Mario Frittoli

Last updated

Mario Frittoli
Mario Frittoli opens Mario i sentieri.jpg
Born1 April 1966
Pavia, Lombardia, Italy
EducationItalian Cuisine at Locanda dell' Angelo in Sarzana
Culinary career
Cooking style Italian cuisine
Current restaurant(s)
  • Mario i sentieri, Nishi Azabu, Tokyo
Previous restaurant(s)
  • Le Carpaccio Hotel Royal Monceau, France Lido and Il Forno, Santa Monica Il Forno, Roppongi, Tokyo Il Pinolo, Higashi-Azabu, Tokyo Ristorante Luxor Shirokanedai, Tokyo Ristorante Luxor Marunouchi, Tokyo
Website http://mario-frittoli.com/

Mario Frittoli (born 1966) is an Italian celebrity chef at Mario i sentieri in Nishi-Azabu, Tokyo, Japan.

Contents

Early life and education

Frittoli was born in Pavia, Lombardia, Italy. [1] He studied Italian Cuisine at Locanda dell' Angelo in Sarzana, under Chef Angelo Paracucchi. Next in France, developed his skills at Le Carpaccio, a 2 Michelin stars restaurant in the Hotel Royal Monceau. In Lyon, he refined his skills under Paul Bocuse, master of French Cuisine. [2]

Career

Frittoli came to Japan in 1987, as Paul Bocuse with Angelo Paracucchi were opening restaurants in Daimaru department store in Kyoto and Shinsaibashi, Osaka. He began teaching at the Tsuji Culinary Institute in Osaka the following year. In 1989, he became Head Chef at Los Angeles celebrities' favourite "Lido", and "Il Forno" in Santa Monica with an original menu and concept that incorporated the taste of Californian Cuisine; thus proving his creativity.

In 1990, Frittoli returned to Japan for the opening of "Il Forno" in Roppongi, as Head Chef. He was subsequently assigned as the Vice President of Stillfoods assisting the opening of 28 restaurants. This led to his assignment as the Executive Chef of "Il Pinolo" in Higashi-Azabu in Tokyo. [3] In 2008 he opened "Mario i Sentieri" in the Nishi-Azabu district in Tokyo. [4]

1983: Chef, Hotel Villa (Lucca, Italy)

1984 – 85: Chef, Ristorante La Lanterna (Versilia, Italy)

1986–87: Chef, Paracucchi "Locanda Dell’Angelo" (Sarzano, Italy)

1988: Chef, Michelin two-starred Le Carpacio (Paris, France)

1988–89: Instructor, Daimaru (Osaka, Japan)

1989: Professor, Tsukiji Culinary Institute

1990: Chef de Partie, Paul Bocuse's Michelin three-starred L’Auberge du Pont de Collonges (Lyon, France)

1990: Restaurant development, California

1990: Opened Il Forno (Tokyo, Japan)

1994–2001: Vice President, Stillfoods (Tokyo, Japan)

• 1,000 employees

• Opened 38 restaurants, o Il Pinolo x 5, Bruschetta x 3, Mario Gelato x 30

2002: Opened Luxor Shirogane (Tokyo, Japan)

2005: Opened Luxor Marunouchi (Tokyo, Japan)

2008: Opened Mario i Sentieri (Tokyo, Japan)

2015: Mario began his relationship with OTG Management. He supervises all Italian themed restaurants throughout the eleven airports his partnered company is located in. Creating menus and curating his signature styles with passion and original ideas. ) [5]

Television appearances

Mario Frittoli rocketed to even higher celebrity status with TV appearances such as the 13 March 1998 episode of Iron Chef. [6] Mario continues to appear on TV for current popular shows such as Ōsama no Brunch on TBS, Yuhan Banzai and others.

