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Italy Massimo Bottura is a globally recognized chef and restaurateur, known for his innovative approach to Italian cuisine and his commitment to social and environmental causes.
Massimo Bottura is Beko's global brand ambassador, a partnership that took the spotlight at The Best Chef Awards in Milan, celebrating Beko's commitment to sustainable living.
Massimo Bottura serves as an illy Chef Ambassador, aligning with the brand's long-term partnerships with culinary professionals.
The partnership between Giblor's and Massimo Bottura has continued for almost twenty years, providing uniforms for him and his Francescana Family restaurants.
Massimo Bottura is a Brand Ambassador for Grundig, a partnership formed around shared values of quality, innovation, and culture.
Palace Resorts partnered with Massimo Bottura to bring Italian cuisine to Moon Palace Cancun, enhancing their luxury offerings.
Eataly announced a collaboration with Massimo Bottura, recognizing his esteemed status as a three-Michelin-starred and Michelin Green-starred chef.
S.Pellegrino partnered with Food for Soul for the 'Why Waste with Massimo Bottura' initiative, aimed at fighting food waste.
Massimo Bottura has collaborated with Gucci on several projects, including the establishment of multiple Gucci Osteria restaurants in various global locations.
Massimo Bottura reopened the restaurant Cavallino in collaboration with Ferrari and architect India Mahdavi.
Massimo Bottura produces IGP balsamic vinegar and extra virgin olive oil under his own brand, Villa Manodori, which he launched in 1995.
Massimo Bottura collaborated with W Hotels to open Torno Subito at W Dubai - The Palm on Palm Jumeirah (2019).
Massimo Bottura opened Torno Subito in Singapore in collaboration with COMO Group (2024).
Massimo Bottura was born on September 30, 1962, in Modena, Italy. He developed an early interest in cooking, influenced by his mother, grandmother, and aunt. After briefly studying law at the University of Modena and Reggio Emilia, he decided to pursue a culinary career in 1986. He took over Trattoria del Campazzo, where he focused on Emilian cuisine. Bottura further honed his skills by studying French cuisine with Georges Coigny and later interned with Alain Ducasse at Le Louis XV in Monte Carlo in 1994. These experiences provided him with a classical foundation alongside regional Italian culinary knowledge.
In 1995, Bottura opened Osteria Francescana in Modena. The restaurant steadily gained recognition, earning its first Michelin star in 2002, a second in 2006, and its third in 2012. Osteria Francescana was ranked as the world’s best restaurant by The World’s 50 Best Restaurants in both 2016 and 2018. Beyond his flagship restaurant, Bottura expanded his culinary ventures, opening Franceschetta58 in Modena in 2011 for a more casual dining experience. His international presence grew with Gucci Osteria locations in Florence (2018), Beverly Hills (2020), Tokyo (2021), and Seoul (2022), all of which have received Michelin stars. He also launched Torno Subito in Singapore (2024) and Miami (2024), collaborating with W Hotels and COMO Group.
In addition to his restaurants, Bottura is known for his social activism. In 2015, he co-founded Food for Soul with his wife, Lara Gilmore, a non-profit organization dedicated to combating food waste and social isolation through ‘Refettorios’ that serve meals made from surplus ingredients. He was appointed a Goodwill Ambassador for the United Nations Environment Programme (UNEP) in 2020 and later became a UN Sustainable Development Goal (SDG) Advocate in 2024. During the COVID-19 pandemic in 2020, he launched ‘Kitchen Quarantine,’ an Instagram live series promoting waste reduction in home cooking, which earned him a Webby Special Achievement Award. These initiatives reflect his broad commitment to culinary excellence and sustainable practices.
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