After working in Japan (Hishinuma in Tokyo, 2 Michelin stars), at the Marchesino and at Joia, Alberto Quadrio is now the chef de partie saucier at Matteo Torretta’s Asola restaurant, a newly opened sartorial kitchen in Milan mentioned in the Brian&Barry.
Expert pastry chef and sommelier, Alberto is one of the finalists of The Vegetarian Chance, a festival organized by journalist Gabriel Eschenazi and Pietro Leemann, chef at Joia, in Milan. The first international vegetarian festival will be the occasion to discuss this rising life choice.
The Vegetarian Chance will be divided in two days: the first on June 7th at the Monte Verità, in Ascona, Switzerland, the second on June 22th at Joia where eight chefs will be competing with their vegetarian dish. The jury will be composed by Leemann, American chef Kristen Thibeault, the experts Marco Bianchi and Lorenzo Sonogini, journalist Davide Paolini and chef Luca Sacchi.
While we wait for the contest, Fine Dining Lovers met with Alberto for a chat.
Describe yourself in three words.
Moody, perfectionist, introverted.
How do you define your cooking style? I have strong grounding concepts and my inspiration comes from different inputs, especially from art. I want to work with excellent primary ingredients, create healthy recipes, respect my customers well-being. We shouldn’t forget that to cook is an act of love.
Do you usually cook vegan in your restaurant? If so, since when? Why did you choose vegan?
No, my customers want something else. We’ve tried but without success.
What are the products from the surrounding area that you use the most in your restaurant?
I use recipes: ossobuco, risotto, cotoletta. Nature also plays its part, we have great artichokes and asparagus.
What do you think about the rise of the vegetarian and vegan diets?
I am not a vegetarian, but I think it’s a healthy choice and I respect those who are. Some probably follow a trend. Chefs shouldn’t just convince people, they should educate them.
What is in your opinion the most iconic dish of vegan cuisine?
I don’t think it exists yet.
What do you see in your future as a chef?
To keep on doing “my” cuisine: nature, art, perfect dishes. Cuisine has to leave the kitchen and explore while chefs need to go back into the kitchen: I hope we will see less chefs on tv and more with a stained shirt.
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