Young talented Chef born in Puglia, Chef Damiano Bassano worked in several restaurants around the world. He starts his career in Paris and Strasbourg, then he moved to Usa and Spain, where he works in the Ferran Adrià three Michelin Stars Restaurant in Catalunya.
His cuisine is a lab: “Experiments give you the possibility to create new combinations”, says Chef Bassano.
Traditional italian flavours combined with unique touches are the distinguished elements of his cuisine.
His talent lies in transforming the most humble products into a truly delectable plates such as “Marsala wine scented Tuna medallions” and “Carnaroli Risotto with Prawns, Burrata Mozzarella and Almonds”.