00:00:00: We have a couple of thousands of CV in waiting lists to come and work with us.

00:00:07: Yamele Limhoet, meet the one-and only Massimo Potura!

00:00:13: Who else is birthday today?

00:00:16: It's my birthday.

00:00:17: yeah I'm very happy actually To celebrate here My Birthday With you guys.

00:00:26: I give my words to come back here and you know, my words are it's my health.

00:00:32: And uh... You know I'm here!

00:00:36: And actually you know hugging René so many years like we're all so busy.

00:00:49: My god that was very good feels amazing to see old friends.

00:00:54: yes

00:00:56: Let's talk about this in a couple of seconds.

00:00:58: We start with... A little word wrap, ...with small answers from you.

00:01:06: The Beatles or the Rolling Stones?

00:01:08: No, Rolling Stones

00:01:10: Sure!

00:01:12: Yeah, yeah, the rolling stones they were rebels, Beatles that we're like

00:01:19: For the nice ones.

00:01:22: Ice cream or sorbet?

00:01:24: Ice Cream Or Sorbet?

00:01:27: Probably Sorbet, more pure.

00:01:31: The Alps or the Sea?

00:01:35: Oh that's a good question!

00:01:38: I think the valley, the Pianura Padana is in the middle.

00:01:41: you know it not one.

00:01:44: but where i live... You have little short story with David Beckham and about Maserati.

00:01:57: And we were taking a break and we were lying on the bench, you know close to their countryside in Casa Maria Luisa with all these beautiful roses.

00:02:10: The wheat that was almost gold!

00:02:12: You know?

00:02:13: And out of blue he said to me Massimo I say yes David yeah he says Massimo i think this is paradise.

00:02:21: I said Paradise This Is The Countryside.

00:02:25: No, I think this is if i think about paradise.

00:02:27: I imagine paradise like this.

00:02:29: so If David Beckham can you know?

00:02:33: Think About Emilia Romagna Flatland.

00:02:36: Yeah You Know Valley as a Paradise.

00:02:40: oh my god.

00:02:41: I'm losing myself in the everyday life and I don't see The reality of where we stay you know.

00:02:49: So that's.

00:02:50: uh.

00:02:51: That's why answer like that.

00:02:54: This is why it was the perfect answer, actually to these questions.

00:03:00: Butter or olive oil?

00:03:01: Olive oil!

00:03:04: A QR code menu... a QR code on the menu.

00:03:10: so you have to scan in with your phone and see if there's any menu.

00:03:16: Yes-or-no?

00:03:18: If.. There are places that where.... You have to do

00:03:25: it?!

00:03:26: But not in my results.

00:03:29: No,

00:03:32: getting up early or

00:03:35: late night?

00:03:36: Get

00:03:36: to sleep late.

00:03:37: Late

00:03:37: night during pandemic you know when we were there like our family was split into My wife and Charlie they were very early Lar and me and Alexa, my daughter.

00:03:58: We were

00:03:59: up

00:03:59: very late in the evening so we were like...

00:04:02: Okay it was two teams Ananas on a pizza yes or no?

00:04:09: Ananas in a pizza?

00:04:15: I'm always open-minded And I don't care depends who's putting ananas pineapple on the pizza because you know, and depends what kind of pizza.

00:04:27: So I see pizza as a very open canvas in which you can paint whatever you want not just tomato mozzarella basil.

00:04:42: so it could be... yeah

00:04:47: why not?

00:04:47: If its well done fast cars or fast motorcycles?

00:04:54: This is a very tricky question.

00:04:56: Oh my God!

00:05:00: I know, why you ask me that?

00:05:03: In thirty five kilometers in Moderna we have all the best cars and motorcycles in the world.

00:05:07: so to be picking one or another it's difficult.

00:05:11: but if i'm by myself down-and out And I want to restore my balance.

00:05:21: I put an helmet, I wear a helmet and you know... ...I get my motorcycle, I drive up on the hills out of Modena One hour I'm back!

00:05:32: And I am completely brand new.

00:05:34: So the adrenaline of motorcycles is incredible.

00:05:38: Last one Balsamico or Parmigiano?

