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ABOUT BACCHUS AND CHEF MASSIMO SPERONI:  Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. All trademarks and rights are owned by their respective owners. More than a year ago. From $374. He has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane (images available)! Created in 1974, it’s a dish that sounds simple, yet requires a lot of preparation, skill, and high-quality produce. Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. special degustation dining experiences featuring his most beloved dishes at Bacchus, from tomorrow, Tuesday September 18 through to Saturday September 22, inclusive. Chef Marcattilii is available for media interviews, please contact Kath Rose as per below. A true legend in the culinary world, Chef Marcattilii has dedicated his life to food and family. For more information, visit bacchussouthbank.com.au, Two Michelin-Starred Italian Chef Comes To Brisbane. 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So, to achieve not one but two of these prized awards is not just impressive, it’s something to be celebrated. 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So, to achieve not one but two of these prized awards is not just impressive, it’s something to be celebrated. Despite its classic nature, the dish remains a very modern dining experience. Ristorante San Domenico opened in Imola on March 7, 1970. 2-Michelin-Starred Chef Valentino Marcattilii of San Domenico has been invited as the guest chef at Wine Pub by Pullman Bangkok King Power from 22 to 25 February 2017. From the opening VIP five-course degustation featuring champagne, oysters and caviar through to a delectable eight-course degustation experience, this is an experience all of Brisbane will be talking about. BOOKING DETAIL – zach@bacchussouthbank.com.au or phone: 07 3364 0837. Born in Mosciamo Sant’Angelo in 1954, he moved to Imola in 1960.  At 16, he started work at Ristorante San Domenico, as the assistant to one of the great Italian chefs, Nino Bergese. The standards have never wavered. When he returned he assumed the direction and co-ownership of the Ristorante San Domenico kitchens. Ristorante San Domenico opened in Imola on March 7, 1970. A standout dish at Ristorante San Domenico (and touted as one of the dishes to “try before you die”) is the Uovo-in-Raviolo – a singular ravioli with an egg inside. The material in this public release comes from the originating organization and may be of a point-in-time nature, edited for clarity, style and length. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. We don't put up a paywall – we believe in free access to information of public interest. SOLD OUT Wednesday September 19 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines. 2 Michelin-Starred Italian Chef at Wine Pub Pullman Bangkok King Power, from 22-25 February 2017. Branzino dell’Adriatico in salsa di veraci e olive nere con polenta Photo: Supplied. And it represents the once-in-a-lifetime opportunity for Australian diners to experience the master Italian flavour-maker at work. 2 North Sathorn Road, Bangrak, Bangkok, Thailand 10500. A Michelin Star is one of the greatest honours a restaurant can receive; it’s a recognition not only of quality but an ability to push the boundaries of the culinary world. He will preside over the kitchen of Wine Pub and lead foodies, gourmets and taste-seekers in town to indulge in an exclusive dinner for classical Italian cuisine. In July Brian Miller, critic of the New York Times, gave the restaurant 3 Michelin stars: an award that he had never before given to an Italian restaurant.  The same year Esquire Magazine defined Ristorante San Domenico “the best of the Year” in the USA. A standout dish will be Marcattilii’s signature Uovo-in-Raviolo, a singular ravioli with a runny egg yolk inside, which has been called one of the ‘dishes to try before you die’. For a true VIP experience, stay overnight at Rydges South Bank (saves the drive home! A Michelin Star is one of the greatest honours a restaurant can receive; it’s a recognition not only of quality but an ability to push the boundaries of the culinary world. Indulge in 4, 6, or 9 courses over a series of 5 nights from 27th - 31st July at Park Society, plus weekend brunches at Red Oven on Sat 30th July and Park Society on Sun 31st July. Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank, Phone: 07 3364 0837 Email: info@bacchussouthbank.com.au Website: bacchussouthbank.com.au, Head Chef Massimiliano Mascia; Executive Chef Valentino Marcattilii, Email: sandomenico@sandomenico.it Website: www.sandomenico.it —, The Australian Government will lift mutual obligation requirements for job seekers in South Australia from…, It is time for a serious rethink on the way many of us cook and…, “We need more technologists in the room while policies are formulated,” says the MIT senior.