Portrait of Cristiano Tomei
i. Biography
Where They Are Now
Formal training at the Nautical Institute gave Cristiano Tomei a base before his work moved into television and restaurant leadership. He later appeared as judge on Cuochi d'Italia in Italy, judge on Pupi & Fornelli in Italy, and participant/host on "Kitchen Sound" at Kitchen Sound in Italy. At L'Imbuto, Tomei's current role places the same discipline under restaurant conditions: the kitchen, the screen, and the dining room all sit within the same practice.
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Career - Chef — L'Imbuto, Lucca, Tuscany, Italy - Judge — Cuochi d'Italia, Italy - Judge — Pupi & Fornelli, Italy - Participant/host on "Kitchen Sound" — Kitchen Sound, Italy Education: Nautical Institute
Signature
Cristiano's signature dishes include Primitive Steak, Rice Soup with Prosciutto and Figs, Black fish, purple cabbage sauce and horseradish, Mallard with fermented lettuce sauce and currants, and Smoked lamb bruschetta.
In Their Words “Cooking is like jazz: the music score is set, but harmonies are the result of the musician’s improvisation. As chefs, we must offer happiness, our goal is to engage the senses.” “I had my ultra-creative phase too, but now I think that cooking should be the result of a different research, made day after day among the fields and the market stalls.”
FAQ Where did Cristiano Tomei train or study? Cristiano Tomei trained at Nautical Institute. What recognition has Cristiano Tomei received? Michelin star for L'Imbuto (2014).
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