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. pened in Imola on March 7, 1970. 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. 2 Michelin-Starred Italian Chef at Wine Pub Pullman Bangkok King Power, from 22-25 February 2017. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni âÂ. 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Earning one Michelin Star is no mean feat, let alone two. A true legend in the culinary world, Chef Marcattilii has dedicated his life to food and family. 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. One of his key philosophies is to respect to the produce, allowing its natural flavours to shine. 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”. Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. 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. 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 … Jul 27, 2016 at 6:00 PM – Jul 31, 2016 at 10:30 PM UTC+07. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world. View in full. has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! The standards have never wavered. The standards have never wavered. 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. 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. 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. 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’. From $374. 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. We don't put up a paywall â we believe in free access to information of public interest. 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. The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. We don't put up a paywall – we believe in free access to information of public interest. SOLD OUT Thursday September 20 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines. Breakfast in Bacchus and late check out is included. 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. 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. 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? 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. 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. Valentino Marcattilii, insieme al nipote Massimiliano Mascia, seguiranno, infatti, passo per passo, le performance culinarie dei volti noti e premieranno il piatto migliore. Ristorante San Domenico opened in Imola on March 7, 1970. Branzino dell’Adriatico in salsa di veraci e olive nere con polenta Photo: Supplied. Interested. Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. 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 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. 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. Show Map. More than a year ago. 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