Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. View in full. A Michelin Star is one of the greatest honours a restaurant can receive; it’s a recognition not only of quality but an ability to push the boundaries of the culinary world. Special Announcement: 2-Michelin-starred Chef Valentino Marcattilii at Bacchus Brisbane. And it represents the once-in-a-lifetime opportunity for Australian diners to experience the master Italian flavour-maker at work. 2 Michelin-starred Chef Valentino Marcattilii at SO - Gourmet-lovers, are you up for a delectable week with two Michelin-starred chef-owner Valentino Marcattilii from Ristorante San Domenico, Italy? 2-Michelin-Starred Chef Valentino Marcattilii of San Domenico has been invited as the guest chef at Wine Pub by Pullman Bangkok King Power from 22 to 25 February 2017. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. Branzino dell’Adriatico in salsa di veraci e olive nere con polenta Photo: Supplied. From the opening VIP five-course degustation featuring champagne, oysters and caviar through to a delectable eight-course degustation experience, this is an experience all of Brisbane will be talking about. Chef Marcattilii was the first in Italy to introduce the idea of “home cooking” in restaurants. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. The standards have never wavered. Created in 1974, it’s a dish that sounds simple, yet requires a lot of preparation, skill, and high-quality produce. Breakfast in Bacchus and late check out is included. In July Brian Miller, critic of the New York Times, gave the restaurant 3 Michelin stars: an award that he had never before given to an Italian restaurant.  The same year Esquire Magazine defined Ristorante San Domenico “the best of the Year” in the USA. A standout dish will be Marcattilii’s signature Uovo-in-Raviolo, a singular ravioli with a runny egg yolk inside, which has been called one of the ‘dishes to try before you die’. SOLD OUT Friday September 21 – 8pm arrival – The Valentino Marcattilii & Massimo Speroni 9-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine, JUST ANNOUNCED:  Saturday September 22 – 6pm arrival – The Valentino Marcattilii & Massimo Speroni 9-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine, Cr Ranka Rasic will lead the municipality for the next 12 months after being elected…, Cr Danny Goss has been elected Mayor, and Cr Michael Leaney elected as Deputy Mayor…, As per State Government restrictions, all council buildings will be closed for six days from…, The Borough of Queenscliffe is reminding residents and visitors that they could be fined for…, Join us for a special online event with Paul Zappa on fostering respect and celebrating…, Celebrate the selflessness and kindness of our community and nominate an everyday hero for Hobsons…, /Public Release. A standout dish at Ristorante San Domenico (and touted as one of the dishes to “try before you die”) is the Uovo-in-Raviolo – a singular ravioli with an egg inside. While it sounds simple, the dish is highly complex. Today, the kitchen is run by Valentino’s grandson, Chef Massimiliano Mascia, however, his grandfather is still found in the kitchen, unless of course, he is travelling the world sharing his love of food; right now, he’s in Brisbane, Australia! For more information, visit bacchussouthbank.com.au, Two Michelin-Starred Italian Chef Comes To Brisbane. From the famed Ristorante San Domenico in Imola, northern Italy, Chef Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! Bookings are now open for this limited Valentino Marcattilii Series, which will run from Tuesday September 18 through to Friday September 21, 2018. has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! View in full. When he returned he assumed the direction and co-ownership of the Ristorante San Domenico kitchens. Ristorante San Domenico opened in Imola on March 7, 1970. The Valentino Marcattilii Series @ Bacchus Restaurant, Brisbane. He will preside over the kitchen of Wine Pub and lead foodies, gourmets and taste-seekers in town to indulge in an exclusive dinner for classical Italian cuisine. All trademarks and rights are owned by their respective owners. pened in Imola on March 7, 1970. 2 North Sathorn Road, Bangrak, Bangkok, Thailand 10500. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world. The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. From the famed Ristorante San Domenico in Imola, northern Italy, Chef Marcattilii has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt amongst others, and now, he will cook for Brisbane! Michelin reviewers have long praised Marcattilii’s culinary talent and personality, describing his creations as “inspired and refined”, an innovative fusion of French and Italian style. Internationally acclaimed 2-Michelin-starred Chef Valentino Marcattilii from the famed Ristorante San Domenico in Imola, northern Italy, will take up residence at Bacchus Brisbane. So, to achieve not one but two of these prized awards is not just impressive, it’s something to be celebrated. After a series of apprenticeships at some of the top restaurants in France, he returned to assume direction and co-ownership of the Ristorante San Domenico kitchens – and he never looked back. A Michelin Star is one of the biggest indicators of culinary excellence around the world, pinpointing the best places to eat year in and year out. ), in a King Suite with private balcony and be welcomed with a hand-crafted gift by Chef Valentino Marcattilii himself. One of his key philosophies is to respect to the produce, allowing its natural flavours to shine. Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank, Phone: 07 3364 0837 Email: info@bacchussouthbank.com.au Website: bacchussouthbank.com.au, Head Chef Massimiliano Mascia; Executive Chef Valentino Marcattilii, Email: sandomenico@sandomenico.it Website: www.sandomenico.it —, The Australian Government will lift mutual obligation requirements for job seekers in South Australia from…, It is time for a serious rethink on the way many of us cook and…, “We need more technologists in the room while policies are formulated,” says the MIT senior.…, Indigenous Pre-Accounting Enabling Program coordinator Dr Guzyal Hill, student Corrine Coombes and Northern Territory Treaty…, Scheme supports research that delivers economic, environmental, social or cultural benefits University of Wollongong (UOW)…, Kyoto University’s seemingly random photonic crystals greatly improve laser scanning Kyoto, Japan — Scanning lasers…, /Public Release. 2 Michelin-Starred Italian Chef at Wine Pub Pullman Bangkok King Power, from 22-25 February 2017. Well, unlike many news organisations, we have no sponsors, no corporate or ideological interests. All trademarks and rights are owned by their respective owners. Chef Speroni has already added his take on this dish to the Bacchus menu, allowing diners the opportunity to sample a taste of what’s to come this September. At 16 years of age in 1960, Marcattilii began his career as assistant to Chef Bergese, working beside him at Ristorante San Domenico until his death seven years later. We don't put up a paywall – we believe in free access to information of public interest. SOLD OUT Thursday September 20 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines. The material in this public release comes from the originating organization and may be of a point-in-time nature, edited for clarity, style and length. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. Standards have not wavered since. clock. Jul 27, 2016 at 6:00 PM – Jul 31, 2016 at 10:30 PM UTC+07. Interested. The material in this public release comes from the originating organization and may be of a point-in-time nature, edited for clarity, style and length. Trained in some of the finest restaurants in Italy and France, he has become one of Italy’s great chefs, earning a reputation for his simple yet sophisticated “home cooking”. SOLD OUT Wednesday September 19 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines. From $374. He stood beside Bergese in the kitchen until his death seven years later when he undertook a series of apprenticeships in some of the most renowned restaurants in France – Auberge de l’Ile, Troisgros, Madame Point & Vergé. Hosted by SO Sofitel Bangkok. Today, the kitchen is run by Valentino’s grandson, ChefÂ,  – VIP LAUNCH DINNER – A Night with ValentinoÂ, JUST ANNOUNCED:  Saturday September 22 – 6pm arrival, VicHealth and UNICEF to boost child wellbeing in Victoria, Biochar from agricultural waste products can adsorb contaminants in wastewater, Making best decision: Math shows diverse thinkers equal better results, Necrotising enterocolitis treatment closer, Missing link in understanding COVID-19 and its mutations, Novel analytic approach enhances nuclear magnetic resonance signal detection, People in developing countries eat less wild game as they migrate from rural to urban areas, Racialized trans and non-binary Canadians report increased harassment, How to feel safe and secure in foster care, UK Government secures 5 million doses of Moderna vaccine, Councillor Ranka Rasic elected new Brimbank Mayor, New Mayor and Deputy Mayor Elected for 2021 term, We are still here for you and will be maintaining essential services, Dogs must be leashed in Borough of Queenscliffe, Nominate now for Hobsons Bay Citizen of Year Awards, Appeal after men impersonate police officers and steal car – Cambridge Park, Largest number of highly cited researchers in Singapore comes from NTU Singapore for third successive year, UK PM outlines his Ten Point Plan for a Green Industrial Revolution for 250,000 jobs, Prime Minister’s article in Financial Times, University of Helsinki celebrates 13 researchers among world’s most cited scholars, New research to help understand changing glaciers, seafood safety and 3D printing, New online tool helps doctors and nurses make better decisions for individual patients, St. Jude researchers are among most highly cited scientists in last decade, International team to assess climate risks to African cultural heritage, List of Highly Cited Researchers 2020 announced, £12.2 million boost for Covid-19 genomic surveillance, Four Lancaster academics among world’s top researchers, Energy drinks can raise stillbirth risk and caffeine guidance confuses mums-to-be, new research warns, Foreign flagged ships detained in UK during October 2020, Three spin-offs make finals of a deep tech startup competition, New McKinnon Secondary College Campus Takes Shape, WHO launches new roadmap on human resource strategies to ensure that all newborns survive and thrive, Six ways to keep cool in a car without air-conditioning, Faster detection of photocatalyst-generated oxygen has big implications for clean energy, Health Services Union applauds bold move towards universal free parking at new Tweed Valley Hospital, New partnership delivers new arts access program, Path forward for historic reform of WA Aboriginal heritage laws, Bioinformatic approaches facilitated new disease gene and genomic content discovery in dogs, Ethiopia Achieved Positive Poverty Reduction but Inequalities Persist. With just five sittings, the upcoming Bacchus residency will be a chance for Brisbane diners to experience a taste of Ristorante San Domenico’s two-Michelin starred haute cuisine, not to mention experience the infectious enthusiasm and charm of Chef Marcattilii himself. