The creations of great chefs
THE CULTURE OF GOODNESS AND THE CURATION OF BEAUTY
No one matches Gualtiero Marchesi and his ability to interpret tradition in order to generate innovation and teach how gastronomy is a veritable applied art, grounded in both taste and aesthetics.
Italian and international cuisine has benefited immensely from his talent, tireless dedication and unique way of orchestrating the food experience.
Thanks to him and his “Saffron and gold risotto”, the ancient culture of decorating dishes with edible gold has been rediscovered and relaunched world-wide.
The inventor of great cuisine
He was awarded so many Michelin stars that at the end of his career he felt it was his duty to return every last one and no longer subject himself to anyone’s judgement. Unique and inimitable, Gualtiero Marchesi is unanimously recognised as one of very few indisputable kings of haute cuisine.
After starting out in his family’s hotel and gaining experience in veritable temples of French gastronomy, he opened restaurants that have gone done in the history of culinary art and headed kitchens where entire generations of chefs have trained.
The education of taste
He loved to mention how “cooking is in itself a science, it’s up to the chef to turn it into an art”. A total art, from which nothing is excluded, where nothing is left to chance. Gualtiero Marchesi even selected and personally designed pots and dishes, cutlery and glasses, putting into practice the idea of total cuisine, in which flavour and aesthetics played equally important parts. Fondazione Gualtiero Marchesi was established to keep his memory alive and conserve his legacy and Giusto Manetti Battiloro is a supporting member. In 2021 a multi-year collaboration project began, focused on the use of Gold Chef edible gold in haute cuisine.