A journey through Taglio Sartoriale / 2

The second emerging chef participating in the project sponsored by Grana Padano is 26-year-old Denny Imbroisi

31-12-2013
Denny Imbroisi, after his experience with Quique D

Denny Imbroisi, after his experience with Quique Dacosta, Mauro Colagreco and William Ledeuil, is now part of Alain Ducasse’s team at Jules Verne. Imbroisi is one of the emerging chefs participating in the Taglio Sartoriale Internazionale – The New Generation project, sponsored by Consorzio di Tutela Grana Padano in collaboration with Identità Golose

It is always a pleasure to discover new talents, especially if they’re hiding in one of Frances’s noblest teams, that of Alain Ducasse’sJules Verne. Only 26, Denny Imbroisi is one of the emerging chefs participating in the Taglio Sartoriale Internazionale – The New Generation project promoted by Consorzio di Tutela Grana Padano.

After graduating from catering school in Mantua, Imbroisi took his first steps at San Domenico in Imola (2 Michelin stars), a traditional cuisine sanctuary, and then approached Italian contemporary cuisine with Giancarlo Perbellini and Corrado Fasolato. The desire to travel, to learn new techniques and experiment products led him to Quique Dacosta in Spain; however, it was the meeting with Mauro Colagreco, a chef from Argentina, at bi-starred restaurant Mirazur, that represented a turning point for his journey.

Mauro Colagreco, chef of restaurant Mirazur in Menton (France)

Mauro Colagreco, chef of restaurant Mirazur in Menton (France)

The appreciation for the young chef from Mantua is still so strong that, years after the experience at his restaurant, it has led Colagreco to engage Imbroisi in the Taglio Sartoriale project: the value and respect for raw materials first understood in Mentone – starting from the skilful use of fruits, legumes, flowers and herbs – were the same tools Imbriosi used to create his recipe for the Taglio Sartoriale project. These values, moreover, have become an essential background for his current job in Paris. First at William Ledeuil’s Ze Kitchen Galerie as sous-chef, the in the prominent establishment of Alain Ducasse: it’s a short step from a cuisine based on feelings and intuitions to the meticulous and organised staff of the Jules Verne. Denny Imbroisi says the key to understand his cuisine is seasonality: it’s the seasonal ingredients that create the necessary foundations to build and create his dishes, some principles that are at the base of his cuisine, and also the starting point for the creation of the recipe he conceived for this project.

Here is where Grana Padano becomes the protagonist – with very interesting results – in a dessert: Grana Padano ice cream, extra virgin oil and black truffle crumble, 25-year balsamic vinegar and a Pink Lady apple mousse which will prepared for the jury of experts on Tuesday February 11th, on the occasion of the 10th edition of Identità Milano. The chef from Mantua, together with five colleagues coming from Germany, United States, Russia and Japan will, compete over the title of testimonial for the Taglio Sartoriale Internazionale – The New Generation project.

Previously published profiles:
Key Fukada