Mario Batali is a renowned chef and restaurateur, author and winner of a well-known and well-loved TV personality in uniform polo. Mario Batali is one of the most recognized and respected chefs working in America today. It 'grew up in Seattle and studied the golden age of Spanish theater at Rutgers University. After graduation, he entered culinary training at Le Cordon Bleu in London, but immediately withdrew because of lack ofof interest. After an apprenticeship with London's legendary chef Marco Pierre White, and three years of intense culinary training in a small village in northern Italy, had built a solid foundation of essential culinary skills and knowledge. He returned to his native America eager to refute the image of the checkered tablecloth Italian restaurants. Working with his partner, Joe Bastianich, Batali has a super-food restaurant and created a successful empire embracing New York, Las Vegas,Los Angeles and Singapore. The restaurant, flagship, Babbo Ristorante Enoteca was awarded in Greenwich Village, opened in 1998, where Batali seamlessly combined traditional Italian principles with intelligent culinary adventure again. The James Beard Foundation, Haled the Best New Restaurant of the Year 1998, and the New York Times with three stars. Six years later, has maintained a further review of performance to three stars, Santa and his excellence at the best restaurants in comparisonNew York City.
Batali is the chef in uniform and the chef is the owner of Lupa Osteria Romana, a Roman trattoria, which opened in 1999, and Esca, a southern Italian style seafood restaurant located in the theater district, opened in 2000. In 2003, in partnership with Joe Bastianich, opened another restaurant in the city center, Otto Enoteca Pizzeria, which is just around the corner from historic Washington Square Park. In 2003 he opened two restaurants near Gramercy Park: ParkBar Jamon is a lively tapas bar with a wonderful selection of Spanish cheeses, hams and other specialty plate and Casa Mono, Bar Jamon is next to the tavern is a Spanish style, a charming tapas, antipasti traditional characteristics of the wines, sherry and . In 2005, the pair of the place, a spacious restaurant, luxurious and cozy in a position of New York City's Meatpacking District open, modern Italian cuisine. Batali first restaurant venture in the WestCoast was a collaboration with Nancy Silverton, Osteria Mozza and Pizzeria Mozza in Los Angeles restaurants. Both restaurants share the corner of Highland and Melrose Avenue, and both have enormous successes. Osteria Mozza has a center island mozzarella bar, fresh mozzarella, where you do all day every day. Last year, they have two take-out places Mozza2Go and the School of pizza. In her first foreign adventure soon open Osteria Mozza Mozza Pizzaria BataliMarina Bay Sands Casino Resort in exotic Singapore. Among the many awards he has received his pants chef Batali is the 1999 Man of the Year in the category of Chefs GQ Magazine. He won the James Beard Foundation "Best Chef New York City award in 2002 and won the James Beard Foundation Outstanding Chef of the Year." Batali was in the 2001 D'Artagnan Cervena Who's Who of Food and Drink in America, a prestigious prize for his life is achieved.
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