For Michele Brogioni—who first stepped foot in a professional kitchen at the age of 12—becoming a chef was never a question. Soon after, he was named sous chef at Ristorante Dell’Amorosa in Sinalunga, Italy—and later, chef de cuisine at Il Falconiere, a Michelin-starred restaurant in the Tuscan town of Cortona. In 2002, Brogioni left for Moscow, going on to spend the next dozen years or so in the Russian capital. For the past five years Brogioni has sat at the helm of Armani/Ristorante, nestled at the top floor of Armani’s three-story New York flagship. “We are especially proud of our pasta dishes,” Brogioni says, noting that all of the fresh pastas are produced in house.

Source: Forbes July 17, 2021 04:02 UTC