MILAN: An incredible line up of chefs will cook at Incredible VIVA, a series on dinners that are being held at VIVA Viviana Varese, a one Michelin star restaurant that is housed in Eataly, Milan.
The chefs ranging from Tim Butler to Pia Leon, Adeline Grattard and Mauro Colagreco will be coking as guests of Viviana Varese in the coming months.
The Italian chef teamed up with Anna Morelli, a friend and publisher of one of Italian food magazine Cook Inc to bring guests to cook at the Milan restaurant.
“I wanted to create an event that was different from a four hands dinner. What we will do is let the chefs create a whole menu for the evening and my team and I will be at their disposal. When Adeline Grattard will come to cook, it will be her menu and we will help her in terms of staff and in buying ingredients. Think of the restaurant as VIVA Adeline Grattard or VIVA Mauro Colagreco for that evening,” Viviana Varese told Food and Wine Gazette.
The first chef to cook at Incredible VIVA is Tim Butler. He will cook in Milan on 27 October. This will be followed by Adeline Grattard on 24 November, Inaki Aizpitarte on 26 January and Amanda Cohen on 23 February.
The other four chefs to cook at VIVA are Pia Leon, Leonor Espinosa, Mauro Colagreco and Mitsuharu Tsumura. The dates for these four dinners is still to be determined.
“Four hands dinners sometimes tend to be too much about the ego of the chef which is not what I want to do. What we want is for the staff and myself to learn from the experience of the chefs that will visit the restaurant. We will however prepare the dessert because from experience when there are such events, the dessert is the most complicated dish to make because of the processes involved. It will however be inspired by their cuisine and will be like a tribute to our guests,” Viviana said.
The wine selection will be in the hands of Italian sommelier Giuseppe Vaccarim winner of the Best Sommelier in the World ASI competition and chairman of ASPI, the Italian Professional Sommelier Association. He will be selecting the wines on the basis of indications from the visiting chefs so he will match the style of wines to their preferences from natural or biodynamic wines to the number of wines they would like to serve during the dinners.