Wylie Dufresne Photo Credit: Travis Huggett
Named “The Jimi Hendrix of Italian chefs” by Mario Batali, Massimo Bottura is celebrated worldwide for honoring Italian food traditions yet boldly advancing the cuisine into the future.
His three-Michelin-star Osteria Francescana is Italy’s most celebrated restaurant, and he recently opened Ristorante Italia in Eataly Istanbul. Join Bottura as he reveals how he creates whimsical dishes such as Tortellini Walking on Broth and Oops! I Dropped the Lemon Tart!. His first cookbook is Never Trust a Skinny Italian Chef.
There will be a book signing following this event.
Can't make it to the event? Leave your questions for our guests below, and they might be used on stage during the Q&A. Keep an eye on 92Y On Demand after the event for any video clips we might share! You might see your question used on stage.
Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995.
Wylie Dufresne trained at the French Culinary Institute in New York and worked at Jo Jo's from 1994 to 1997 before working on the opening of Jean Georges and eventually becoming the sous chef there. In 1998 Dufresne was hired as chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan's Lower East Side. Dufresne opened wd~50 (named for the chef's initials and the street address) in 2003 with Chef Jean-Georges Vongerichten and restaurateur Phil Suarez as his partners. Frank Bruni of The New York Times awarded wd~50 three stars in March of 2008. In 2006, in the Michelin Guide's inaugural American edition, wd~50 received one star, which it has retained in each subsequent year.
Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards, a contributing editor at Travel + Leisure magazine. frequent contributor to Food & Wine and Saveur, and the author of five acclaimed cookbooks. Her latest book, Mastering the Art of Soviet Cooking: a Memoir of Food and Longing (Crown), is just out in paperback.
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.