MARCHESI 1824 AND CARE'S

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With the project “CARE’s, The Ethical Chef Days” Marchesi 1824 and Restaurant Torre of Fondazione Prada promote the initiatives “CARE’s Social Responsibility Award” and “CARE’s Chef Under 30” respectively. CARE’s was created by starred chef Norbert Niederkofler and Paolo Ferretti to promote ethical cuisine and the safeguarding of the land and environmental preservation.

CARE’s Social Responsibility Award

Marchesi 1824 has fostered “CARE’s Social Responsibility Award” since 2016. This is aimed at rewarding the efforts of professionals who have distinguished themselves in safeguarding ethical culinary culture, by means of innovative practices that favour ecological and social sustainability, and the promotion of the local territory and biodiversity.

2024

On the occasion of the 2024 edition of CARE's - The ethical Chef Days, Marchesi 1824 renewed its support by assigning the CARE's Social Responsibility Award to “PORTA PAZIENZA - Primisecondi e altri”, a social project in which the catering activity it turns into an opportunity to give life to a model of critical, ethical and conscious consumption.
The history of the Cooperative began with the opening of a pizzeria in Bologna, La Fattoria di Masaniello, in the spaces of the Circolo La Fattoria in the Pilastro district. In June 2020 it changed its name to "PORTA PAZIENZA - First seconds and last" pursuing the goal of creating an open, inclusive and supportive society.

2022

This year, the CARE’s – The Ethical Chef Day project, supported by Marchesi 1824, takes on a new shape with “CARE’s on Tour”, an itinerant trip through Italy to discover in deep how gastronomy can be sustainable. During the first stop in Venice (14-16 October 2022) Marchesi 1824, after a meticulous research, gave the Social Responsibility Awards to Hamed Ahmadi. In 2012, Ahmadi opened the Orient Experience restaurant in Venice, with the aim of providing work and a perspective on life for migrants and political refugees who have arrived in Italy, while at the same time making their gastronomic culture known.

2020

For the fifth edition, “CARE’s EXPLORE – The nature around you”, Chef Norbert Niederkofler and Paolo Ferretti hosted, over 300 guests, including international chefs, journalists, bloggers, and influencers at Plan de Corones, in the AlpiNN-Food Space & Restaurant virtually. The goal was to explore the different ways in which the environment, the territory, and people are now safeguarded.

2019

“La Lanterna di Diogene”, a social cooperative based in Solara di Bomporto in the province of Modena, arose from the desire to give people who have grown up with difficult medical conditions the dream of a fulfilling job.

2018

“Contrada Bricconi” in Valzurio, near Bergamo, arose from the wish of Giacomo Perletti and Matteo Trapletti to revive the farming and hospitality of a location with ancient traditions, including the restoration of the original sixteenth-century buildings.

2017

The “Azienda Agricola Brandimarte” in Castelluccio di Norcia, renowned for using techniques that respect nature and its cycles in the cultivation of lentils and spelt.

2017

Francesca Lurlaro, a graduate student at the European University Institute of Florence,was awarded a scholarship for the innovative approach with which she introduced the concept of ethics in food in her academic research.

2016

Harald Gasser, a farmer from the Alto-Adige at the “Aspinger” alpine “maso” or farm and keeper of over 400 species of “rare herbs.”

CARES' CHEF UNDER 30

“CARE’s Chef Under 30” is a project conceived in collaboration with Ristorante Torre and “CARE’s, The Ethical Chef Days.” Its aim is to promote the principles of sustainable cuisine by inviting talented chefs under the age of thirty from around the world to create an exclusive menu inspired by the culinary identity of their native country.

Discover more at Fondazioneprada.org

2022

Ramzan Kurt
Ramzan Kurt, Chef del ristorante "Under", Lindesnes (Norvegia)
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Ramzan Kurt

Ramazan Kurt Ramazan Kurt (Turkey, 1996) graduated in Gastronomy and Culinary Arts from Beykent University in Istanbul. From 2016 to 2021, he worked as Sous Chef at the Neolokal restaurant in Istanbul. After this experience, he moved to Norway to work in the kitchens of the restaurant Under in Lindesnes. Ramazan Kurt continues to explore the flavours of Turkish cuisine with the aim of opening his own sustainable restaurant.

