Michele Abbatemarco

crediti: Brambilla - Serrani

crediti: Brambilla - Serrani

Cuisines Michel Troigros

2-7-2 Nishi-Shinjuku, Shinjuku-ku
Tokyo
+81.3.3348.1234

Michele Abbatemarco was born in Monferrato in 1980. After catering school he worked with Alain Llorca at restaurant Chantecler inside hotel Negresco in Nice. It is beside Jean Michel Llorca that he discovers the pleasure of pastry making in the great French gastronomy.

After some other experience in Nice and then Monaco he arrives in Paris where he becomes part of Alain Senderens’s kitchen staff, thus meeting what in his opinion is the highest expression of gastronomy and learning the importance of dedication and rigour, of precision work.

The city of Paris allows him to meet all the greatest representatives of French pastry making, visiting the boutiques of the great Masters increases his passion for this profession.

Having returned to Italy, he works at L'Antica Osteria Del Ponte, and thanks to the Santin family he understands that what he learnt in France cannot be complete if lacking a meticulous research for raw materials on the one hand and good human relations, from which work can benefit greatly, on the other. The homey and trusting atmosphere makes it possible for this work to reach a creative and artistic sphere and for a cook not to be just an performer but a creator too. 

After a few years he arrives in Tokyo as Pastry Chef also with the Santin family, which owns a restaurant on the 36th floor of the Marunouchi. His curiosity for the country and its products makes his style grow further. A few years later, more and more in love with the country, he meets Michel Troisgros. His approach and interpretation of cuisine matches that of Michele Abbatemarco’s perfectly. Like the French chef, the latter is always fascinated by art, its shapes and colours, and is instinctively inspired by it when composing his dishes.

The minimalism of the ingredients, the great care paid in their selection, the absolute precision when combining them and presenting them represent the high commitment with which Michele tries to offer his most sensitive guests a memorable experience. This is pastry making at Cuisines Michel Troisgros, three Michelin stars, where Abbatemarco is the Pastry Chef since 2011. 

Has participated in

IdentitÓ Milano


by

Niccol˛ Vecchia

Journalist, based in Milan, born in 1976. When he was 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose - twitter @niccolovecchia