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! His residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni – to cook alongside his mentor once again. And it represents the once-in-a-lifetime opportunity for Australian diners to experience the master Italian flavour-maker at work.
Chef Marcattilii will host SIX (!) 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.
WHO IS CHEF VALENTINO MARCATTILII: A legend in the food world, a true food icon in a world often mad with insta-worthy moments and fleeting flavours, Chef Valentino Marcattilii’s life is one dedicated to food and family. Born in Mosciamo Sant’Angelo in 1954, he moved to Imola in 1960. At 16, he started work at Ristorante San Domenico, as the assistant to one of the great Italian chefs, Nino Bergese. 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. 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. 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.
Chef Marcattilii was the first in Italy to introduce the idea of “home cooking” in restaurants. 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. 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 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!
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 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. 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, Brisbane
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.
SOLD OUT Wednesday September 19 - The Valentino Marcattilii 5-course Degustation (evening only) - $169 per person or $259 with paired wines.
SOLD OUT Thursday September 20 - The Valentino Marcattilii 5-course Degustation (evening only) - $169 per person or $259 with paired wines.
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.
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