00:05:47: No,

00:05:47: this is impossible because in my vein there's balsamic vinegar that runs since I am a kid.

00:05:55: But all my muscles are made by the protein of Parmigiano-Reggiano you know?

00:06:00: This is like impossible to choose!

00:06:02: So this is only exception we make... Usually everybody has to chose and it was the only exception.

00:06:09: We were speaking about Your birthday, but I think it's there is Another sort of birthday.

00:06:17: You know that you know?

00:06:19: I have to say I'm at one point in my life In which I have the privilege To Say and decide what to do And where I can spend my time with and a mirror today With you guys because you deserve it and That's why I'm.

00:06:40: uh, you know its my birthday or not.

00:06:44: It doesn't matter, you know?

00:06:47: I decide to stay here and spend time with you... And i'm here in my birthday!

00:06:51: So this is the privilege that we will have.

00:06:56: We feel honored.

00:06:58: thanks so much for that because it means a lot also for all of our audience which are waiting.

00:07:09: sort of an anniversary as well in my mind when I speak to you today.

00:07:14: This year marks thirty years off Austria, Francescana.

00:07:18: yeah

00:07:19: right?

00:07:19: Thirty years!

00:07:21: How crazy sounds.

00:07:22: it does sound for you

00:07:23: but its a long long journey.

00:07:27: we did so much and... Nineteen ninety-five yeah ninety five.

00:07:34: i opened this restaurant after couple of years of restoration.

00:07:39: It was like disaster at that time, it's a very old place you know and is there since eighteen sixty seven something.

00:07:51: So it was a very small restaurant with big dreams in the very narrow street, in Modena.

00:07:59: Small restaurants with big dream?

00:08:01: Yeah and from that door you don't even see the Big Bell Tower.

00:08:09: but what we had is culture Culture as a landscape of ideas.

00:08:15: So we could imagine everything, you know?

00:08:18: We can...we could shape everything and that's what we were following And it always been our primal thing.

00:08:34: If you ask me what do I do every day in Osteria?

00:08:36: You know, i'm answering.

00:08:39: I compress my passion into edible bites sitting on centuries of histories because My Cuisine is Deep Italian but filtered by a contemporary mind.

00:08:51: so this really was the moment... The very difficult moment at the beginning.

00:08:57: Very Difficult Years not moments, years.

00:09:01: You know I opened in ninety-five and we were really discussing the tradition of Italian cuisine And people in Italy weren't ready to listen to that.

00:09:15: People are saying you're deconstructing The italian.

00:09:19: No i don't think so.

00:09:20: It's something...

00:09:23: What did?

00:09:25: I look at the past In a very critical way and get the best from the past into future.

00:09:32: To renew tradition, who are talking about lasagna?

00:09:38: Lasagna is a plate for emigrants or like... You find big pan of lasagna everywhere in the corner in Southeast Asia or Buenos Aires I don't know.

00:09:58: But when I reflected and started thinking about that in a deeper way, I was fishing into my youthness as a kid.

00:10:10: Picasso is always saying the big artist you know?

00:10:14: He's always telling me he was drawing as Rafaello since i was thirteen years old to paint like a kid.

00:10:20: Yeah!

00:10:21: I cooked like a child.

00:10:24: And so, when I was a kid... When my grandmother was bringing Sunday lunch the big pan of lasagna what we were doing?

00:10:36: We were fighting me and my older brother over the crunchy part.

00:10:42: Because that crunchy part is the best part!

00:10:45: So we rebuilt the crunchy parts of Lasagna.

00:10:47: That's in the beginning of the renaissance of Lasagne.

00:10:54: This was something you tried to merge this very intimate perception of a well-established cuisine which with a broader culture.

00:11:09: Yeah,

00:11:09: right?

00:11:13: I think

00:11:13: that's what made

00:11:14: Osteria famous.

00:11:15: I think it is unique place in the world.

00:11:18: there are no one else who takes this kind of decision in their own country because I have a lot of friends.

00:11:26: In our gastronomic, in the culinary world that i think about imanshu in dubai or...i think about uh you know the guys from um..from uh in new york and uh the korean.

