Journey through Taglio Sartoriale / 5

Many hands make light work, especially when you’re living and working abroad. In Russia, the Italian chefs’ “community” is particularly dynamic and numerous. This is what we’re told by Marco Iachetta, emerging chef and one of the protagonists of Taglio Sartoriale Internazionale – The new generation, the project with which Consorzio Grana Padano supports signature cuisine and promotes new talents.

Iachetta was recommended by his colleague Andrea Galli, chef at restaurant Cherry Mio in Moscow, who shares with him the task of making Italian cuisine known to Russian food enthusiasts. The inclination for cooking of the chef born in 1979 in the Marche region was marked in his DNA. The restaurant industry has always defined his horizon, since his family has been running La Vecchia Cartiera in Fabriano and it is thanks to them that he had the chance to take his first steps in the kitchen.

Having this business didn’t prevent him from taking his own road. Indeed, the desire to challenge himself led him to La Belle Époque in Bolzano, and Forte Village Hotel Castello in Cagliari. Iachetta’s curriculum is also interesting because of the peculiar experiences it includes: he’s been the personal chef of the Austrian Prime Minister from December 2000 to February 2001, executive chef on the occasion of the All Star Game in Dallas in February 2010, chef of the Russian, Ukrainian and Spanish national teams during the Olympic games in London, in 2012. Since April 2011, instead, he’s at the helm of restaurant Muzey in Moscow, though he also finds the time to come back to Italy.

We will see Iachetta on February 11th on the tenth edition of Identità Milano, when he will prepare his Grana Padano millefoglie with chanterelle mushrooms and black truffle, which will be judged by a jury of experts presided by Paolo Marchi. Together with his five colleagues from Japan, France, Germany and United States, Iachetta will compete for the title of Grana Padano testimonial during Identità NY 2014.