Marc Lanteri is a Michelin star chef, born in Tende, in the French Alps, currently residing in the Alba region of Northern Italy. He is the executive chef of Castello di Grinzane Cavour. Lanteri was awarded a Michelin star at Al Castello di Grinzane Cavour. [1] [2] [3]
Lanteri began his professional career with Alain Ducasse at Le Louis XV in Monte Carlo. He subsequently joined Michel Rostang in Paris. [4] After moving to Italy, Lanteri worked with Annie Feolde, Enzo Santin [5] and Paolo Teverini. He then accepted the position of executive chef in 1998 at Delle Antiche Contrade in Cuneo, where he was awarded a Michelin star in 2004. [6] In December 2008 Lanteri and his wife, sommelier and executive restaurant manager Amy Marcelle Bellotti, opened Il Baluardo in Mondovì. He was also awarded a Michelin star at Il Baluardo. Marc and his wife closed Il Baluardo in January 2015 so that they could open Marc Lanteri Al Castello in Grinzane Cavour. Lanteri was again awarded his Michelin star at Al Castello di Grinzane Cavour, where he continues to work with his wife and other professionals in a team-based approach to fine wine and cuisine. This historic castle in the Barolo wine-producing region of the Langhe was once home to the "architect" of the Unification of Italy, Camillo Benso, the Count of Cavour. The Grinzane Cavour castle has a long history dating back to the 1300s, and as of 2014 was included by UNESCO in the list of World Heritage sites. It contains a museum, an enoteca, meeting rooms, and a cafe as well as the Marc Lanteri Al Castello restaurant.
Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy's greatest wines.
Dolcetto is a black Italian wine grape variety widely grown in the Piedmont region of northwest Italy. The Italian word dolcetto means "little sweet one", but it is not certain that the name originally carried any reference to the grape’s sugar levels: it is possible that it derives from the name of the hills where the vine is cultivated. In any case the wines produced are nearly always dry. They can be tannic and fruity with moderate, or decidedly low, levels of acidity and are typically meant to be consumed within a few years after release.
Joël Robuchon was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more than a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City, with the highest record of a total of 32 Michelin Guide stars among them, the most of any chef in the world.
The Langhe is a hilly area to the south and east of the river Tanaro in the province of Cuneo and in the province of Asti in Piedmont, northern Italy.
Diano d'Alba is a comune (municipality) in the Province of Cuneo in the Italian region Piedmont, located about 50 kilometres (31 mi) southeast of Turin and about 50 kilometres (31 mi) northeast of Cuneo.
Grinzane Cavour is a comune (municipality) in the Province of Cuneo in the Italian region Piedmont, located about 50 kilometres (31 mi) southeast of Turin and about 45 kilometres (28 mi) northeast of Cuneo.
Joseph Bastianich is an Italian-American restaurateur, winemaker, vineyard owner, author, showman, television personality and musician of Italian descent. He, along with his mother and business partner Lidia Bastianich, co-owns thirty restaurants in four countries, including Babbo and Del Posto in New York; Carnevino in Las Vegas; Osteria Mozza in Singapore; and the Pizzeria eateries in Los Angeles, which the owners expanded in 2010. Earlier that same year, they teamed up with Italian retail businessman Oscar Farinetti to bring Eataly, an upscale food and wine market, to Boston, Chicago, Las Vegas, Los Angeles, and New York City.
Le Calandre is a restaurant in the village of Sarmeola di Rubano 6 kilometres (3.7 mi) west of Padua, Italy.
Massimiliano Alajmo is an Italian chef. In 2002, at the age of 28, he became the youngest chef in history to be awarded three stars by the Michelin Guide.
Sixteen was an American restaurant on the sixteenth floor of the Trump International Hotel and Tower in the Near North Side community area of Chicago. It was one of three food and dining options in the hotel's room service offering. Sixteen opened in early February 2008, and an adjoining outdoor patio terrace, named The Terrace at T, opened on June 25, 2009 following the completion of the hotel's construction.
The Grinzane Cavour Prize was an Italian literary award established in 1982 by Francesco Meotto. The annual award ceremony took place in the medieval castle of Grinzane Cavour. The goal of the prize was to attract young people to read. The voting system was divided into two phases: first, a jury of literary critics selected finalists, and then they chose an overall winner from the pool of finalists. Special prizes for best new author and lifetime achievement were also awarded.
Nicholas Stefanelli is an American chef and restaurateur in Washington, D.C., known for his Michelin-starred Italian restaurant Masseria.
Massimo Bottura is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy which has been listed in the top 5 at The World's 50 Best Restaurants Awards since 2010 and received top ratings from L'Espresso, Gambero Rosso and the Touring Club guides. After first winning the 50 Best Restaurants in 2016 Bottura announced the refettorio that he had established in Milan the year before would continue and went on to form the cultural foundation Food for Soul. Bottura spends time in New York City to spread the Italian culinary tradition.
The Castle of Grinzane Cavour is a fortification in Grinzane Cavour, Piedmont, northern Italy.
Christopher Kostow is Executive Chef at The Restaurant at Meadowood in Napa Valley, California. Under Chef Kostow, The Restaurant was awarded three stars from the Michelin Guide in 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, and 2019. In 2013, Chef Kostow was awarded the James Beard Foundation Award for “Best Chef: West.”
Sepia is a mid-sized, upscale restaurant run by owner Emmanuel Nony and Executive Chef Andrew Zimmerman located in the West Loop neighborhood of Chicago, Illinois. Chef Zimmerman's menu is classified as New American cuisine, and focuses on local, seasonal products. Built in Chicago's Warehouse District, Sepia was originally a print shop from the 1890s. The renovation for the restaurant, designed by Gary Lee, included putting in a custom-tile, Art Nouveau floor and hand-crafted millwork in order to enhance the historical qualities of the building. Sepia also uses vintage stemware for their tables matching the vintage interior decor of the restaurant.
Bruno Barbieri is an Italian chef, restaurateur, writer and television personality.
Banca di Credito Cooperativo di Alba, Langhe, Roero e Canavese S.C. known as Banca d'Alba is an Italian cooperative bank based in Alba, Piedmont region. The bank is a member of Federazione Italiana delle Banche di Credito Cooperativo - Casse Rurali ed Artigiane (Federcasse) and Federazione delle Banche di Credito Cooperativo del Piemonte, Valle d'Aosta e Liguria. The bank own a minority interests in ICCREA Banca.
Andrea Bruno is an Italian architect who specializes in conserving historic sites and museums.
Gabriel Kreuther is a two-Michelin-star restaurant at W. R. Grace Building at 41 West 42nd Street across from Bryant Park named after its chef and owner Gabriel Kreuther. It was originally a one-star Michelin restaurant in its opening years and was subsequently awarded two stars in 2019. The restaurant specializes in modern Alsatian food with other French, German, and American influences. Their most famous dish is a sturgeon & sauerkraut tart with a caviar mousseline smoked in applewood. The restaurant also serves multiple house breads including a savory kugelhopf with scallions and chive fromage blanc. Relais & Châteaux as well as entities such as Wine Enthusiast Magazine and Wine Spectator praised their varied wine list primarily featuring wines from all over France/Germany along with other countries. Along with wine, their drinks include a variety of modern cocktails and traditional drinks from the chef's home region including schnapps. Their wine director is Philippe Sauriat.