00:11:41: uh yeah i forgot the name.

00:11:43: i'm sorry i'm getting old.

00:11:45: you know it's my birthday.

00:11:46: i'm rebuilding a new Korean, New Indian cuisine.

00:11:57: There are like two cuisines that extremely traditional and but they're doing outside their own country because it's very difficult to do in your own country

00:12:15: Because you always have the people

00:12:17: are there to keep you down under your thumb.

00:12:23: And that's how I did it.

00:12:26: and why, y'know?

00:12:27: It took so long for me to be recognized.

00:12:31: When you confronted a lot with like criticism from Italian coming...

00:12:38: guy to me, to be crucified in the main piazza.

00:12:41: You know?

00:12:42: Because I was screwing up with the tortellini or like the tagliatelle are like the nostalgic cuisine.

00:12:51: you know Modena is the heart of The Food Valley.

00:12:55: we have more DOP and EGP product than any other state In a Western world.

00:13:02: yeah just Emilia, you know between Bologna Modena and Parme Reggio.

00:13:08: And this is like incredible!

00:13:11: We cannot touch it we can not ruin.

00:13:14: so there was a friend of mine that I was great chef.

00:13:20: he was invited at the Identitat di Fuoco in Modena.

00:13:28: We were talking about it was discussing with all this international journalist and he said, oh, Massimo Massimo.

00:13:36: I was the first time I was heard about Massimo was nineteen ninety seven nineteen ninety eight that i was working at El Bully And in the kitchen of El Bulye we are talking about The most avant-garde people and what they where doing?

00:13:55: You know, they were talking about Massimo and how.

00:13:58: you know he was like screwing up with Italian cuisine.

00:14:02: And rate this incredible talk in these raptor things?

00:14:09: But also we are adding but we have to go very quick because at the end of year is gonna close their restaurant for sure Because no one goes.

00:14:21: Yeah,

00:14:21: yeah.

00:14:22: In

00:14:22: the kitchen of El Bully in ninety-eight they were talking like that you know and I'm still here can't believe

00:14:29: but was it that empty?

00:14:30: The restaurant back there in ninety

00:14:31: eight three years

00:14:32: after opening ninety five

00:14:33: ninety six ninety seven ninety eight ninety nine two thousand.

00:14:42: then at the middle probably May, you know there was this big car accident and the most important gastronomic critic in Italy turned any lefty highway.

00:15:00: And he came to dinner at Modena, a restaurant... He wrote an incredible article from that moment when doors were open.

00:15:14: Really, you know everything changed at the end of day.

00:15:17: article changed.

00:15:18: I think it was already ready.

00:15:21: Everything was mature and your style

00:15:24: wasn't

00:15:25: yeah.

00:15:26: And that was the moment in which uh?

00:15:28: You know That Was The Moment because in Soviet study was like writing an incredible atom saying publicly sorry not to be there before and leave me in the limbo.

00:15:45: you know of some inspectors.

00:15:48: they didn't know what do like very traditional one.

00:15:52: And then that was the moment which at the end of their year two thousand, we got a first Michelin star lunch of the year, we got best young chef in Italy for Gambero Rosso.

00:16:10: So so many prizes.

00:16:12: and that's how everything changed

00:16:14: from beginning off to two thousand

00:16:17: years ago.

00:16:20: today this story my opinion is all more interesting or especially interesting because there was a lot talking at last one-and-a-half or two years about Italian cuisine, the nature of Italian cuisine.

00:16:38: There was even a book saying Italian cuisine as such doesn't exist.

00:16:44: it's just like fifty-years old and marketing tool.

00:16:47: you know that the book from Alberto Grande.

00:16:50: I think his name yeah.

00:16:52: how did this affect?

00:16:54: what were your thoughts when you realized because this is sort of deconstruction which

00:17:02: Do you really think I'm listening to those stories?

00:17:06: or do those books?

00:17:08: Those guys, they're selling... To sell these books.

00:17:11: They say such stupid things!

00:17:15: Everybody knows that Italian cuisine is not a codified cuisine but he's the genius of every chef.

00:17:24: The incredible biodiversity that we have from the Alps to Sicily, think about Sicily is more Africa than Africa.

