Italo Bassi
Chef
After a brief but significant experience in Piacenza at "l'Osteria del Teatro," at only 19, he entered the doors of the kitchen ''dell'Enoteca Pinchiorri'' , which over the years will see him climb all the rungs of the hierarchical ladder until he becomes an icon.
From 1992 to 1993 he settled in Tokyo for the opening of ‘’'Enoteca del Sol Levante'' as kitchen manager. A role that sees him as a protagonist of success and that for more than 15 years Enoteca Pinchiorri has throughout the East, popularizing Italian cuisine and products in the world.
One year after his return to Italy, in 1993,in Florence, he was offered the position of first chef at Enoteca Pinchiorri, after being awarded a Michelin star. In the years that followed, after some difficulties but with great commitment and skill, he succeeded in 2003 in regaining the coveted third Michelin star he had lost a few years earlier, bringing the Enoteca back to the top of Italian and world cuisine and thus repaying the trust placed in him by the two owners Giorgio Pinchiorri and Annie Feolde. This achievement led him to travel the world, from New York to Paris, from San Francisco to Los Angeles, from Stockholm to Vienna, from Bangkok to Singapore, from Hong Kong to Rio de Janeiro, from the United Arab Emirates to Australia, promoting the Italian cuisine of Florence's Enoteca Pinchiorri.
He works side by side with the world's best chefs, managing to be appreciated for his strong 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 Enoteca Pinchiorri. A project that expands in 2016 with the opening and management Confusion Restaurant Porto Cervo.
In 2016, at Boscolo Academy, he holds the position of Chef Team Leader. The following year, becomes from that moment the Official Chef of the evenings organized by Alfa Romeo. In the same year he receives the Tartufo D'oro award at the Regional Truffle Fair in Asti. In 2018, he awardes the B'NU d'oro for cuisine in Nuoro, Italy, for contributing to the promotion of Sardinia's food and wine culture. In the same year, he becomes a peace ambassador in Moscow for taking part in nonprofit initiatives.
Three years later, in 2021 he began his teaching career at the Mia academy, teaching future chefs about culinary art and culture. In 2022 in Cagliari, he receives the ''Alziator'' cooking award.
