Italo Bassi

Italo Bassi
Italo Bassi

ITALO BASSI

Italo Bassi was born in Fusignano on 26 July 1969.
Romagnolo doc, after the hotel school in 1988, attended in Riolo Terme (Ravenna) and some seasonal experiences in some hotels on the Riviera, carries out his most important training experience at the famous restaurant “Trigabolo di Argenta” in Ferrara where under the guidance of Chef Igles Corelli, precursor of experimentation in the kitchen and great innovator, he starts to haute cuisine teaching them the use of the most complex equipment and the processing of raw materials.

After a brief but significant experience in Piacenza at the “Osteria del Teatro”, at only 19 years old he crossed the doors of the kitchen of the Enoteca Pinchiorri, which over the years saw him climb all the steps of the hierarchical ladder until he became an icon. From 1992 to 1993 he was sent to Tokyo for the opening of the “Enoteca del Sol Levante” as head of the kitchen.

A role that will see him co-starring in the success that for over 15 years the Enoteca Pinchiorri has had throughout the East, spreading the cuisine and Italian products in the world. A year later he returned to Florence, in early 1993 he was offered the position of first chef of the Enoteca Pinchiorri, recently awarded the 3 Michelin stars.

In the following years, amidst some difficulties but with great commitment and ability, he managed to regain in 2003 the coveted 3rd Michelin star lost a few years earlier, bringing the Enoteca back to the top of the Italian and world cuisine and thus repaying the trust placed in him by the two owners Giorgio Pinchiorri and Annie Feolde. This conquest led him to travel around the world, from New York to Paris, from San Francisco to Los Angeles, Stockholm, Vienna, Bangkok, Singapore, Hong Kong, Rio de Janeiro, the United Arab Emirates and Australia, promoting Italian cuisine at the Enoteca Pinchiorri in Florence.

He will work side by side with the best chefs in the world, managing to be appreciated for his outstanding professional and human skills. In February 2013 he opened the restaurant “ConFusion Verona” and then in 2015 to devote himself completely to the project, after almost 27 years he left the position of Executive Chef of the Enoteca Pinchiorri. A project that expands in 2016 with the opening and management of the ConFusion restaurant in Porto Cervo. Since 2017 he has also been Alfa Romeo’s official chef on starry streets.

1992

In 1992, he was sent to Tokyo as executive chef to start up the new Giorgio Pinchiorri ’s restaurant in Japan-the first Italian high level restaurant in Asia.

1993

Italo Bassi takes the lead in the kitchen of the Enoteca Pinchiorri, at less than 24 years he is the youngest Chef in the world to guide the kitchen of a 3 Michelin Star restaurant.

1996

He is awarded for his work by the Italian Academy of Cuisine.

2003

In 2003 he managed to regain the coveted third Michelin Star lost a few years earlier, bringing the Enoteca Pinchiorri back to the top of Italian and world cuisine and thus rewarding the trust placed in him by the two owners Giorgio Pinchiorri and Annie Feolde.

2015

In 2015 Italo Bassi leaves Enoteca Pinchiorri to launch a new great cuisine project.

2016

In 2016 he opened the Italo Bassi Confusion Restaurant in Porto Cervo, expanding the project started in Verona.

2017

He is awarded for the first time by the city of Asti with the Golden truffle award.

2018

In Nuoro, he received the Gold B’NU Prize for his cuisine.

2018

In Moscow, he is awarded as Peace Ambassador by the UN for its charity activity for children in Armenia and Russia.

2019

In 2019 the Confusion Restaurant became the first restaurant on the Costa Smeralda to be awarded a Michelin Star.

2020

The coveted recognition of the Michelin Star has been confirmed at the Confusion Restaurant also for 2020.

2021

Thanks to the Chef’s passion and hard work, the Michelin Star is reconfirmed at Confusion Restaurant for the third consecutive year.

2022

For the fourth year in a row, thanks to the hard work of the Chef and his brigade, the Michelin Star has been reconfirmed.

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