00:17:34: Think about Piedmont.

00:17:36: Piedmonte is more French then France and then France.

00:17:39: you know it's like unbelievable!

00:17:43: You know there... That biodiversity is our very strength, our incredible powerful tool.

00:17:54: to communicate with the world who we are.

00:17:58: But, things that keep us together and thats why I hope on the tenth of December in New Daily were going be recognized as a patrimonial of UNESCO because it is role or ritual.

00:18:17: Italian cuisine.

00:18:18: i was talking just one minute ago about Sunday lunch.

00:18:23: Italian sitting together around the table talking to each other and Cooking as an act of love cooking for your family cooking for you friends.

00:18:34: This is what we are.

00:18:36: this Is what?

00:18:37: We do what we What we communicate, and that you know.

00:18:42: it's always been like that.

00:18:44: The Roman they switch two thousand years ago their philosopher the Greek philosopher Like uh eat to live in.

00:18:55: we Uh, live to eat because they understood two thousand years ago that you know around the table They were and around the tables.

00:19:06: Yeah, there are different parties But inviting people in their homes having parties stay together.

00:19:13: We could they could get lobbying?

00:19:15: And uh, you know vote in the senate Because it is where the people low the barrier around a table.

00:19:24: we are all equal.

00:19:26: And that's why at The Universal Exposition in two thousand fifteen, In Italy and Milan where the theme was Feed the Planet Energy for Life.

00:19:37: an Italian chef created the project Food For Soul fighting food waste, social isolation through beauty because just an Italian chef and his DNA could create something like that.

00:19:52: You think it's specifically Italian this approach?

00:19:54: It couldn't have been just an italian?

00:19:58: I travel

00:19:58: the world!

00:19:59: And i know exactly what to expect in one place or another.

00:20:03: you know... ...and am exposed all of the best.. ..I know that Italian cuisine is like that And it's Italian, Italy.

00:20:12: Everyone, René too but every single sixty-five of the most influential chef in the world.

00:20:20: they came to Milan cancel all their project planes and then come to Milan cook in a repertory for poor people.

00:20:32: France, they passed the law against food waste inspired by us.

00:20:37: In the White House at that moment which President Obama and Michelle and Barack were there They were like talking as you know Talking about healthy food, talking about how to change a cuisine.

00:20:54: So it's... It was such an impact in the world Ten years, because it's also the ten year anniversary of Food for Soul.

00:21:07: Two thousand fifteen two thousand twenty-five You know I'm now advocate, advocate for The United Nations.

00:21:17: after four years of ambassador for UNEP Now i am one of the ten advocates of The United Nation.

00:21:26: Can you believe that?

00:21:27: You know,

00:21:28: I think this is very important to understand the figure of Massimo Bottura.

00:21:34: Is that you became something that went beyond the classical role of a chef?

00:21:46: We had Bocuse which was already putting in new dimension for the figure and then You know, that was... I think in the year of two thousand

00:21:57: fifteen it's a big revolution moment.

00:22:04: Why?

00:22:05: Because at this point we stepped out from our kitchen and went to Milan.

00:22:14: We all unloaded the truck every day And cooked for kids lunch time and homeless people, dinner time.

00:22:30: And we were sharing joy and happiness with them.

00:22:33: so this is all about of course for us cooking in a three Michelin star or in a refitorio.

00:22:41: it's the same.

00:22:42: I think about Ducasse and the Fourteen of July La Prix de la Bastille in France.

00:22:51: he came the fourteenth of July, cooking at The Refrigerator in Milan.

00:22:58: It was like a big deal and that's exactly why I think there is moment where everything changes And... That's when I started writing.

00:23:15: everywhere.

00:23:15: Cooking Is An Act Of Love Because my grandmother always said she wasn't a Greek cook because she had to cook, but my mom was a great cook.

00:23:25: Because she loved to cook.

00:23:27: and when you love something You give everything.

00:23:32: And for me like cooking is like cooking.

00:23:34: listen to music Looking at art Breathing culture Listen to poetry these kind of things are.

00:23:44: this

00:23:45: is exactly what it's also the whole Osteria about its.

