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Chef | Giuliano Parmeggiani

Chef for passion, vegetarian by choice.

My way of cooking is instinctual, it comes from the heart, from the “pathos”.
It’s strictly related to childhood memories, to travelling, to culinary traditions revisited with innovative techniques and enhanced by a constant and restless researching.

It’s fundamentally tied to local country products grown with organic, biodynamic and synerigical methods.

I deeply love animals, all of them, I could not even imagine to cook one of them.
It’s all about my sense of justice, it belongs to a form of awareness of how things go in life.

Natural Food

I think cooking should be sustainable, based on seasonal and local products.

It should be nourishing for the body, but also for the soul.

I love thinking that what I do could make people feel good.

MY EDUCATION / PROFESSIONAL DEVELOPMENT

My first education took place primerly in economical and legal fields.
After some experiences in these areas and after a relevant period working in my family viticultural company, I stepped into the professional cooking world.

My education took place in some of the most important national and foreign institutuions:

IAL Serramazzoni (MO)
ALMA Colorno (PR)
CASA ARTUSI Forlimpopoli (FC)
IAL Cesenatico (FC)
Università di Piacenza facoltà di Agraria
JOIA ACADEMY MILANO Raw vegan gourmet food
Training internship in restaurants and hotels in Italy, Switzerland, Austria and Germany.

La mia Formazione

My first education took place primerly in economical and legal fields.
After some experiences in these areas and after a relevant period working in my family viticultural company, I stepped into the professional cooking world.

My education took place in some of the most important national and foreign institutuions:

IAL Serramazzoni (MO)
ALMA Colorno (PR)
CASA ARTUSI Forlimpopoli (FC)
IAL Cesenatico (FC)
Università di Piacenza facoltà di Agraria
JOIA ACADEMY MILANO Cucina vegana crudista
Stage formativi presso ristoranti ed hotels in Italia, Svizzera, Austria e Germania

Dishes

AL TURTLEIN MAT is one of my creations I’m the most proud of. Everything started with a recipe from my maternal grandmother, named Elisa, wich my mother Silvia passed down to me.
We were at the second world war time , in 1942.
One day , Roberto, my maternal grandfather rounded up the whole family, grannies too, and asked the local photographer to come and take a picture.
He said to his wife ,wich he kindly called Lisetta: “We have to do it now!..As long as we are all here! Our older sons could soon be recruited and called to the army.”
It was a big event.. and the family wanted to celebrate it the best they could.
And for Modena people ,as well for Reggio people, the best way to celebrate is to put a big plate of Tortellini on the table.

→ Read More

Dishes

AL TURTLEIN MAT is one of my creations I’m the most proud of. Everything started with a recipe from my maternal grandmother, named Elisa, wich my mother Silvia passed down to me.
We were at the second world war time , in 1942.
One day , Roberto, my maternal grandfather rounded up the whole family, grannies too, and asked the local photographer to come and take a picture.
He said to his wife ,wich he kindly called Lisetta: “We have to do it now!..As long as we are all here! Our older sons could soon be recruited and called to the army.”
It was a big event.. and the family wanted to celebrate it the best they could.
And for Modena people ,as well for Reggio people, the best way to celebrate is to put a big plate of Tortellini on the table.

→ Read More

Ristorante Julienne, Modena

info@giulianoparmeggiani.com

Giuliano Parmeggiani

Executive Chef

The way i conceive the art of cooking can be expressed in one word: RESPECT / REGARD
Respect for the raw materials
Respect for the environment
Respect for life and sense of justice
Respect for human beings
The ultimate goal of my researching and of all my efforts is a complete multi-sensorial fulfillment and a physical and mental wellbeing.

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