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni – to cook alongside his mentor once again. Is it time for Australians to stop cooking with gas? The Valentino Marcattilii Series @ Bacchus Restaurant in Brisbane will be a dining experience unlike any other. ABOUT BACCHUS AND CHEF MASSIMO SPERONI:  Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. A true legend in the culinary world, Chef Marcattilii has dedicated his life to food and family. Uovo in Raviolo San Domenico ai tartufi bianchi Photo: Supplied. Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having previously worked under Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. For a true VIP experience, stay overnight at Rydges South Bank (saves the drive home! Ristorante San Domenico o pened in Imola on March 7, 1970. *Subject to availability. Marcattilii will be joined in the kitchen by Bacchus head chef and former protégé Massimo Speroni, realising a long-held dream for the student to cook with his mentor once more. So, to achieve not one but two of these prized awards is not just impressive, it’s something to be celebrated. Ristorante San Domenico achieved its first Michelin Star in 1975, followed by its second in 1977. Travel back to the Italian Classical Time with 2-Michelin-Star Chef ‘Valentino Marcattilii’ in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power from 22 … pin. Chef Marcattilii will host SIX (!) Earning one Michelin Star is no mean feat, let alone two. The standards have never wavered. More than a year ago. He also began to collaborate, consulting internationally with Monterey Plaza (California), Ristorante Donatello in San Francisco, Restaurant La Main à La Pâte in Paris, the restaurant of the Palm Bay Hotel in Miami and the Conrad Hilton in Hong Kong. In June 1988 the Ristorante San Domenico opened in New York at 240 Central Park South, with Valentino Executive Chef. Show Map. His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni –Â. Chef Valentino Marcattilii of Ristorante San Domenico in Imola, near Bologna in northern Italy, has achieved such a feat and will be bringing his considerable gastronomic talent to Brisbane for a special one-time-only degustation residency at Bacchus this September. Holding two stars for 40 years is nearly unheard of, which is why chef Valentino Marcattilii is a big deal in his home country of Italy. special degustation dining experiences featuring his most beloved dishes at Bacchus, from tomorrow, Tuesday September 18 through to Saturday September 22, inclusive. Chef Marcattilii is available for media interviews, please contact Kath Rose as per below. Ristorante San Domenico opened in Imola on March 7, 1970. Despite its classic nature, the dish remains a very modern dining experience. SOLD OUT Friday September 21 – 5pm arrival – The Valentino Marcattilii 5-course Degustation with a finale drink at Soleil Pool Bar – $179 per person or $269 with paired wines. Airport Transfers can be arranged by the hotel’s concierge team with the hotel’s limousine service partner. The standards have never wavered. BOOKING DETAIL – zach@bacchussouthbank.com.au or phone: 07 3364 0837. Valentino Marcattilii, insieme al nipote Massimiliano Mascia, seguiranno, infatti, passo per passo, le performance culinarie dei volti noti e premieranno il piatto migliore. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. SO Sofitel Bangkok. The restaurant is now run by Valentino’s nephew Chef Massimiliano Mascia, who shares the same passion and respect for his ingredients. Appeal after men impersonate police officers and steal car – Cambridge Park, Largest number of highly cited researchers in Singapore comes from NTU Singapore for third successive year, UK PM outlines his Ten Point Plan for a Green Industrial Revolution for 250,000 jobs, Prime Minister’s article in Financial Times, University of Helsinki celebrates 13 researchers among world’s most cited scholars, New research to help understand changing glaciers, seafood safety and 3D printing, New online tool helps doctors and nurses make better decisions for individual patients, St. Jude researchers are among most highly cited scientists in last decade, International team to assess climate risks to African cultural heritage, Supporting South Australians through Covid-19. pened in Imola on March 7, 1970. 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A Michelin Star is one of the greatest honours a restaurant can receive; it’s a recognition not only of quality but an ability to push the boundaries of the culinary world. The standards have never wavered. Bacchus offers a range of dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert, with a taste of Chef Speroni’s home in Italy never far from the menu. It’s a cooking style he no doubt learned from his master, the late, great Nino Bergese – chef to royalty and aristocracy including Umberto II, the last king of Italy. SOLD OUT Tuesday September 18 – VIP LAUNCH DINNER – A Night with Valentino Marcattilii, 5-course Degustation (evening only) with Ruinart “R” de Ruinart NV, Oysters, Caviar & meet Valentino Marcattilii on arrival in Bacchus Bar – $289 per person with paired wines.