crediti: Brambilla - Serrani
380, Old street
Patron-chef at Clove Club in Shoreditch, London, Isaac McHale was born on the island of Orkney in Scotland. His career began very early, first working for a fishmonger, then, during high school, in a restaurant where he learnt the ropes. Once he graduated, he decided to leave home and go to London. Usually, when people leave their village they always announce it as a “new beginning”. In fact it was immediately clear Isaac’s intention was that of broadening the boundaries of the Orkney islands where he was born.
After acquiring experience in Sydney, working at Mark Best’s Marque, he arrived in London and started to work in the kitchen with Tom Aikens. The young Scottish chef then showed off his skills during the six years spent at Ledbury, under the direction of Australian Brett Graham. He became the chief researcher of that perfectionist kitchen. It was an important time in which, together with technique, Isaac understood of what elements his cooking was made, with the roots deep in Scotland and his mind going around the world.
A short stay at Noma, where he learnt the importance of being in contact with nature, helped him perfect this research for the purity of his traditions. So in 2011 McHale, together with friends Ben Greeno and James Lowe, created the Young Turks collective, founding a series of pop up restaurants that redefined the concept of restaurant in London in the first decade of the millennium, creating an avantgarde based on a projection of English tradition towards a lighter expression.
In 2013, with the opening of Clove Club, together with his friends Daniel and Johnny, he confirmed he’s one of the best chefs in London and beyond. In the 2016 edition of the Guida di Identità Golose he won the Best International Chef prize, confirming the progression of his cooking both in the palate and in terms of evocative power.
A media professional divided between Paris, London and Tokyo. He writes about restaurants as an excuse to speak about many more things
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Massimo Bottura with the vegetables for Refettorio in London (photoThe Felix Project)
The five “Italian” dishes to be among the 80 from all around the world composing the menu at the new restaurant of tri-starred Corey Lee at SFMOMA, the San Francisco Museum of Modern Art. From the top left corner Squid cappuccino with squid ink by Alajmo, Oops! I dropped the lemon tart by Bottura, Spaghettoni with butter and brewer’s yeast by Camanini, Risotto Parmigiano water and lemon by Romito and Spaghetti with tomatoes from Vesuvius by Esposito
Davide Scabin, in the photo with Paolo Marchi, opened the works in the auditorium hall on the first day of Identità Milano, twelfth year. Photo by Brambilla/Serrani, translation into English by Slawka G. Scarso