CHEF PATRICIO MASSIMINO – LE BISTROT FRANCAIS

LATIN ROOTS

Chef Patricio Massimino is an exceptional Argentine chef with Italian origins, possessing international culinary education and experience. He currently serves as the head chef at the prestigious Relais & Chateaux Le Bistrot Français restaurant in Bucharest.

His passion for food was ignited during childhood as he observed his Nonna cooking for the family. In his early years, he took on the responsibility of preparing meals for his family, doing so with pleasure. Since then, it became clear to him that he wanted to pursue a career as a chef.

INTERNATIONAL TRAINING

After completing high school, Chef Patricio Massimino knew he wanted to pursue a career in gastronomy. He started from the bottom, washing dishes in a restaurant kitchen, and later worked at Michelin-starred restaurants to experience the real and comprehensive work of a chef.

Eager to learn and refine his skills, he went to Paris to attend the famous Le Cordon Bleu School of Culinary Arts and Hotel Management, which has a history of over 125 years and has trained renowned chefs such as Julia Child, Eric and Bruce Bromberg, Mary Berry, Vicky Lau, Pooja Dhingra, Gastón Acurio, and many other successful graduates and professional chefs worldwide.

Training as a chef at one of the most prestigious culinary schools in the world provided Chef Patricio Massimino with opportunities beyond imagination. From there, he returned to Spain to work at a 2-Michelin-starred restaurant, then ventured to the Caribbean, where he worked in boutique hotels for 7 years. Since 2020, he has been in Romania, contributing his expertise to Le Bistrot Français.

LE BISTROT FRANCAIS

For Chef Patricio Massimino, Le Bistrot Français encompasses everything he desires in a restaurant: not only high-quality products but also a work philosophy focused on respecting the customer and service.

His favorite dish, dating back to his time at the Culinary Arts School, is foie gras, a delicacy that has found its place on the Le Bistrot Français menu in two forms: Pan Seared Foie Gras and Foie Gras Terrine.

NAZZURO WATER

Chef Patricio Massimino discovered Nazƶuro water at Le Bistrot Français and uses it in the preparation of sophisticated dishes. The quality and purity of Nazƶuro water enhance the natural aroma of the ingredients used in his recipes. He believes that water should be as good as the ingredients and as fitting as the wine accompanying a dish.

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