Under independent joint management he opened restaurant "Ristorante Luxor Shirokanedai" in Tokyo. [7]

Frittoli's international mind and character freely juggling several languages continues to build his popularity and keep him active with appearances on TV and magazines. [8] Mario is a consultant to Nissin Foods Inc., Panorama Hospitality K.K. and Zwilling J.A. Henckels Japan Ltd. Two cookbooks have been published with clear photographs of Mario's famous dishes including "Mario's Fantastic Cooking at Home". [9]

On 5 August 2008 the new Mario-produced owner restaurant "Mario i sentieri" opened in Nishi-Azabu, Tokyo, Japan. The restaurant is a favourite among celebrities the like of Konishiki, Musashimaru, [10] Barbara Frittoli, [11] Jun Hasegawa, [12] Taro Hakase [13] and David Coulthard [14]

See also

Related Research Articles

<i>Iron Chef</i> Japanese television cooking show

Iron Chef is a Japanese television cooking show produced by Fuji Television. The series, which premiered on October 10, 1993, was a stylized cook-off featuring guest chefs challenging one of the show's resident "Iron Chefs" in a timed cooking battle built around a specific theme ingredient. The series ended on September 24, 1999, although four occasional specials were produced from January 5, 2000 to January 2, 2002. The series aired 309 episodes. Repeats are regularly aired on the Food Network in Canada, the Cooking Channel in the United States, and on Special Broadcasting Service in Australia. Iron Chef can be viewed on Peacock TV in the United States. There are 5 spinoffs, with the latest being Iron Chef: Quest for an Iron Legend.

<span class="mw-page-title-main">Mario Batali</span> American chef, writer, restaurateur and media personality

Mario Francesco Batali is an American chef, writer, and former restaurateur. Batali co-owned restaurants in New York City; Las Vegas; Los Angeles; Newport Beach, California; Boston; Singapore; Westport, Connecticut; and New Haven, Connecticut including Babbo (restaurant) in New York City which received a Michelin star for several years. Batali has appeared on the Food Network, on shows such as Molto Mario and Iron Chef America, on which he was one of the featured "Iron Chefs". In 2017, the restaurant review site Eater revealed multiple accusations of sexual misconduct against Batali and, in March 2019, he sold all his restaurant holdings.

Masahiko Kobe was a celebrity chef specializing in Italian cuisine, most notable as the "Iron Chef Italian" on the television series Iron Chef, where he appeared wearing a chef's uniform decorated like the Italian Flag and holding a tomato.

<span class="mw-page-title-main">The French Laundry</span> French restaurant in Yountville, California, US

The French Laundry is a three-Michelin-star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.

The Michelin Guides are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few restaurants. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries.

<span class="mw-page-title-main">Pierre Gagnaire</span> French chef

Pierre Gagnaire is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris. Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday'.

<span class="mw-page-title-main">Gualtiero Marchesi</span> Italian chef (1930–2017)

Gualtiero Marchesi was an Italian chef, unanimously considered the founder of the new Italian cuisine and, in the opinion of many, the most famous Italian chef in the world and the one who has contributed most to the development of Italian cuisine, placing the Italian culinary culture among the most important around the world, with the creation of the Italian version of the French nouvelle cuisine.

David Bouley was an American and French chef. He was a sole owner and chef of restaurants in Tribeca, New York City, best known for his flagship restaurant, Bouley.

Andrew Carmellini is an American chef and restaurateur. He is the co-founder and culinary director of NoHo Hospitality, which owns and operates over 15 restaurants, bars, and food stands. Carmellini has received numerous accolades, including a Michelin star, a James Beard Award for Best Chef: New York City, and a spot on Food & Wine's Best New Chefs list. He is also the author of two cookbooks.

Paul Bartolotta is an American chef and restaurateur. Most recently he is known for his authentic style and his innovative approach to importing fresh seafood from Mediterranean waters. Paul Bartolotta has won the James Beard Foundation Award twice—once for Best Chef: Midwest, and again for Best Chef: Southwest (2009), at Bartolotta, Ristorante di Mare at Wynn Las Vegas. He is a recipient of the Insegna del Ristorante Italiano del Mondo, which was awarded to him in 1997 by Oscar Luigi Scalfaro, the President of Italy at the time.

<span class="mw-page-title-main">Massimo Bottura</span> Italian chef and restaurateur

Massimo Bottura is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy. It has been ranked No.1 on The World's 50 Best Restaurants list twice and is currently part of the Best of the Best list.

