Simone Salvini is, first of all, a great man, then he's great chef. He fights for his principles daily: he works ceaselessly to transmit his philosophy and his natural, practical and ecological way of interpreting the kitchen. Even when it's high cuisine. Salvini has the rare gift of developing his spirituality in a profound and intense way. And all this can be perceived in his creations and in his commitment, constant and continuous. You may not agree with it, but you've got to appreciate his way of facing the world.
Born in Florence in 1969, a vegetarian, he studies Literature and Philosophy at the University of Florence and obtains a PhD in Psychology with a major in History and a specialization in Ayurveda at the Florid College and the NY College in Pisa. His kitchen experience begins when he's still young, in craftsmen laboratories such as those of pasta makers and bakers and confectioners. In 2000 he moves to Ireland, to Dublin and Galway, where he works in many vegetarian restaurants, and then to India: in Punjab and in New Delhi, he studies Ayurvedic kitchen in depth. Since 2005 he's the head chef in the kitchen of Pietro Leemann 's Joia restaurant in Milan, a place where he creates vegetarian dishes marked with a Michelin star.
As of 2008 he teaches in some hotel and restaurant studies' institutes in Milan and he collaborates on various occasions at the training of the chefs of the Camera dei Deputati, one of the two chambers of the Italian parliament, in Rome. Since 2009 he's a teaching chef at the Italian Association of Vegetarians and at Umberto Veronesi's European Institute of Oncology. In 2010 he starts to give classes in natural vegetarian kitchen for the Scuola di Cucina di Alma. In 2011 he became executive chef at the Organic Academy, Accademia di alta cucina naturale e vegetariana, through which, together with Enrico Buselli, he holds cooking courses and training services for hotel groups, restaurants and professional chefs. He creates exclusive and tailored proposals, methodologies and solutions of high vegetarian cuisine for each reality, firmly believing in his work.
Girovago dei ristoranti, come piaceri indulge soprattutto su quelli della tavola. Ama dialogare nei blog a tutta gola ed è uno dei fondatori del sito www.passionegourmet.com
Please fill in the fields below to search our Protagonists' database.
We reveal the names of (almost) every speaker at Identità Milano 2018. The Fattore Umano, the Human Factor, will be the theme of the 14th edition, from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The emblem-dish is pizza, as interpreted by two great pizzaioli: La Scarpetta by Franco Pepe and Aria di Pane by Renato Bosco. Brambilla-Serrani are the authors of this photo
One of the many beautiful creations by Pietro Leemann, who with his Joia in Milan is the first and only vegetarian chef to conquer a Michelin star in Italy. His work, together with a different and stronger awareness the public acquired over the past few years, gave the opportunity to many other cooks to make natural cuisine grow in our country too
The (almost) final numbers of the latest edition of Identità Milano are flattering. We call them “almost” because Identità is a source of articles and features for many months after the event: basically till the following edition