Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Mario Frittoli was born in 1966 in Pavia, Lombardia, Italy. Now a world-renowned celebrity chef at Mario i sentieri in Nishi Azabu, Tokyo, Japan. Frittoli studied Italian Cuisine at Locanda dell' Angelo in Sarzana, under Chef Angelo Paracucchi. Next in France, developed his skills at Le Carpaccio, a 2 Michelin stars restaurant in the Hotel Royal Monceau. In Lyon, he refined his skills under Paul Bocuse, master of French Cuisine. Frittoli came to Japan as in 1987, as Paul Bocuse with Angelo Paracucchi were opening restaurants in Daimaru department store in Kyoto and Shinsaibashi, Osaka. He began teaching at the Tsuji Culinary Institute in Osaka the following year. In 1989, he became Head Chef at Los Angeles celebrities' favourite Lido, and Il Forno in Santa Monica with an original menu and concept that incorporated the taste of Californian Cuisine; thus proving his creativity. In 1990, Frittoli returned to Japan for the opening of Il Forno in Roppongi, as Head Chef. He was subsequently assigned as the Vice President of Stillfoods assisting the opening of 28 restaurants. This led to his assignment as the Executive Chef of Il Pinolo in Higashi-Azabu in Tokyo.

Full Product Details

9786138178378

Table of Contents

Reviews

Author Information

Tab Content 6

Countries Available