Massimo Bottura is a leading figure amongst a new generation of Italian chefs. His work both as an innovator and restaurateur confirm him as one of the world’s most creative culinary forces.
In 1994 Bottura gained valuable experience working with Alain Ducasse at Louis XV in Montecarlo. A year later, in 1995, Bottura opened Osteria Francescana juxtaposing tradition and innovation with contemporary art and design in Modena’s Medieval city centre.
During a summer at El Bulli in 2000, Massimo Bottura's whole vision of contemporary cuisine was cracked open when Ferran Adria's deconstructions taught him that he could bring conceptual premises into the kitchen. Bottura’s avant-garde approach has garnered him many awards. He received the “Grand Prix de l’Art” from the International Culinary Academy in Paris and was later decorated with a medal of honour for his contribution to Culture and the Arts by the city of Modena.
Later in 2011, he achieved a life long ambition when Osteria Francescana was awarded its third star by The Michelin Guide.