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OUR CHEFS

The art of cooking interpreted in Giorgio Armani style. Discover our cuisine as the chefs from Armani restaurants in Milan, New York City, Paris and Tokyo share their food philosophy through some memories and signature recipes.

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CHEF MASSIMO TRINGALI

ARMANI RISTORANTE PARIS - 1 MICHELIN STAR

“I want my customers to go on a journey through Italy's culinary traditions. If I could pick a dish that represents me the most, it would be this one that features some of my favorite Italian products such as pasta from Gragnano, Mazara red prawns, Italian caviar and extra-​virgin olive oil from Puglia.”

Dish: Spaghetti from Gragnano with Mazara red prawns, garlic, olive oil, chili and caviar

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CHEF ANTONIO D'ANGELO

NOBU MILANO

“I'm a chef from Naples who fell madly in love with Japanese cuisine. I was used to seeing cuisine through the eyes of Italian food culture, but when I first discovered Japan's culinary traditions and preparation techniques, everything changed. I was impressed by their elegant simplicity, precision and attention to detail. I suddenly chose to combine all these elements with my values and heritage, making them fundamentals in my cooking style. Now I marry Italian ingredients with Japanese know-how and viceversa."

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CHEF MICHELE BROGIONI

ARMANI RISTORANTE NEW YORK CITY

“This dish reminds me of my family. My mother and grandmother use to make filled pasta such ravioli, tortelli, and agnolotti for any important event or festivity utilizing fresh ingredients from their backyards. My father, a chef, was the creative type and during spring and summer time he used to make filling with fresh cheeses from the local shepherds . He's still my biggest point of inspiration.”

Dish: Tortelli filled with buffalo milk robiola, fresh green pea puree, and black seasonal truffle

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CHEF FERDINANDO PALOMBA

EMPORIO ARMANI RISTORANTE MILANO

“The salty beach air with the intense taste of fresh vegetables and vibrant colors are essential memories for me. Throughout the years, they mixed with techniques and ingredients from all around Italy and foreign countries. This is how I came up with my Mediterranean cooking style - an easy and exciting, flavor-rich cuisine that is evolving day by day."

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CHEF CARMINE AMARANTE

ARMANI RISTORANTE TOKYO

“The inspiration for this dish came from one of the most loved Neapolitan recipes: the traditional Genovese-style pasta. It brings back memories from my childhood, when my mother used to make it for the whole family every Sunday.”

Dish: Genovese-style tortelli filled with wagyu beef, served with black truffle and caramelized-onion sauce

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