He is a chef that possesses the certainty of someone who has truly learned his profession on the field. It all began at the end of the ‘90s when Walter Bianconi met Jean Claude Fabre (sous chef of the renowned Jacques Maximin, chef of Negresco di Nizza). From their encounter came two concrete results: a book “Piatti Senza Frontiere” written with two heads and four hands, in which Sergio Zavoli wrote in the preface… “two culinary styles of the Mediterranean, founded on an identity far from peculiar, people that do not search to fill plates but to understand quality and reason on the diversity of that which they offer”.
And, further, it is from this friendship that in 1993 the Italian branch of “Jeunes Restaurateurs d’Europe” was born, a group of young restaurateurs guided by the motto “Talent&Passion” that would contribute to his rising to the top in High Gastronomy: 1 Michelin Star, Il Sole di Veronelli with a score of 100/100, the three forks of Gambero Rosso 90/100, 16/20 in the Espresso and 17/20 in the renowned Gault Millau; not to mention the numerous other awards such as the “Champagne MUMM” in ’92 and ’94 and “I Cuoco dell’anno” in November of ’98.
The aim of the Association was and still is to promote the Friendship and the Collaboration between young Chefs and to popularize the national cuisine, attention to flavors and Education of Taste that today are also the cornerstones of the splendid Itinerant Restaurant that is “Dove Vuoi Catering”.
