{"id":19283,"date":"2022-02-10T00:06:25","date_gmt":"2022-02-09T22:06:25","guid":{"rendered":"https:\/\/benvolio.bio\/alessandro-breda-star-chef\/"},"modified":"2022-02-10T00:06:28","modified_gmt":"2022-02-09T22:06:28","slug":"alessandro-breda-star-chef","status":"publish","type":"page","link":"https:\/\/benvolio.bio\/en\/alessandro-breda-star-chef\/","title":{"rendered":"Alessandro Breda Star Chef"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"alessandro\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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ALESSANDRO BREDA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201c Even as a child I had two great passions, cooking and flying.<\/em>
I don’t fly, except with my head!<\/em>
Perhaps the grandmother and also the mother have given me the feeling of cooking
and what I still have are memories of taste and perfume that are indelible to me. “<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tTHE CHEF'S LIFE<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

The life of Alessandro Breda<\/strong> , starred Chef<\/a> born in Conegliano Veneto in the province of Treviso in 1968, told through his own words:<\/p>

\u201c<\/span> Being curious, tenacious and determined by nature, after having attended the hotel school in Falcade (BL) with related internships, I was not completely satisfied.<\/p>

Information in the 80s was not like it is now, if you wanted news you had to really struggle, the web was far away.<\/p>

The great restaurants in Italy were not as many as now, the most coveted were the San Domenico in Imola, Paracucchi and Gualtiero Marchesi in Milan<\/strong> .
It was the latter that attracted me so much that I sought news from him everywhere.<\/p>

After two valid experiences in two starred restaurants<\/strong> , one in the province of Mantua and one in Paris, I was able to do my first interview with the chef of Marchesi, from which another 3 or 4 followed and I think they said yes out of exhaustion. .<\/p>

At 19 I was part of the Via Bonvesin brigade, I was in the forge of ideas of what avant-garde cuisine would be.<\/p>

The beauty of being there was not a matter of curriculum, it was a kind of school of thought, a continuous evolution of ideas, and all the guys who were there were not by chance.
They were all boys with a great hunger for knowledge.<\/p>

After two and a half years I had Mr. Marchesi send me to the Tantris Restaurant in Munich with the chef Heinz Winkler<\/strong> , the progenitor of what was then the new German cuisine.
Here there was no room for ideas or anything else, here it was about precision and rigor. I stayed there for about 3 years.<\/p>

A year follows at the Pinchiorri wine shop<\/strong> , a year at the Four Seasons in London, then I decided to open a small restaurant with about 30 seats, Il Capitello in Corbanese di Tarzo<\/strong> .<\/p>

For about 6 years I managed it making my bones as a restaurateur, so as to be ready in 2000 to take the Gellius<\/strong> restaurant, a very particular place (Restaurant, Bistrot and Bar) having inside the unique Roman finds.<\/p>

In 2004 we received the first Michelin star<\/strong> , we have always obtained good scores in the other main guides and we are still part of the Jeune Restaurateurs d’Europe association. “<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Recipes, guides and CHEF’S ADVICE<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

ALESSANDRO BREDA \u201c Even as a child I had two great passions, cooking and flying. I don’t fly, except with my head!Perhaps the grandmother and also the mother have given me the feeling of cookingand what I still have are memories of taste and perfume that are indelible to me. “ THE CHEF’S LIFE The […]<\/p>\n","protected":false},"author":1,"featured_media":18106,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-19283","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/pages\/19283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/comments?post=19283"}],"version-history":[{"count":0,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/pages\/19283\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/media\/18106"}],"wp:attachment":[{"href":"https:\/\/benvolio.bio\/en\/wp-json\/wp\/v2\/media?parent=19283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}