…, Indigenous Pre-Accounting Enabling Program coordinator Dr Guzyal Hill, student Corrine Coombes and Northern Territory Treaty…, Scheme supports research that delivers economic, environmental, social or cultural benefits University of Wollongong (UOW)…, Kyoto University’s seemingly random photonic crystals greatly improve laser scanning Kyoto, Japan — Scanning lasers…, /Public Release. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world. The restaurant is now run by Valentino’s nephew Chef Massimiliano Mascia, who shares the same passion and respect for his ingredients. has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! One of his key philosophies is to respect to the produce, allowing its natural flavours to shine. Uovo in Raviolo San Domenico ai tartufi bianchi Photo: Supplied. He also began to collaborate, consulting internationally with Monterey Plaza (California), Ristorante Donatello in San Francisco, Restaurant La Main à La Pâte in Paris, the restaurant of the Palm Bay Hotel in Miami and the Conrad Hilton in Hong Kong. In June 1988 the Ristorante San Domenico opened in New York at 240 Central Park South, with Valentino Executive Chef. Marcattilii will be joined in the kitchen by Bacchus head chef and former protégé Massimo Speroni, realising a long-held dream for the student to cook with his mentor once more. The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. Chef Marcattilii was the first in Italy to introduce the idea of “home cooking” in restaurants. Airport Transfers can be arranged by the hotel’s concierge team with the hotel’s limousine service partner. The material in this public release comes from the originating organization and may be of a point-in-time nature, edited for clarity, style and length. Show Map. Hosted by SO Sofitel Bangkok. Appeal after men impersonate police officers and steal car – Cambridge Park, Largest number of highly cited researchers in Singapore comes from NTU Singapore for third successive year, UK PM outlines his Ten Point Plan for a Green Industrial Revolution for 250,000 jobs, Prime Minister’s article in Financial Times, University of Helsinki celebrates 13 researchers among world’s most cited scholars, New research to help understand changing glaciers, seafood safety and 3D printing, New online tool helps doctors and nurses make better decisions for individual patients, St. Jude researchers are among most highly cited scientists in last decade, International team to assess climate risks to African cultural heritage, Supporting South Australians through Covid-19. SOLD OUT Friday September 21 – 8pm arrival – The Valentino Marcattilii & Massimo Speroni 9-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine, JUST ANNOUNCED:  Saturday September 22 – 6pm arrival – The Valentino Marcattilii & Massimo Speroni 9-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine, Cr Ranka Rasic will lead the municipality for the next 12 months after being elected…, Cr Danny Goss has been elected Mayor, and Cr Michael Leaney elected as Deputy Mayor…, As per State Government restrictions, all council buildings will be closed for six days from…, The Borough of Queenscliffe is reminding residents and visitors that they could be fined for…, Join us for a special online event with Paul Zappa on fostering respect and celebrating…, Celebrate the selflessness and kindness of our community and nominate an everyday hero for Hobsons…, /Public Release. Chef Marcattilii will host SIX (!) At 16 years of age in 1960, Marcattilii began his career as assistant to Chef Bergese, working beside him at Ristorante San Domenico until his death seven years later. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni – to cook alongside his mentor once again. The standards have never wavered. From the famed Ristorante San Domenico in Imola, northern Italy, Chef Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! Valentino Marcattilii, insieme al nipote Massimiliano Mascia, seguiranno, infatti, passo per passo, le performance culinarie dei volti noti e premieranno il piatto migliore. A Michelin Star is one of the biggest indicators of culinary excellence around the world, pinpointing the best places to eat year in and year out. WHO IS CHEF VALENTINO MARCATTILII: A legend in the food world, a true food icon in a world often mad with insta-worthy moments and fleeting flavours, Chef Valentino Marcattilii’s life is one dedicated to food and family. He stood beside Bergese in the kitchen until his death seven years later when he undertook a series of apprenticeships in some of the most renowned restaurants in France – Auberge de l’Ile, Troisgros, Madame Point & Vergé. Ristorante San Domenico o pened in Imola on March 