BIG LIFE Magazine BIG LIFE Magazine Edition N°14 - February 19 | Page 89

RECIBIÓ SU PRIMERA ESTRELLA MICHELIN CUANDO TENÍA SÓLO 29 AÑOS Y LA SEGUNDA A LOS 33 AÑOS, JUNTO CON TRES TENEDORES GAMBERO ROSSO Y TRES SOMBREROS DE CHEF DE L'ESPRESSO GUIDE. He received his first Michelin star at just age 26 and the second at 33, along with three Gambero Rosso Forks and three Chef Hats from L´Espresso Guide. SU NEGOCIO SE HA EXPANDIDO A HONG KONG, DUBAI Y ABU DHABI, PERO LA EXPE- RIENCIA GASTRONÓMI- CA REÚNE, EN TODOS SUS RESTAURANTES, EL CONCEPTO DE CLÁSI- CO CONTEMPORÁNEO. Its business has expanded to Hong Kong, Dubai and Abu Dhabi, but the gastronomic experience brings together, in all his restaurants, the concept of contemporary classic. Bartolini´s dishes go beyond our five senses to play with our emotions, memories and experiences in an exqui- site aesthetic presentation. The seeming simplicity of his menu is accompanied by a reinvention that have given the chef the title of “taste architect” and international renown. And to think he came so close of following on his father´s footsteps as a shoemaker! But he didn’t and now the simple memory of the first cookie he baked with flour, sugar and eggs reassures him he has dedicat- ed his life his true passion: food. For Bartolini, his favor- ite dish is his slow cooked cuttlefish, with black ink and served with potato in an olive oil emulsion. For him, the composition of the dish is as important as the fact that cuttlefish is a traditional ingredient in venetian cuisine, a show of love for his country´s charm and gastronomy. 85