The Italian chef's famous tortellini has traveled from Modena to Rodeo Drive.
is on the rooftop of the Gucci flagship in Beverly Hills. It’s a gorgeous, almost 70-degree February day, and the chef smiles widely while gazing down at Rodeo Drive. “I’m thinking about the snow in Modena,” Bottura says, referring to his hometown, where he runs the three-Michelin-starred restaurantHe smiles again, adding, “I have a great excuse to stay here for a while.”
There’s something Bottura is calling Noah’s Ark pâté “because it’s evolving all the time.” Bottura is philosophically opposed to food waste and says that contemporary cuisine should be about both ethics and aesthetics. So the pâté, which is served with balsamic vinegar from Modena and some pickles, “depends on what you have in the kitchen. You have chicken, you have veal, you have beef, you have fish.
“What is the essence of our cuisine?” Bottura says. “It’s looking at the past in a critical way and never with nostalgia. It’s bringing the best of the past into the future.”The team that’s opening Gucci Osteria in Beverly Hills includes Karime López, the chef de cuisine at Gucci Osteria in Florence. López is the first female Mexican chef with a Michelin star. Mattia Agazzi, who was López’s sous chef in Florence, has moved to Los Angeles and is chef de cuisine in Beverly Hills.
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