00:23:52: in this microcosmos, you have care for other people.

00:23:56: But as well there's a cultural element which gave even more room... In the hotel?

00:24:08: In the

00:24:11: Casa Maria Luisa?

00:24:12: Yeah we call it Caza because everyone treats like home and Maria Luiza was my mom So my mom, she was the first host.

00:24:21: Always with a door open for an unexpected guest.

00:24:24: But this small restaurant like was the reference to Scana is much more than a restaurant.

00:24:28: That's why it survives.

00:24:32: It's insane that in Modena In Italy we have a place opened seven days a week lunch and dinner.

00:24:39: I don't even remember last time when lost at table of two people.

00:24:43: All is fully booked, all is fully booked.

00:24:45: No shows?

00:24:47: No shows because some people... Some Russian forgot that they had a reservation in Austria but already paid.

00:24:57: so you know.. That's the point.

00:25:00: But for us it's like Austria It's that small restaurant.

00:25:07: It's like a renaissance atelier You know, in which we create culture every day.

00:25:14: The whole speech today is going to be about misery and the blasts.

00:25:22: It's like a renaissance atelier In which we created culture.

00:25:25: everyday Everyday We walk into kitchen with big space open for poetry.

00:25:32: now on mind Jump and imagine everything.

00:25:40: so we are ambassador of our agriculture.

00:25:44: So, we care about our farmer fisherman cheese maker hour artisans?

00:25:51: We are agent of tourism.

00:25:54: you know people traveling travelling for days.

00:25:59: spend couple of days and see what's going on in the area, the food valley.

00:26:04: The motor valley slow-food fast cars you know explore their cheese companies.

00:26:11: buy some Parmigiano by the Balsamic Vinegar that Lambrusco explore.

00:26:15: they are training.

00:26:19: we have a couple of thousands of CVs waiting lists to come work with us.

00:26:27: people came to Modena First to learn how make a fog out of Parmigiano-Reggiano, but at the end they learned.

00:26:42: A new way off thinking about the future because there are involved on all the social project cooking in food for soul, but also making tortellini with torte lante or teach at AIW.

00:26:57: The new projects where Jessica our chef at Gato Verde as with Caroline and they integrate a single African mom into this society in to the culinary world?

00:27:12: And then I'd last social responsibility.

00:27:16: so you have five different ministry, culture you know agriculture tourism training and schools.

00:27:25: And at the end even social responsibility.

00:27:29: it's a big deal yeah?

00:27:30: Exactly this is a big deals and also shows that restaurant when its so ambitious or such social ambitions becomes better.

00:27:43: but what

00:27:43: I always say The most important ingredients for the chef of the future is culture.

00:27:51: Are you avid or don't have it?

00:27:53: And if not, then... You can't express yourself!

00:27:58: Don't think that this could be a potential danger to restaurants and gastronomy especially like the fine-dine gastronomies in the future because sometimes there's not enough focus on cultural issues?

00:28:17: Stanzas as well.

00:28:19: I don't know.

00:28:19: we raise the bar very high and everyone has to confront with what we do, you Know like it's a deep very difficult approach for the new generation because Probably they didn't get enough time To two get deep into what?

00:28:42: We were saying.

00:28:43: but if future generations I see In on my Instagram, you know like eighty six percent are under forty years old.

00:28:53: So they're all following me for what I do Millions of people.

00:28:58: They're following me For what?

00:29:00: Do especially in social gesture and i think the whole success of those three frances canna is because Of that.

00:29:07: You know it's Because uh, you Know we have The chef in twenty-twenty.

00:29:12: five Is much more than the sum of his recipes.

00:29:15: You know, it's

00:29:16: like okay.

00:29:17: Yeah But is this the way to go?

00:29:21: To me?

00:29:22: yes for sure and I can see all my chefs.

00:29:26: they work with us also The people they.

00:29:29: They worked you know in Osteria.

00:29:32: they live osteria And they have a different approach to food.

00:29:36: not everyone because there are some more cultured than others But a lot of especially young chef, yes.

00:29:46: You know I think about all the refitori... Think about Valter in Geneva is like wow!

