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From Bergamo, Chef Francesco Gotti is an expert of local culinary arts, typical products and from the territory of our country.

Over the years it has developed an excellent ability to interpret regional cuisines according to the new trends and contaminations between gastronomic cultures of the various territories.

Since 16 years, he is Executive Chef at the restaurant Bobadilla Feeling Club, in Dalmine.

In CAST Alimenti he is a reference teacher for Specialization courses for professionals, in which the predominant theme are the Italian regional kitchens, and teacher for the High Training cook.

He is member of the Italian National Chef Team since 2008, where he held the role of Head of Courses and Training and for the four-year period 2020/2024 has recently been nominated as Chief Technical Operative.

Over the years he collaborated for the realization of events in the area of Italian selections to the international competition Bocuse d’Or.

He collaborates with national agencies in the food sector, dealing with research and study of innovative techniques. An example, in 2015, for a famous Italian pasta factory, he creates and sign a line of stuffed pasta for sale in the GDO throughout the country.

He worked in different awarded restaurants, Italian and international hotels, including “Principe di Savoia” in Milan, “Four Season” in Milan, “Hotel Cristallo Palace” in Bercamo, the “Tone di Curno”, the restaurant “Le Streghe” in New York, Restaurant “Casa di Pasta” in Atene, “Bollicini” of Chester.

From Bergamo, Chef Francesco Gotti is an expert of local culinary arts, typical products and from the territory of our country.

Over the years it has developed an excellent ability to interpret regional cuisines according to the new trends and contaminations between gastronomic cultures of the various territories.

Since 16 years, he is Executive Chef at the restaurant Bobadilla Feeling Club, in Dalmine.

In CAST Alimenti he is a reference teacher for Specialization courses for professionals, in which the predominant theme are the Italian regional kitchens, and teacher for the High Training cook.

He is member of the Italian National Chef Team since 2008, where he held the role of Head of Courses and Training and for the four-year period 2020/2024 has recently been nominated as Chief Technical Operative.

Over the years he collaborated for the realization of events in the area of Italian selections to the international competition Bocuse d’Or.

He collaborates with national agencies in the food sector, dealing with research and study of innovative techniques. An example, in 2015, for a famous Italian pasta factory, he creates and sign a line of stuffed pasta for sale in the GDO throughout the country.

He worked in different awarded restaurants, Italian and international hotels, including “Principe di Savoia” in Milan, “Four Season” in Milan, “Hotel Cristallo Palace” in Bercamo, the “Tone di Curno”, the restaurant “Le Streghe” in New York, Restaurant “Casa di Pasta” in Atene, “Bollicini” of Chester.

From Bergamo, Chef Francesco Gotti is an expert of local culinary arts, typical products and from the territory of our country.

Over the years it has developed an excellent ability to interpret regional cuisines according to the new trends and contaminations between gastronomic cultures of the various territories.

Since 16 years, he is Executive Chef at the restaurant Bobadilla Feeling Club, in Dalmine.

In CAST Alimenti he is a reference teacher for Specialization courses for professionals, in which the predominant theme are the Italian regional kitchens, and teacher for the High Training cook.

He is member of the Italian National Chef Team since 2008, where he held the role of Head of Courses and Training and for the four-year period 2020/2024 has recently been nominated as Chief Technical Operative.

Over the years he collaborated for the realization of events in the area of Italian selections to the international competition Bocuse d’Or.

He collaborates with national agencies in the food sector, dealing with research and study of innovative techniques. An example, in 2015, for a famous Italian pasta factory, he creates and sign a line of stuffed pasta for sale in the GDO throughout the country.

He worked in different awarded restaurants, Italian and international hotels, including “Principe di Savoia” in Milan, “Four Season” in Milan, “Hotel Cristallo Palace” in Bercamo, the “Tone di Curno”, the restaurant “Le Streghe” in New York, Restaurant “Casa di Pasta” in Atene, “Bollicini” of Chester.