Mauro Uliassi, Consultant Chef of Domani, Wins SECOND Michelin Star (Chine)
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Mauro Uliassi, Consultant Chef of Domani, Wins SECOND Michelin Star (Chine)
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Catégorie : Asie Pacifique - Chine - Évènements -
Gastronomie -
Récompenses, remises de prix, concours Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 20-11-2008
Mauro Uliassi, consultant chef and menu creator of Hong Kong’s spectacular new Italian restaurant, Domani in Pacific Place, has today been awarded his second Michelin star for his Uliassi Restaurant in Senigallia, Italy, joining a select group numbering less than 30 restaurants in 2007.
Chef Uliassi was notified of his success while at Domani during the restaurant’s opening week, and will return in February to continue pushing the boundaries of Hong Kong’s dining world. A member of his staff remains at Domani on a rotational basis through his return.
Chef Mauro was recently awarded the Kungsfenan Swedish seafood award for best seafood restaurant in the world. He is also recipient of the prestigious “Three Forks” award from Italian restaurant guide, Gambero Rosso.
“We congratulate Chef Mauro on the award of his second Michelin Star and Domani on its successful first two weeks of operations, and the contribution it has and is making to Pacific Place and Hong Kong’s dining scene.” Said Mr. Jolyon Culbertson, Director and General Manager of Swire Properties.
Mauro Uliassi, Menu Creator & Guest Chef
Mauro Uliassi comes to Domani from his restaurant in Senigallia to dazzle Hong Kong with his avant-garde approach to cooking. Introduced to the restaurant business at an early age, he longed to know more and improve upon the dishes of his father’s restaurant. After recognizing the culinary arts as his true calling in life, he graduated from a catering and hospitality school and toured great restaurants across Italy. For the last 18 years, he has come up with new and inventive ways to serve Italian classics at his flagship, Ristorante Uliassi, combining the best of international cooking methods and traditional Italian dishes – like his fritto, which marries Japanese tempura and the freshness of seafood from the Adriatic Sea. Presenting stylish variations on traditional dishes and surprising his guests with unique combinations of flavors and ingredients, Uliassi continues to receive praise of the highest order.
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