00:29:51: And always thinking about others.

00:29:53: you know it's big deal.

00:29:59: Is it planned to become also a three-star restaurant or do want As a?

00:30:08: you know as the one sir.

00:30:10: How is it?

00:30:11: What is that?

00:30:12: this isn't good question.

00:30:13: I don't know what his plan to me was like a revelation from what Jessica did.

00:30:19: You know, I want to keep Jessica with me Landau Casa Oscar To go to Paris.

00:30:26: really yeah Yeah But in front of me okay, no we are very good friend.

00:30:30: He was very transparent and then I said just uh, you know We did together, the all breakfast in Casa Maria Luigia.

00:30:40: Breakfast is becoming... We got three Michelin stars with three Micheline keys from zero to three.

00:30:47: Oh this is true!

00:30:47: You get a three Michelina key at Casa Mario Luigcia

00:30:51: for everything you know?

00:30:53: Just one of four hotels in Italy with Michelins' keys and stars.

00:31:03: You know, we after breakfast she got this idea of Doing a barbecue to open Sunday lunch Reinvent something and the barbecue grow very slow like a tree with big roots.

00:31:22: And when She was ready too and mature enough to express herself in a very interesting way.

00:31:35: By chance I was at an art gallery, and there were these conceptual artists from the eighties Mike Bidlow that he was doing like the ready-made post Duchamp with all these paintings of Pollock, Jackson Pollock Frank Stella and The World.

00:31:58: And repainted in a better way than the original.

00:32:03: With the title with N O T not Jackson Pollack Frank Stella, not Andy Worrell.

00:32:12: And I said wow this is so cool!

00:32:16: So clever.

00:32:19: what we are doing in Kazamary Louisa it's not barbecue... It much more than barbecue.

00:32:26: because she using three Michelin star because work a decade in Austria.

00:32:34: Yes She use the Three Michelin Star technique and finish all the dishes with smokiness, a little bit of barbecue at sixty five degrees then grill.

00:32:49: Then giro rosto tuscan style or like a five hundred degrees of grassy woodburn oven as pizza.

00:32:56: so I was like wow this is incredible.

00:32:59: ten months two Michelin stars one red and one green.

00:33:03: you know i was like so impressed.

00:33:06: And this is a, I don't know where... Where's the limit?

00:33:10: You know.

00:33:11: But we got into The Fifty Best with our hotel.

00:33:15: We got in to The Fifety Best With Gattu Verde.

00:33:18: So it's not about me It's all of us.

00:33:24: but In this case focus on Jessica.

00:33:29: Yeah

00:33:30: It's incredible.

00:33:31: No, also its such multidimensional house, right?

00:33:35: I mean you get the art experience.

00:33:37: You get this breakfast... The art

00:33:39: experience is just insane when they see art lovers come in and then look at their face.

00:33:47: like look at the faces.

00:33:49: what's that?

00:33:50: That's Julian Schnabel portrait of Jean-Michel Basquiat.

00:33:55: Whoa!

00:33:58: That's Joseph Bowie's portrait picture of diamonds by Andy Warhol.

00:34:04: What the hell?

00:34:06: Yeah, it's a beautiful even in every single room is unique.

00:34:11: That's Lara.

00:34:13: You know I picked the art but she She's the one who designed that whole thing to

00:34:19: make it come alive as well.

00:34:21: So Jessica stayed.

00:34:23: Jessica decided stay okay and just really focus on what she was doing.

00:34:32: comes also clear is that you started to expand in different countries, right?

00:34:37: Tokyo.

00:34:39: I think Dubai closed down the end of... So uh

00:34:43: i would not talk about Dubai because otherwise i had to talk about The attitude of some people You know in that area.

00:34:54: so i'm gonna skip that.

00:34:56: but we yes thank you But we move our stuff in Miami And so we moved Torno Subito in Miami and Torno subito in Singapore.

00:35:08: We kept the two, Singapore and Miami too very refined place to have good restaurants but having fun.

00:35:20: Then with Gucci We open you know for Austria by Massimo Bittura In which we pick The chefs that they deserve to be the chef, you know and To every single one of them.

