Gianpaolo Raschi

Chef Gianpaolo Raschi's culinary philosophy is deeply rooted in a profound reverence for quality ingredients, particularly the diverse and abundant seafood of the Adriatic. He views the classic cuisine of Romagna not as a rigid set of rules, but as a dynamic 'canvas for creativity and innovation.' Although primarily self-taught, Raschi embraces a 'conservative progressive' approach, continuously navigating between the rich traditions of the past and the possibilities of future culinary exploration, balancing memory and research, simplicity and elegance. His overarching vision centers on simplicity and purity; he states he tends 'to remove from dishes rather than add,' believing that the inherent identity of the primary ingredient, especially Adriatic fish, should shine untainted. This dedication extends to meticulous ingredient sourcing, maintaining a generational partnership with a trusted local fishmonger established in 1946 to ensure the freshest, most seasonal catch. This commitment often manifests in 'single-ingredient plates' that celebrate the essence of the sea, complemented by thoughtful selections of regional products like squacquerone cheese and Amalfi Coast lemons. For Raschi, cooking is a relentless pursuit of 'growth and learning,' driven by humility, passion, and respect for his craft and guests. He aims to create dishes that tell stories and evoke strong memories, much like his grilled mullet cappelletto, inspired by his mother's cooking. His food is designed to speak for itself, conveying his soul and style, while also valuing personal interaction with his clientele, seeing both as synergistic elements of his distinct culinary identity. Gianpaolo Raschi's technical mastery, developed as a largely self-taught chef, is characterized by innovative techniques that honor and elevate the natural qualities of his ingredients. His style is meticulous, employing methods such as the precise emulsification of raw oysters, controlled sous-vide cooking for items like salt cod, and artful, light searing with a blowtorch to enhance crustaceans. He creatively transforms ingredients, crafting delicate wafers from fish bones using an electric biscuit maker, producing crispy crackers from dehydrated and fried monkfish fillet, and even exploring 'fish-based charcuterie' and 'faux lard' from cured monkfish. A dedicated lab, established in 2019, supports these intricate preparations and also produces the restaurant's bread. In terms of flavor and plating, Raschi strives for a balance of elegance and impactful visual artistry, drawing 'geometries of flavors and consistencies' on the plate with 'shapes and colors.' His flavor profiles often feature harmonious contrasts—intense acetic notes in his grilled mullet cappelletto, licorice enhancing the burnt flavors of grilled squid, or the interplay of rich, sweet, and bitter elements in his mazzancolla dish. He skillfully integrates Italian culinary classics with subtle international inspirations, exemplified by his nod to French buttered shellfish. Adhering to his philosophy of 'removing rather than adding,' each component on the plate serves to amplify a clean, focused taste experience, frequently utilizing quick, brief cooking times 'bordering on raw' to preserve the integrity and delicate textures of the seafood. Among his legendary signature dishes are: * **Spaghetti with oysters emulsified raw**: A refined blend of Italian classic and French tradition, finished with chives à la Marchesi. * **Cuttlefish Cappuccino**: An iconic, single-ingredient dish utilizing the cuttlefish mantle, featuring toasted broth, white foam, and powdered cuttlefish ink for a pure cephalopod experience. * **Grilled mullet cappelletto in vinegar broth**: A creative fusion of stuffed pasta and grilled fish, presenting an 'oriental look' and an intense acetic note derived from Rimini Sangiovese vinegar. * **Monkfish crispy sandwich**: An inventive intermezzo, featuring a cracker made from dehydrated and fried monkfish tail fillet, 'faux lard' from the same fish, and smoked herring mayonnaise. * **Mazzancolla with beurre blanc**: Lightly seared raw crustaceans coated in a rich beurre blanc infused with toasted shrimp heads and shells, balanced by a vegetable jus. * **Salt cod**: Cooked sous-vide with fresh onion, oil, and vinegar, served with a pil-pil sauce from its cooking liquid over a classic marinara base. * **Cuttlefish with squacquerone cheese**: A notable dish combining fresh seafood with a regional Italian cheese. * **Mantis shrimp**: A gratin-like preparation evoking the Adriatic low tide. * **Lemon meringue dessert**: A reinterpretation of a classic, featuring bread crisps, sage and pink grapefruit gels, fried capers, flamed Italian meringue, and Amalfi lemon sorbet.

Career

• Owner Chef at Guido, Rimini
• Owner Chef at Augusta – Cucina & Cicchetto, Rimini

Mentored by Augusta, Tiziana.