Emin Haziri

Emin Haziri’s culinary philosophy is a sophisticated blend of contemporary innovation and deeply respected tradition, driven by a commitment to accessibility within alta cucina. His core ethos centers on creating a refined dining experience that is simultaneously warm and inclusive, moving away from the perception of fine dining as overly rigid or formal. This approach, honed through his personal journey from refugee to Michelin-starred chef, instills in him a profound sense of gratitude, discipline, and humility, which he infuses into every aspect of Procaccini Milano. His dedication to ingredient sourcing is paramount. Haziri insists on "materia prima eccellente," often procured from small, trusted producers. He views the initial "cut" of an ingredient as a foundational gesture, revealing both technical prowess and a deep respect for the product's integrity. Specific mentions include high-quality crudi di mare like Gamberi di Mazara, scampi, various caviars, and oysters (Gillardeau and Sardegna). He collaborates with artisans such as Pastificio Graziano for his pasta and a specific local producer for a custom-pressed extra virgin olive oil, chosen for its delicate profile to complement rather than overshadow his dishes. His "Vegetariano" menu serves as a vibrant testament to his profound appreciation for the natural world and the versatility of plant-based ingredients. Haziri's overarching vision for Procaccini Milano is to establish it as a dynamic culinary hub offering "controlled complexity." This means providing a diverse array of choices—multiple tasting menus, an extensive à la carte, and specialized selections of crudi and caviar—all delivered with a consistent standard of excellence and a clear reflection of his philosophy. His creative process is inherently one of "subtraction, not addition," aiming to simplify and distil flavors until the ingredient truly "breathes." The ultimate goal is to craft a dining experience that is emotionally resonant, where the underlying technical mastery is so seamless it becomes imperceptible, allowing the guest to fully connect with the essence and authenticity of the food. He aspires to foster greater interaction between chef and client, evolve his menus with the seasons, and continually push the boundaries of accessible yet highly refined gastronomy. Chef Emin Haziri's signature approach is defined by a "contemporary technique" that is inherently ingredient-driven, striving for "pulizia, equilibrio, tecnica" in every creation. He describes his dishes as "lineari, diretti, semplici, costruiti su pochi ingredienti," a philosophy significantly shaped by his mentorship under Antonino Cannavacciuolo. He masterfully employs "fondi di cottura molto concentrati" to achieve intense, recognizable flavors and often explores "abbinamenti inusuali," including successful combinations of meat and fish, alongside a pronounced focus on vegetables. In terms of flavor and plating, Haziri aims for dishes that are not only "gustosi" but also "belli esteticamente" and "di grande impatto estetico." His presentations are artistic and often inspired by nature, as exemplified by his "Patate e Porcini," which is famously presented "sotto forma di vaso di fiori" (as a flower vase), and his "Sgombro e Barbabietola," plated with a striking "presentazione nel piatto a corolla fiorita" (flower corolla presentation). The essence of his plating is to create visually appealing dishes that complement the clean, intense flavors, allowing the guest to experience the food's emotion without consciously dissecting the underlying technique. Among his most legendary signature dishes are: * **Patate e Porcini**: A historic vegetarian dish, artfully presented as a flower vase. * **Sgombro e Barbabietola**: An appetizer celebrated for its significant aesthetic impact, featuring mackerel, beetroot, yogurt, caviar, and chicken reduction, presented in a flower corolla. * **Linguine di Pastificio Graziano, aragosta e salsa champagne**: Described as a must-try, a rich and decadent dish with a nostalgic nod to the '80s. * **Spaghetto all’anguila affumicata, scarola, limone salato e quinoa** * **Baccalà, trippa di baccalà e cipolla affumicata** * **Maialino, tartufo nero e Topinambur** * **Caprese, Vitello Tonnato, Parmigiana, and Tiramisù**: Classic Italian dishes, each reimagined through his contemporary lens.

Career

• Chef De Partie at Carlo e Camilla in Segheria, Milano
• Chef De Partie at Enrico Bartolini (Ristorante Mudec), Milano
• Chef De Partie at Cannavacciuolo Group, Orta San Giulio
• Stage at Restaurant Noma, Copenhagen
• Chef De Partie at Le Petit Nice PASSEDAT, Nizza
• Sous Chef at Cannavacciuolo Group, Torino
• Chef De Cuisine at Cannavacciuolo Group, Torino
• Executive Chef at Grand Hotel Royal e Golf, Courmayeur
• Executive Chef at Procaccini Milano, Milano

Mentored by Antonino Cannavacciuolo, Enrico Bartolini, Gérald Passedat, René Redzepi.