00:35:42: I said express yourself Act local with local products.

00:35:50: extremely important too to know Every single farmer fisherman You know from Santa Monica Farmers Market or Tsikiji market?

00:36:01: And You know, but never forget who you are and where do come from.

00:36:07: If want to confront with me my chat is here so you chat With Me And I'm giving you suggestion, you Know and like that.

00:36:17: it's not just about me It's About Us.

00:36:20: So this Is The Way To Evolve us as Us As And This Is Why We're Like we Keep Evolving keep Growing?

00:36:32: as in the repertory, it's about us.

00:36:35: In ten years we involve one hundred and forty thousand volunteers and chefs from all over the world in their repertorial projects even there because every restaurant that we open We have a goal to open a repertorio.

00:36:54: so now we have more repertoria than restaurants you know?

00:36:59: That is true actually!

00:37:01: That's a beautiful goal.

00:37:05: You don't seem to get tired of what you do, how busy will be the next ten years?

00:37:14: I don't know!

00:37:15: It is like my daughter.

00:37:17: she was twenty-eight and finally she quit Gucci... ...and came here for work with us.

00:37:22: it has been almost one year that she works with us.

00:37:26: Where does

00:37:28: she go?

00:37:29: She worked for, the first approach was breakfast.

00:37:34: Six o'clock in the morning start you know especially January December January February less ten you know.

00:37:43: I see everywhere.

00:37:45: You know.

00:37:45: it's

00:37:45: so calling minor really.

00:37:46: no

00:37:47: It's like...it's very important to her get a very aggressive approach To understand that our life is difficult But she got into the team very well.

00:38:01: She's very humble, and I understood something incredible that breakfast time with her approach is very mildly low-key... ...she can hear everyone feedback from the night before at Cavallino Francescetta, Francescana, Casa Maria Luigia You know, get into the picture of everything.

00:38:29: She learned more about who we are and how we approach to our job in six months than the twenty seven years that she was like just marginalized because she was working at another place.

00:38:46: so... So this is quite

00:38:47: new that she's... Yeah,

00:38:49: yeah.

00:38:50: Quite new!

00:38:50: She was working at marketing and communication at Gucci.

00:38:53: Actually the last campaign was a Yannick Sinner campaign.

00:38:56: Okay That's very important point now because she's in office close to Alessandro on my right hand And you know..she's like doing well

00:39:12: so there are no specific openings for future.

00:39:17: No, we keep

00:39:18: going like this.

00:39:20: We want to consolidate all the time with this... ...we are always open to persuasion and we receive so many proposals but you know.. ..we're gonna say YES to just those that are deeply important.

00:39:46: That's it, you know.

00:39:48: For example to me as soon I got my hip replaced the operation that really...I was suffering a lot of pain for couple years when i was ready in mind and now all my energy back And so I started traveling again as before.

00:40:13: I just came back from Osaka, in which we did the old Osaka expo Italian week and government governor of Osaka and mayor of Osaka.

00:40:29: they invited me there also to cook one week with you know...in most amazing exclusive place in Osaka you know, and I went crazy.

00:40:41: At the end of week after overbooking they said please come back next year.

00:40:48: these are things that make me feel good today.

00:40:51: first message i received for my birthday was from India.

00:40:58: Lila Palace director sent a picture.

00:41:04: all the little girls from The Foundation that we support.

00:41:16: with events that we do in daily because every year I dedicate one week to India, i don't know it's so spiritual.

00:41:25: I love it and I'll do it!

00:41:27: And for me is nothing...I'm treating like a king....and you know..i go there , I hug these ladies ...I teach them how to free their minds ..and make them free to express themselves into canvas, into food whatever they want and help them with the education, pay for their school.

00:41:53: And also these people from the Lila Palace are deeply sensible on this to get a better life!

00:42:07: This is deep to talk about in the microphone but I hope that can inspire more chefs.

00:42:14: do what i do.

00:42:17: Thank you so much

00:42:18: for

00:42:19: having taken this time and openness from your part.

00:42:24: And

00:42:25: enjoy your birthday!

00:42:26: All right, on

00:42:35: stage!