<span class="mw-page-title-main">Hoshino Resorts</span> Japan-based resort hotel operator

Hoshino Resort Co., Ltd. is a Japan-based international operator of ryokan with its head office in Karuizawa, Nagano. Founded in 1904 by Kuniji Hoshino as a forestry business in Karuizawa, in the Japanese Alps, it opened its first hot spring resort in 1914.

<span class="mw-page-title-main">Bruno Barbieri</span> Italian cook

Bruno Barbieri is an Italian chef, restaurateur, writer and television personality.

<span class="mw-page-title-main">Yukimura (restaurant)</span> Restaurant in Tokyo, Japan

Azabu Yukimura (麻布幸村), sometimes referred to simply as Yukimura, is a Michelin 3-star kappo restaurant in Azabu-Jūban, Minato, Tokyo, Japan. It is owned and operated by chef Jun Yukimura.

<span class="mw-page-title-main">Locanda Locatelli</span> Restaurant in London, England

Locanda Locatelli is a restaurant owned by Italian chef Giorgio Locatelli and his wife, Plaxy. Located in the 5-star Churchill Hotel on Seymour Street in the West End of London, the restaurant specialises in Italian cuisine. It holds one Michelin star.

<span class="mw-page-title-main">Carlo Cracco</span> Italian chef and television personality

Carlo Cracco is an Italian chef and television personality.

Bruno Menard is a French chef. Early in his career, he became executive chef at the restaurant Tatou Tokyo, from which he was invited to compete on Iron Chef. He began to experiment with combining French and Japanese cuisine when he took over as chef at the Ritz-Carlton in Osaka. He then took over "The Dining Room" restaurant at Ritz-Carlton in Atlanta and was awarded five stars by Mobil Travel Guide and five diamonds by AAA guide. In the early 2000s, he moved back to Tokyo to take over as head chef at L'Osier, earning 3 Michelin stars. After L'Osier closed in 2011 for repair, he left the restaurant to start a consulting firm and has judged on MasterChef Asia. He has also been president of Bocuse d'Or Singapore and helped found the Bocuse d'Or Singapore Academy. Saint-Cyr-sur-Loire, France named a street after him—Rue Bruno Menard.

Aimo and Nadia are a husband-and-wife culinary duo from the Lombardy region of Italy.

References

  1. "Mario Fritolli Productions, Internationally Renowned Italian Cuisine in Tokyo, Japan". EOK.jp.
  2. "Profilo Chef Mario Frittoli". CookEatShare (in Italian).
  3. "Mario Frittoli" (in Japanese). Archived from the original on 27 September 2013.
  4. Swinnerton, Robbie (4 December 2009). "Mario i Sentieri: A personal touch from super Mario". The Japan Times .
  5. www.rain-interactive.com. "Mario Frittoli". Mario Frittoli. Retrieved 1 February 2016.[ permanent dead link ]
  6. brandi1leigh (8 April 2007). "Iron Chef Japan: Broccoli Battle Episode Summary". TV.com . Retrieved 28 April 2011.{{cite web}}: CS1 maint: numeric names: authors list (link)
  7. Phillips, Cathy, ed. (2005). Time Out Tokyo. Time Out Guides. p. 146. ISBN   978-1904978374.
  8. Miller, Karryn (January–February 2009). "Italian Renaissance". Kaleidoscope: 11–12. Retrieved 28 April 2011.
  9. "Takashi Watanabe Photography". Tw-photo.net. Archived from the original on 24 July 2011.
  10. "大食漢がMario i sentieriに出現!" [Big eater appearance in Mario i sentieri!] (in Japanese). Mario Frittoli. Archived from the original on 27 September 2013.
  11. 何人のフリットリさんが、フリッタータ(オムレツ)を作るの? [How many Frittolis does it take to make a frittata?] (in Japanese). Mario Frittoli. 10 March 2010. Archived from the original on 27 September 2013.
  12. "ドキュメンタリー番組「東京リアルガール」&Mario!?" [Tokyo Real Girl cooks with Mario] (in Japanese). Mario Frittoli. Archived from the original on 27 September 2013.
  13. 葉加瀬太郎さん [Hakase Taro] (in Japanese). Mario Frittoli. Archived from the original on 27 September 2013.
  14. "F1!". Mario Frittoli. Archived from the original on 27 September 2013.