cWho better than young people can bring change to the restaurant sector? New ideas, new styles, the young chefs are the interpreters of an ever new way of relating to food and cooking, they are the future that takes its cue from the giants of the past and the present (and in fact many have been to the court of Walter Marchesi or many multi-starred like Enrico Bartolini or Mauro Colagreco).
The competition to discover young talents
Today’s young people will be the multi-decorated and starred chefs of tomorrow. He knows it well Louis Cremona that with its prizes “Emerging Chef” and his palate as a food and wine critic always manages to trace the future choices of the dreaded red guide in advance. But also the new culinary trends. In fact, there are several young promises in the kitchen, yes they continually conquer new roles of responsibility and successful experiencesproving once again to be able to keep alive the innovative spirit of the world of Italian catering.
The foreign training of young Italian chefs
Francesca Barone has recently taken over the kitchen at Peppe Barone’s Fattoria Delle Torri restaurant, while the dining room is managed by her sister Carla Barone
After an intense training course that often brings these promising young people to work in the brigades of the best chefs, often abroad, the time has come to put your value and talent into practice by returning to Italy, with the role of executive chef or by opening your own restaurant. With the teachings they have treasured during their years of training, the young chefs prove themselves ready to take over the reins of the kitchen and to give their own creative and unique imprint to the dishes.
Here are the emerging young people of 2023
There are those who realize their dream of opening their own restaurant, like the chef Riccardo Quadri with Quadri Milano, in place of the place that once belonged to Andrea Berton; the chef Jacopo Chieppa with the Equilibrio restaurant and the Kilo pizzeria in Liguria, Joseph Micieli with his Scjabica in Punta Secca, in the province of Ragusa, or even the Capitaneo brothersafter the experiences with Enrico Bartolini they freed themselves with the Verso restaurant in Milan.
Instead, there are those who take the guide of important restaurants like the chef Sabrina Macri at Aimo and Nadia’s BistRo or even the chef Pasquale Minciguerra to Follow Le Botti in the province of Rome, or the Veronese chef Simone Tricarico at the Trussardi restaurant, under the guidance of Giancarlo Perbellini. We have selected some of the most promising, with the belief that they will continue to be the protagonists of successful experiences in the coming years.
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