Michelin Stars and Numerous Restaurants

The world of cooking is constantly growing and in Italy there are more and more chefs who have conquered the palates of the critics of the Michelin Guide. Precisely for this reason, today we have the pleasure of sharing with you the interview that the multi-starred Chef Enrico Bartolini, gave us.

For centuries, Italy has been a land of pizza and pasta. Yet in recent years it seems that even these humble foods have been transformed into something new by exciting chefs across the country for their creativity with flavors, while still making them Italian enough to please any palate!

The Michelin Guide is a series of rankings that help reputable restaurant owners and chefs identify which restaurants should be featured on their menus. To create this list, inspectors look at various aspects such as food quality and service; They also take note if there has been any mention or publicity about the business in question – good or bad!

How do you get Michelin stars?

Becoming a successful chef is not an easy task. However, with a little hard work and determination it can be done! There are many factors that contribute to being accepted in this competitive industry such as: having good looks or charm; wear elegant clothes that show off your figure well (don't forget the heels!), invest money in fashion tips like owning multiple dresses for every occasion; have confidence in yourself while cooking so that customers feel intimidated by you – especially if they themselves are famous! You'll want to show up early, before any other chefs, because everyone will see who gets served first.

Where does your passion for cooking come from?

I started when I was little. I was passionate about many things, especially artisanal ones. I have always frequented cooking consistently and today I feel like a true enthusiast.

What was your professional path?

After hotel school, the first internship in London.  Afterwards I spent a few years in Paris. In Italy I worked closely with Massimiliano Alajmo. Finally, I opened Le Robinie. Star in 2009, then Devero two stars in 2013 and. current news since 2016.

You have received several Michelin Stars. What is appreciated most about your work to be so successful?

Success equals the pleasure guests experience at the table. A balance must be found between our proposal and the cultural typology of the clientele. Generosity and capacity for expression require extraordinary sensitivity that an entire team must express.

You have several restaurants, both in Italy and abroad. Will there be other new openings in the future?

In the future, we must first of all improve the restaurants we have already opened, and then there will certainly be new opportunities that will be brought about if we have the right people around us at the time right.

What feelings do you feel in receiving so many awards?

It's a great emotion. The recognitions are used to have authoritative confirmation of one's work, after which they must be confirmed every day by continuing to seek to upgrade one's skills. missing?

A restaurant is made up of so many details, nothing can be missing. The funny thing is that sometimes the restaurants that lack something are more impressive.

Enrico Bartolini, born in 1979, achieved four Michelin Stars in the same year. It boasts 5 restaurants in Italy and 2 in the world. The most important is the MUDEC Restaurant, located on the third floor of the Museum of Cultures in Milan.

A very successful curriculum in his journey and we can only wish him much more and thank him warmly for giving us the opportunity to exchange a few words.

You could also of interest: Chef Valentino Marcattilii: From uncle to nephew, the cuisine of “San Domenico di Imola” is always a success.