7, 1970. Travel back to the Italian Classical Time with 2-Michelin-Star Chef ‘Valentino Marcattilii’ in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power from 22 … Special Announcement: 2-Michelin-starred Chef Valentino Marcattilii at Bacchus Brisbane. Holding two stars for 40 years is nearly unheard of, which is why chef Valentino Marcattilii is a big deal in his home country of Italy. SO Sofitel Bangkok. Trained in some of the finest restaurants in Italy and France, he has become one of Italy’s great chefs, earning a reputation for his simple yet sophisticated “home cooking”. clock. SOLD OUT Tuesday September 18 – VIP LAUNCH DINNER – A Night with Valentino Marcattilii, 5-course Degustation (evening only) with Ruinart “R” de Ruinart NV, Oysters, Caviar & meet Valentino Marcattilii on arrival in Bacchus Bar – $289 per person with paired wines. Ristorante San Domenico achieved its first Michelin Star in 1975, followed by its second in 1977. Bookings are now open for this limited Valentino Marcattilii Series, which will run from Tuesday September 18 through to Friday September 21, 2018. While it sounds simple, the dish is highly complex. Today, the kitchen is run by Valentino’s grandson, Chef Massimiliano Mascia, however, his grandfather is still found in the kitchen, unless of course, he is travelling the world sharing his love of food; right now, he’s in Brisbane, Australia! It’s a cooking style he no doubt learned from his master, the late, great Nino Bergese – chef to royalty and aristocracy including Umberto II, the last king of Italy. Chef Valentino Marcattilii of Ristorante San Domenico in Imola, near Bologna in northern Italy, has achieved such a feat and will be bringing his considerable gastronomic talent to Brisbane for a special one-time-only degustation residency at Bacchus this September. pened in Imola on March 7, 1970. View in full. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. With just five sittings, the upcoming Bacchus residency will be a chance for Brisbane diners to experience a taste of Ristorante San Domenico’s two-Michelin starred haute cuisine, not to mention experience the infectious enthusiasm and charm of Chef Marcattilii himself. Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. *Subject to availability. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni –Â. The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. From the famed Ristorante San Domenico in Imola, northern Italy, Chef Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having previously worked under Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. The standards have never wavered. pin. After a series of apprenticeships at some of the top restaurants in France, he returned to assume direction and co-ownership of the Ristorante San Domenico kitchens – and he never looked back. 2 Michelin-starred Chef Valentino Marcattilii at SO - Gourmet-lovers, are you up for a delectable week with two Michelin-starred chef-owner Valentino Marcattilii from Ristorante San Domenico, Italy? View in full. Chef Speroni has already added his take on this dish to the Bacchus menu, allowing diners the opportunity to sample a taste of what’s to come this September. The Valentino Marcattilii Series @ Bacchus Restaurant, Brisbane. Standards have not wavered since. All trademarks and rights are owned by their respective owners. Internationally acclaimed 2-Michelin-starred Chef Valentino Marcattilii from the famed Ristorante San Domenico in Imola, northern Italy, will take up residence at Bacchus Brisbane. pened in Imola on March 7, 1970. We don't put up a paywall – we believe in free access to information of public interest. ), in a King Suite with private balcony and be welcomed with a hand-crafted gift by Chef Valentino Marcattilii himself. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. Breakfast in Bacchus and late check out is included. Michelin reviewers have long praised Marcattilii’s culinary talent and personality, describing his creations as “inspired and refined”, an innovative fusion of French and Italian style. The standards have never wavered. Earning one Michelin Star is no mean feat, let alone two. Bacchus offers a range of dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert, with a taste of Chef Speroni’s home in Italy never far from the menu. Is it time for Australians to stop cooking with gas? Interested. SOLD OUT Friday September 21 – 5pm arrival – The Valentino Marcattilii 5-course Degustation with a finale drink at Soleil Pool Bar – $179 per person or $269 with paired wines. The standards have never wavered. Jul 27, 2016 at 6:00 PM – Jul 31, 2016 at 10:30 PM UTC+07. SOLD OUT Thursday September 20 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines.

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