My name is Nicolas Spoglianti.

I am a Kitchen Chef and Food And Beverage Manager.

 

My passion for cooking begins at an early age at just 4 years old.

Thanks to the person who approached me and made this world meet first, Nonna Lucia .

I started rolling out the first egg pasta, as she herself was a sfoglina, and then I started making Tortellini, Cappelletti, Lasagne al forno up to Bread.

 

At the age of 14, after a short journey in the Imola School of Accounting, I decided to follow my path, which I always knew was the right one, by enrolling in the Hotel Management School of Riolo Terme.

 

 

I have never been a boy devoted to general teaching subjects, as my main interest was the subjects of address and the Philosophical - Creative subjects , in which I enclosed myself to try to express my whole self.

As far as cooking is concerned, I have always had a strong attachment to the theoretical part, as cooking, before applying it, needs study and constant research for evolution.

 

At the age of 16 I played   my first school training internship, at " La Locanda di Bagnara " by the Chef who most helped me to build my way into the world of cooking "Mirko Rocca" Patron of the Bagnara inn and former Executive chef of very important companies in the supply chain Hoteliera First in London and then in Capri.

 

Later I worked for high-level restaurants within the starred addresses, one of the most important " La Locanda Liuzzi " with chef Raffaele Liuzzi.

 

Having reached the 4th grade I start working in the afternoon and evening after school hours, for "Mirko Rocca" at the "Locanda di Bagnara".

In order to increase my knowledge and experience in the workplace.

Here I get my personal uniform, signed "La Locanda di Bagnara", as recognition at the end of school .

 

After the high school "Pellegrino Artusi di Riolo Terme" I promptly go first to the Adriatic coast to increase my knowledge on fish processing techniques.

 

Subsequently at the age of 19 I leave for abroad, destination, Ireland where I stay for 1 year, to learn and make my " English " language in order to discover the culture and cooking techniques of the " Irish " people.

 

At the age of 20 I went to France, to the city of " Agen " in " New Aquitaine " at the court of "Michel Dussau" one of the most illustrious mentors of modern French cuisine, not just Sous Chef of the illustrious Chef of the stars " Alain ducasse ".

 

Here I learn the arts of French cuisine directly from Chef Dussau and Sous Chef Toupet Cyrille, who transmit me the weapons for my success in this complex world, such as: Knowledge, techniques and love for the raw material.

Always supporters of Kilometro Zero and natural products.

 

Here I start my climb, in just 3 months I become Match Chef and after 1 year I get the official invitation to participate in the " MAF " great " French " cooking competition for young Chefs under 26 years.

Which I will conclude 3 months later with the victory in the Provincial, Regional in "New Aquitaine" and in the National in "Paris" where there were 2500 Young Chefs participating from all the largest " French " Star Restaurants.

 

At the award ceremony in the " Senate " I get the French tricolor collar which officially certifies the title of "Chef de Cuisine" as well as the only way to obtain that prestigious title which many Chefs pursue and aspire to during the course of their career.

 

By winning the "Maf " I get access to two very important houses:

 

The " Le Louis IV " 5 Star Hotel and 3 Michelin Star for the restaurant.

 

The "Le Parc" restaurant by Frank Putellat , 1 Michelin star.

 

I accept Putellat's proposal , and I move to the restaurant " Le Parc " Where as Sous Chef I will win the second Michelin Star.

 

Here I remain in office for 2 years , gaining notoriety and meeting many important faces of European cuisine, especially French and Spanish.

 

At the age of 24 I decide to change my path, and I accept the proposal of chef Benjamin Toursel , who offers me the opportunity to learn the arts of small pastry from a starred restaurant and to manage the economic department, as well as Planning and budget.

 

Through a Master's degree at the Paris school "Le Ferrandi" I get the title of "Executive business Food and Beverage Manager"

 

From here on I started to work for various important Culinary houses, and to the start-up of many places that aim at a restaurant classified as " Haute Cuisine " " Haute cuisine ".

Taking care of the construction of the first menu of the restaurant and the economic balance up to the presentation of the dishes, and then change from Location to Location.

 

To date I am the first and only Italian Chef to have won the "French" National Competition for Best Chef of France (2018).