Aged 32, Mattia Agazzi has just won his first Michelin star at Gucci Osteria da Massimo Bottura Beverly Hills, part of the Francescana Group, which also opened in Tokyo recently. Originally from Bergamo in northern Italy, the chef made his debut straight from school, alongside Chicco Cerea at three-Michelin-starred Da Vittorio restaurant in Brusaporto, Italy. He then travelled and worked around the world for seven years – with stints at Alain Ducasse au Plaza Athenée in Paris and the vegetarian Yellow Restaurant, Sydney – where he was introduced to the world of fermentation and the creative spectrum offered by the vegetable universe.



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