Chef Bruno Barbieri
RISTORANTE IL TRIGABOLO
2 MICHELIN STARS
3 THREE-FORK GAMBERO ROSSO AWARDS
ARGENTA, EMILIA ROMAGNA
Inspired by his Emilia Romagna roots, Chef Bruno Barbieri has earned two Michelin stars and three Gambero Rosso forks during his 25 year career.
Born in Medicina in 1962, Bruno's love of fine food began with his grandmother who cooked for a priest in the hills of Bologna. He often prepared meals for his sister, refining the skills needed to create innovative dishes from an early age.
In 1979, Chef Barbieri graduated from the Alberghiero Institute in Bologna and the following year began working for a cruise line, giving him the opportunity to explore regional cuisine from around the world, including the United States, South America and the Carribean.
After returning to Italy in 1984, Barbieri became Executive Chef at Il Trigabolo in Argenta, considered for years the most innovative restaurant in Italy. His creative genius also earned him the honor of serving former Italian President Francesco Cossigna and Pope John-Paul II.
According to Chef Barbieri, "technique is important, of course, but to me cooking is also about putting your heart into it. It's a job you must feel inside". His kitchen rules are surprisingly simple: use the highest quality materials and manipulate the ingredients as little as possible.