Kardalen Soyalp Kurt
Kardalen Soyalp Kurt, Chef at “Under” restaurant, Lindesnes (Norway)
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Kardalen Soyalp Kurt

Kardalen Soyalp Kurt (Turkey, 1996) graduated in Gastronomy and Culinary Arts from Yeditepe University in Istanbul, where she is currently pursuing a master's degree in sustainability and innovation. In 2019 she received a scholarship for young chefs at the Oxford Food Symposium and in 2020 a scholarship at Mad Academy for the Environment and Sustainability Programme. From 2019 to 2021 she worked in research and development for the Neolokal restaurant in Istanbul and in 2021 and 2022 for the Under restaurant in Lindesnes, Norway. Her passion for cooking stems from her desire to create new flavours in harmony with nature. 

Matteo Taccini
Matteo Taccini , Executive Chef at “ConTanima” restaurant, Bozen (Italy)
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Matteo Taccini

Born in 1992 in Rome, Matteo Taccini successfully attended ALMA, the prestigious international school of Italian cuisine, where he acquired techniques and skills based on the teachings of Maestro Gualtiero Marchesi. After furthering his training at some of the world's best restaurants, including Enigma Restaurant and Tickets Bar in Barcelona, Pollen Street Social in London, Il Pagliaccio, Pipero al Rex and Imagò in Rome, and Mezzaluna in Sydney, in 2021 he arrived in Bolzano as executive chef of ConTanima.

2021

Simone Belfiore
Simone Belfiore, Executive Chef of “Diana Gourmet” restaurant of Diana Grand Hotel, Alassio (Italy)
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Simone Belfiore

Simone Belfiore (Genoa, 1991), executive Chef of the Diana Gourmet restaurant of the Diana Grand Hotel in Alassio, proposed his interpretation of the Genoese and Mediterranean culinary tradition, based on fresh and local ingredients. His dishes are characterised by the re-use of waste and the reduced processing of raw materials in order to fully exploit all the products and resources. After attending the Gualtiero Marchesi Academy in Milan, he became commis tournant and then head of the main courses at the Belmond Hotel Splendido in Portofino. In 2017 he worked in the kitchen of Ristorante Cracco in Via Victor Hugo and Galleria Vittorio Emanuele II in Milan. Two years later he began working with Le Calandre restaurant in Sarmeola, Padua, where he worked alongside chef Massimiliano Alajmo. In 2020 he moved to Liguria and worked as sous chef at Diana Gourmet in the Diana Grand Hotel, managing, coordinating and supervising all the batches and working in close contact with Michelin-starred chef Ivano Ricchebono.

2019

Lennard Yeong
Lennard Yeong, in-house chef at Miele, Singapore (China)
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Lennard Yeong

Lennard Yeong (1988) studied engineering, but from more than ten years has devoted himself to cooking with a particular interest in food science. Yeong is a self-taught chef, in 2015 he was among the finalists of the first edition of MasterChef Asia and today he is one of the most promising chefs in Singapore. Since 2018 he works as in-house chef for the brand Miele in Singapore, where he holds cooking classes and develops new recipes.
Lennard Yeong has also conducted a series of documentaries, titled “For Food's Sake!”, for Channel NewsAsia TV network investigating the causes of Singapore’s food supply difficulties, a country that imports 90% of its food. With his genuine approach to cooking the chef wants to educate and stimulate new generations for a more careful nutrition through a conscious choice of food products.

Francesca Ferreyros
Francesca Ferreyros, Chef at “IK”, Lima (Peru)
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Francesca Ferreyros

Francesca Ferreyros started her culinary education in the kitchen of chef Iván Kisic in Lima (Peru) in 2009, and continued in the United States where she collaborated with chef Niven Patel. In 2015 she moved to Europe and worked at the restaurant El Celler de Can Roca in Girona (Spain), Ferreyros spent the following year in Asia joining the team of the Indian chef Gaggan Anand in Bangkok (Thailand). Interested in Nikkei (Japanese-Peruvian) and Chifa (Chinese Peruvian) cuisines, Ferreyros returned to Peru in 2018 as chef at the IK restaurant in Lima, where she created her own fusion cuisine combining ingredients, techniques and traditions from Southeast Asia and Peru. The young chef is currently working with the indigenous peoples of the Amazon to extend her knowledge about products and ancient techniques of her country's cuisine. Her upcoming projects include the opening of a new restaurant where she can present her culinary research that connects Asia and Peru traditions.

VUSUMUZI NDLOVU
Vusumuzi Ndlovu, Head Chef of “The Marabi Club” restaurant, Johannesburg
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Vusumuzi Ndlovu

Vusumuzi Ndlovu started his culinary education at the Sheraton Hotel in Pretoria (South Africa) in 2000. In 2012 he joined the team of chef Peter Tempelhof in Cape Town and also the South Africa’s national chef team. In 2015 he moved to Johannesburg to collaborate with Chef David Higgs at “The Saxon”, then he was selected to be part of one of the best Belgian restaurant, the “In de Wulf” in Heuvelland. After the European experience, Vusumuzi Ndlovu returned to the kitchens of The Saxon in Johannesburg where he conceived his awardwinning duck dish using skills, techniques and flavour combinations learned over the years. He recently worked at “The Marabi Jazz Club” in Johannesburg. Ndlovu was named as one of the top seven and the number one young chef in Africa and Middle East in the San Pellegrino Best Young Chef 2018.

