UNICO Milano restaurant

Fabrizio Ferrari

Bio

Born in 1965, Fabrizio Ferrari comes from Pavia.

After various experiences in Italy and abroad, in 2007 he arrives at the Roof Garden in Bergamo where, in just over a year, obtained the promise for the Michelin star. The following year, in 2010, he obtained the Michelin Star that he held until 2013, when he leaves Bergamo.

Then France and the return to Milan, where he worked several years before (Ristorante Altro c/o Spazio Strato and Gref), as Executive Chef at Terrazza Triennale Osteria con Vista.

In April 2016, he arrives in the kitchens of Unico Milano.

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Collaborations

Fabrizio Ferrari has had several collaborations over the years: for Valko, a vacuum packaging company, as testimonial and teacher in professional courses. For the Consorzio Tutela Grana Padano project “A cooking school with Grana Padano” (from 2013 to 2015) dedicated to the students of the hospitality training institute. He is the testimonial of the “Taylor Made Project”, that involves 28 top star chefs, as well. For the Maison Moët & Chandon he handled the banqueting area and some press presentations. He is Brand Ambassador of Riso Riserva San Massimo and Tenuta Zuppini oil.

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Philosophy

My challenge is to recover lost foods and flavours rooted in our deepest memory and turn them into plates with a distinctive and contemporary character.

With the typical products, the uncommon ones as well, and the high quality raw materials I take a deep road into the memories.

Today, I’m looking for all the elements that are going to be forgotten, but that can offer great emotions: in primis, poor materials with a distinctive personality.

So, eating becomes a special moment to deal with our roots, both territorial and individual.

Each journey and its memory create a baggage of experience and scents, colours and flavours that I carry in my kitchen and that influence my cooking experience.

I’m inspired by distant flavours that contaminate the deepest roots of my land, the poor Lombard kitchen.

Above all, the mastery of technology as vacuum cooking to enhance colours, flavours and aromas in full respect of ingredients.

Publications

Forme d’Acqua – Trenta Editore – 2005 – Acqua Minerale Norda

Mille e un… panettone – Trenta Editore – 2010 – Pasticceria Loison

Le torri della Cucina (vol. 7) – Trenta Editore – 2011

Taglio Sartoriale a cura di Allan Bay – Mondadori – 2011 – Consorzio Tutela Grana Padano

Passione Pura. Tecniche per la cottura in sottovuoto – 2013 – Valko

Quaranta variazioni geometriche sul tema Grana Padano – 2014

Around the World – 2015 – Grana Padano

Babbo chef – Jouvence / Edizioni FreeMedia – 2015

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