Roberto Ottini was 12 years old when he first thought about the kitchen. He looked at his mother to prepare a stew, standing in a chair by his side, when the pot overturned and burned his arm. Something at that time, by incredible that it may seem, aroused a spark inside that, over time, it grew.
Different experiences nourished Ottini of great knowledge, although not all of them were pleasant. His first job in a restaurant led him to rethink if he really wanted to devote himself to this. However, between unexpected turns and new opportunities, he approached the kitchen again where his love for gastronomy grew. He studied and trained with many professional chefs and kitchen teachers. Between gastronomic trips, he was himself.
Ottini worked in large restaurants, such as Cipriani, along with important chefs. After a season in New York, he arrived in Buenos Aires, where his love for the kitchen increased. The Argentine gastronomic world was a great and interesting challenge when preparing its typical Italian dishes. Above all, during the 2001 crisis, which with the closure of imports had to resort to new ingredients. He demonstrated, thus, his great talent and ingenuity to create his dishes.
Currently, he continues to live in Buenos Aires, dedicating himself to his great passion and finding new ways of expressing and sharing gastronomy. From his time on television and his participation in a streaming program, to his classes at the kitchen school and his own masterclass. Without any secret, Ottini transmits all their knowledge and love to all those who dream of being a chef or love and enjoy the kitchen. Likewise, the gastronomic therapy service again provided, an interesting project by closed doors that invites those who want to share the experience of a menu by the chef’s hand to open the doors of their houses and its kitchens. “It is designed for small groups with the purpose of achieving greater privacy with the kitchen and enjoying the elaboration process in addition to, of course, to be able to taste tasty dishes”, Explains Ottini.
Its cuisine is also part of the corporate world and events that are carried out in the city, as was recently its participation in small format art, the Art Fair organized by the graphic designer and art director, Santiago Arce, the architect Victoria Baeza, the art advisor Mariana Gallegos del Santo and the Press Agency Verb, directed by Mariela Ivanier. The event was held at the Museum of Architecture and Design (MARQ) at the end of June and there delighted with a magnificent beet risotto (which prepared live) to the exhibitors, organizers and special guests to the toast that was carried out after the end of the assembly and in the prior to the inauguration of the event.
“While I still think of new challenges, my engine is still my beloved Italy, the aromas of my childhood and the flavors that I always have in my memory“He concludes
