Denny Imbroisi

crediti: Brambilla - Serrani

crediti: Brambilla - Serrani


117 rue de Vaugirard
t: +33.(0)156.580002

Allure is not just a French prerogative! According to Le Figaro, the allure of chef Denny Imbroisi, born 1987, conquered the capital on the other side of the Alps, so much so he was elected Best Italian chef in Paris. Lot’s of love, lot’s of Italian essence and a cv shining with stars and contests he won, including the Taglio Sartoriale Internazionale promoted by Consorzio Tutela Grana Padano which took place in 2014 at Identità Milano. That edition of the congress put him in the limelight, a talent that until then had only been known to professionals and those who visited Italian and French starred restaurants.   

After finishing catering school in Mantua, Imbroisi began his career first at San Domenico in Imola, to which he owes his classic foundations on which his work in the most famous starred kitchens is based. He’s worked with Giancarlo Perbellini, Corrado Fasolato, Quique Dacosta, Mauro Colagreco and William Ledeuil.

The young man from Mantua, originally from Calabria, didn’t stop here because the last chef to welcome him in his team as sous-chef is the esteemed Alain Ducasse, who offered him to direct the kitchen at Jules Verne until January 2015, when Denny began his solo adventure at bistro Ida in Paris.

Imbroisi’s cooking is the result of his entire career, a tribute to the great masters who have shaped his personality and determination. Colagreco of Mirazur inspired him with regards to the use of legumes and different cooking procedures; Ledeuil (De Kitchen Galerie) inspired him the fish carpaccios and the use of spices such as turmeric. While Ducasse taught him to use traditional French techniques, especially when making meat paired with sauces.

The Italian chef absorbed all these stimuli, thanks to the creativity and energy of a person who wants to cause uproar without forgetting his Italian roots. The results include both pasta carbonara, which conquered Parisians, as well as excellent mixes such as the fresh egg tagliatelle with French bisque.

Like many of his colleagues in his age, Imbroisi dreams of a big restaurant in which to grow together with his team and under the happy star of a successful marriage between France and Italy.

Has participated in

Identità Milano


Claudia Orlandi

writer and screenwriter, she arrived at Identità Golose after training at Gambero Rosso's school of wine and food journalism