Every Wednesday evening starting May 3, Roberto’s, the Italian restaurant of Athénée Palace Hilton hotel, is hosting weekly cooking masterclasses by Chefs Marco Magri and Franz Conde, under the concept Il Tavolo dello Chef.
The masterclasses include a welcome drink and a few moments to get acquainted with the Chefs, the restaurant sommelier and with the other class participants, multiple wine tastings, and the preparation of an antipasti and a main dish (pasta or risotto), followed by a “tutti a tavola” dinner.
The Chef’s Table is a unique opportunity to enjoy an exclusive dinner being cooked in front of you while Roberto’s Italian Chef Marco Magri and Executive Chef Franz Conde share their secrets of the authentic pura cucina italiana. Both Chefs worked with the legendary Aimo Moroni, from the revered 2*Michelin “Il Luogo de Aimo e Nadia” in Milan, and have created the menus and style for both Roberto’s Bucharest and Roberto’s Amsterdam.
Sharing the passion for food and preserving the culinary heritage and traditional dishes of Italian cuisine is very much part of Roberto’s philosophy. Consequently, Il Tavola dello Chef aims to spread the rich food and wine culinary traditions of Italy through a variety of dishes and recipes, and to offer guests a unique way to experience the traditional Italian cucina. “Italian cooking is simple, it is not an elevated cuisine – its flavour is due to fresh and natural ingredients and this simplicity makes it so delicious” says Roberto’s Chef Marco Magri.
Every Wednesday, Roberto’s becomes the perfect space for cooking classes
Il Tavolo dello Chef takes place every Wednesday from 06.00pm to 09.30pm from May to June, in Roberto’s restaurant, which becomes a place of culinary exchange and development, as guests have the opportunity to experience the restaurant and its superb cuisine, and to enjoy lively conversations with our two Chefs, on subjects going from ingredients and cooking techniques, to the art of creating five-star cuisine.
Chef Franz Conde is the Executive Chef of Athénée Palace Hilton since 2016, after working for nine years at Hilton Amsterdam, where he developed and launched the menu and concept of Roberto’s Amsterdam and the cookbook Roberto’s Pura Cucina Italiana. Previously, Chef Conde was Executive Sous Chef at Ciragan Palace Kempisnski Istanbul, constantly named one of the best hotels in Europe and the world, Executive Chef at Gaucho Restaurant Group (UK) and Head Chef of Aragua Restaurant in Dartmouth (UK). His professional development is due to great names in the gastronomy industry, such as Patrick Dwyer and Armando Scannone, with whom he had the pleasure of working.
Chef Marco Magri is the Italian Chef of Roberto’s restaurant at Athénée Palace Hilton, working with the local team since 2013. Chef Magri began his culinary career in Milan, then in luxury restaurants across Italy and other countries such as France, Japan or the Maldives. Amongst his most recent positions were the Executive Chef title at the Ramada Plaza Hotel in Milan and also the Executive Chef position at the Convivium hotel and banqueting group in Italy. Now Marco leads the kitchen of Roberto’s restaurant of Athénée Palace Hilton, where he offers guests an exquisite culinary experience.
A cooking class rates 250 RON per person and bookings can be done until the day of the cooking class, according to availability, by calling +40 731 305 777 or emailing firstname.lastname@example.org.
For more information access: http://www.robertos.ro/en/il-tavolo-dello-chef-cooking-masterclass/.