Killian Crowley
Killian Crowley, Chef at “Aniar” restaurant, Galway (Ireland)
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Killian Crowley

Killian Crowley first studied in Belgium and continued his training in well-established restaurants and Michelin-starred kitchens such as the “Clairefointaine” in Luxembourg, where he discovered gourmet cuisine, at the Michelin three-star “Le Louis XV – Alain Ducasse” à l'Hôtel de Paris in Monte Carlo and at the “Bon-Bon” in Brussels, where he assisted chef Christophe Hardiquest. In 2016, he was finalist of Euro-Toques Young Chef of the Year competition. In 2018, he was nominated San Pellegrino Young Chef UK & Ireland, representing the United Kingdom and Ireland during the world final held in Milan.

Aldo Yaranga
Aldo Yaranga, Chef at “La Niña” restaurant, Miraflores (Lima, Peru)
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Aldo Yaranga

Trained in international kitchens, he started working in the most prestigious restaurants in Lima at the age of seventeen. With the aim of rediscovering the products of the Peruvian Amazon, he lived for two years in the region. Following this experience, he met chef Pedro Miguel Schiaffino who guided him during his work at the “Malabar” restaurant in Lima where Aldo Yaranga's dedication to sustainability and responsible cooking in direct contact with farmers began. At the age of 28, he became sous chef at “La Niña” restaurant, where together with the owner he worked on the development of an ethical vision linked to seasonality, the use of local ingredients and collaboration with local farmers and fishermen. 

2018

Martina Caruso
Chef Patron at “Signum” restaurant, Salina (Sicily)
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Martina Caruso

She took her first steps in her family’s restaurant, “Signum”, alongside her father. She initially moved to London but then returned to Italy to increase her acquire experience in the best restaurants, including the starred “Open Colonna” with chef Antonello Colonna and “Pipero al Rex” with chef Luciano Monosilio, and the two-starred “La Torre del Saracino” restaurant with chef Gennaro Esposito. In 2016, she returned to her place of origin and began working at the “Signum” in Salina. In 2016, Martina received her first Michelin star, thereby becoming the youngest female chef to be awarded the accolade in Italy.

Aleksander Yourz
Chef at “Bernardazzi” restaurant, Odessa (Ukraine)
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Aleksander Yourz

In 2015, he moved to Montenegro, where he worked as Head Chef at the “Palladium” restaurant, before returning to Ukraine and working first at the “Reef” restaurant in Kiev and then at the “Varburger Dnepr”. Since February 2017, he is the chef at the “Bernardazzi” restaurant in Odessa.

Yury Kostorev
Chef at “Red Fox” restaurant, Sochi (Roza Chutor, Russia)
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Yury Kostorev

In 2012 he moved to Moscow, working initially in Adrian Quetglas’ restaurant “The Garden” and subsequently at Vladimir Mukhin’s “White Rabbit”, where he became its sous-chef. In 2013, before the beginning of the Sochi Olympics, he moved to Rosa Khutor to open the “Red Fox” with Vladimir Mukhin, the first gastronomic restaurant of the area. He has acquired experience on some of the most important restaurants in the world: from the brothers Jacques and Laurent Purceli at “Le Jardin des Sens” and under the guidance of Massimo Bottura, who selected him as the first Russian chef for an internship at the “Osteria Francescana”. 

Ben Marks
Head Chef at “Perilla” restaurant, Newington Green (London)
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Ben Marks

At the age of fifteen, he had his first work experience at the Michelin-starred “Operakällaren” restaurant in Stockholm, where he worked as Commis Chef (2007-8). In 2012, he moved to Copenhagen as Chef de Partie at the Michelin two-starred “Noma”, working in the kitchen alongside René Redzepi (2012-13), before returning to London to join Phil Howard at Michelin two-starred “The Square”, also as Chef de Partie (2014-15). Subsequently, he joined his long-standing friend and restaurateur Matt Emmerson in opening “Perilla Dining” in Newington Green. In 2017, he won the Food & Travel award for ‘Breakthrough Chef of the Year’, and was shortlisted for the Young British Foodie 2017 award. He was also included in the Forbes “30 Under 30 Europe 2018” list, and CODE Quarterly’s annual “30 Under 30” list of young industry professionals.

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