Paolo Cortinovis

Chef Paolo Cortinovis's culinary philosophy is a profound dialogue between the deep-rooted traditions of Italian cuisine and a contemporary, creative spirit. His core ethos centers on reinterpreting Italian heritage with both rigor and inventive flair, ensuring that each dish offers a sophisticated yet accessible experience. He champions the idea of 'cucina bambinesca,' a concept emphasizing emotional connection and innovative twists, believing that food should evoke feelings and tell stories. Ingredient sourcing is paramount to his vision, where 'materie prime selezionate e stagionali' (selected and seasonal raw ingredients) are the undisputed protagonists. Cortinovis meticulously chooses ingredients for their peak quality and seasonality, forming the foundation of dishes that consciously balance 'memoria e innovazione' (memory and innovation). This commitment extends to a broad spectrum, from cherished regional products to more refined, globally inspired components like caviar and lobster, all integrated with a precise understanding of their potential. His overarching vision is rooted in 'ricerca e misura' (research and precision), ensuring that culinary explorations are purposeful rather than mere experimentation. Cortinovis aims to narrate territories and seasons through his creations, delivering 'piacevolezza sensoriale' (sensory pleasure) without compromising authenticity. This philosophy of thoughtful innovation, reverence for ingredients, and a drive to evoke emotion through taste defines his celebrated approach at Osteria della Brughiera, where every dish is a chapter in a continuous story of taste and hospitality. Chef Paolo Cortinovis's signature approach is defined by a 'tecnica raffinata' (refined technique) and 'misura' (precision), meticulously applied to create sophisticated and balanced culinary experiences. His technical style is a synthesis of international influences garnered from his esteemed career, including the creative, emotional 'cucina bambinesca' learned from Massimiliano Alajmo, innovative seafood techniques from Moreno Cedroni, the fundamental importance of expressed sauces from Yannick Alléno, and a focus on local, seasonal ingredients inspired by Scandinavian cuisine during his time at Aska in New York. His approach to flavor and plating showcases a remarkable equilibrium between deeply cherished regional Italian traditions and more audacious, contemporary incursions. Cortinovis artfully blends 'prodotti della memoria' (heritage staples) with exotic elements like tamarind, and integrates 'aromi inusuali' (unusual aromas) and luxurious ingredients such as crustaceans and caviar. He consciously crafts dishes that alternate between 'intensità e leggerezza' (intensity and lightness) and feature 'texture contrastanti' (contrasting textures), always striving for profound sensory pleasure. Among his most legendary signature dishes are the 'frittata di pasta con triglia di scoglio e pomodori verdi' (pasta frittata with red mullet and green tomatoes) and the 'maialino da latte croccante con tamarindo e pinzimonio' (crispy suckling pig with tamarind and crudités). These dishes perfectly encapsulate his philosophy of balancing tradition with inventive twists, highlighting seasonal ingredients with technical mastery. His tasting menu, aptly named 'I nuovi classici' (The New Classics), is a direct expression of this dynamic and harmonious culinary vision.

Career

• Chef at Osteria della Brughiera, Villa d'Almè
• Chef at Aska, New York City
• Sous Chef at Osteria della Brughiera, Villa d'Almè
• Sous chef at Cheval Blanc, Courchevel
• Chef de partie at La Madonnina del Pescatore, Senigallia
• Chef de partie at Azurmendi, Bilbao
• Chef de partie at Alajmo Group, Rubano