Christian Milone

Christian Milone's culinary philosophy is rooted in self-expression and constant evolution. He views cooking not merely as a profession but as "a vehicle to express myself, an extension of my person, a very serious thing." This deeply personal approach drives his relentless pursuit of improvement, famously stating, "I must improve with every dish." His background as a professional cyclist instilled in him an unwavering discipline, sacrifice, and methodical approach, which he seamlessly transferred from the athletic arena to the kitchen, seeking perfection in every creation. The conceptual "Gastronavicella" embodies his core ethos: a non-physical space representing "the maximum expression of our personality and our unfiltered research." It's an exploration of taste, where boundaries are pushed, leading to the birth of "Unidentified Edible Objects" (OCNI). Milone is driven by emotion in ingredient selection, stating, "the fundamental ingredients are all those that excite me," and he actively avoids working with raw materials that don't stimulate him. This selective, passion-driven sourcing ensures that every component contributes meaningfully to the dish. His ingredient philosophy is heavily influenced by his mentor, Enrico Crippa, fostering a "vegetable-driven style" and emphasizing the critical role of a chef's garden. Milone cultivates an experimental garden dedicated to rare herbs and heirloom tubers, underscoring a commitment to unique and high-quality produce. While valuing "territoriality," he doesn't adhere strictly to the "km zero" trend, prioritizing "the best product" regardless of its immediate proximity. Piedmontese tradition and its indigenous products hold significant weight in his cuisine, serving as both inspiration and a foundation for his innovative interpretations. Ultimately, his vision extends to elevating Italian food style globally, envisioning a "Ristorazione 2.0" that astonishes through pure taste, allowing the product's inherent quality to shine. Christian Milone's technical mastery is characterized by a sophisticated blend of Alpine culinary memories, innovative beer fermentations, and classical French techniques, all executed with remarkable precision. His formative years with Enrico Crippa provided him with the methodological tools for deep research, transforming raw ingredients into finished plates with a structured, investigative mindset. Milone's approach to flavor and plating is audacious yet refined, conceptualizing dishes that "cut across the palate like a time-trial descent: precise yet breath-stealing." He is a proponent of "stupire con il gusto" (stunning with taste), dismissing superficial theatrics to let the unadulterated quality of the product speak for itself. This commitment is exemplified by his "Gastronavicella" creative lab, which birthed "OCNI" (Unidentified Edible Objects). He innovatively utilizes common kitchen appliances, demonstrating how "the microwave oven, static oven, freezer, and refrigerator can be used in an innovative way to achieve surprising results." His signature dishes, born from this philosophy, include "green borrage tagliatelle," "Porretto peaches with lavender ice cream," "venison braised in house-brewed beer," and reimagined Piedmontese classics such as "nitro salsa verde" and "egalitarian bollito."

Career

• Chef-Owner at Trattoria Zappatori, Pinerolo