of Hospitality in Cambrils, he went to elBulli for three months of practice and once there, he stayed. Xatruch has also gained experience in restaurants such as Heston Blumenthal’s The Fat Duck, Massimiliano Alajmo’s Le Calandre, or Arzak, with Juan Mari and Elena.
For over 22 years, Cup of Excellence has supported and changed the way coffee roasters purchase directly from winning farmers in our competition and online auction. The founders of direct trade coffee purchasing, CoE has been the pioneer in traceable coffee buying while also innovating the ways in which high quality specialty coffee makes its way to the best Café’s, Roastery’s and discerning Chef’s around the world.
Darrin Daniel began his career in specialty coffee in the ’80s working as a barista and later as a roaster’s assistant for the Eugene, Oregon roaster/retailer Coffee Corner, Ltd. He has worked for coffee companies in Seattle, Portland and Denver. His early work with Illy caffè began his interest and growth into coffee education and training. Daniel’s was the Head Green Coffee Buyer for Stumptown Coffee Roasters and Director of Sourcing for Allegro Coffee/Whole Foods Market. Daniel’s has travelled to over 34 countries sourcing green coffee and tea. He has forged numerous relationships with coffee growers, mill managers and private and public organizations in Latin America, East Africa and the Indo/Pacific.
He has served on the Sustainability Council for the SCA and the Executive Council for the Roasters Guild of America. He currently serves on the advisory board for Roast Magazine. Brandon Loper’s 2014 Documentary A Film About Coffee features Daniel’s travels to Rwanda as Head Coffee Buyer for Stumptown Coffee Roasters.
José Ramón Andrés Puerta (born 13 July 1969) is a Spanish chef, and founder of World Central Kitchen (WCK), a non-profit devoted to providing meals in the wake of natural disasters. A Spanish-born and raised cook, he is often credited with bringing the small plates dining concept to America. He owns restaurants in Washington, D.C., Los Angeles, Las Vegas, South Beach, Florida, Orlando, Chicago, and New York City.
He was awarded a 2015 National Humanities Medal at a 2016 White House ceremony for his work with World Central Kitchen and an honorary doctorate from Harvard University in 2022.
Diego Rossi come from the region of Verona, where he absorbed the importance of farming and country life. After training as a chef, he worked in various restaurants, such as St. Hubertus with Norbert Niederkofer, Delle Antiche Contrade in Cuneo, and at a boutique hotel in Bolzano.
Finally, determined to open his own restaurant, Diego Rossi arrived in Milan where the only face familiar was that of Pietro Caroli, a food blogger working for a multinational company who he had met when working in Cuneo. He would become the other half of Trippa, the trattoria that has revolutionized Milan.
At Trippa, Rossi not only advocates using local produce – also known as km-0 produce – but goes beyond that and champions zero waste. By making the most of every part of every ingredient, Trippa has become a benchmark on how to use offal, but their dishes are also graced with forgotten vegetables and produce that has barely been processed, food that is reminiscent of bygone traditions.