Pier Bussetti

Pier Bussetti

Michelin-Starred Chef, Restaurant
Owner and Chef Consultant

Pier Bussetti grew up in a small town in the area of Canavese. After school, he attended the Public Culinary Institute “G.Colombatto” in Torino and it was here he realised his passion. After completing his University degree, he gains further experience working in Italy, France, USA, Japan and Spain.

In 1997 he and his partner Rosanna Basso (Maître and Sommelier) open Locanda Mongreno in Torino, a restaurant that reached the top of the National Gourmet Guides and obtained a Michelin star. After twelve years, they moved to the Castle of Govone, a sumptuous Royal Residence once owned by the kings of Italy, and now protected by UNESCO. The new restaurant called Restaurant Pier Bussetti al Castello di Govone is located inside the ancient Royal Stables of the Castle. In June 2010 the restaurant opened its doors and in November 2010, after only five months, it was awarded a Michelin star.

As a chef consultant, Pier Bussetti is in partnership with the Domani Restaurant in Hong Kong, as well as a new project in Moscow.Besides being a chef de cuisine and a consultant, Pier Bussetti is also a professor in a Culinary Institute and at the IAAD (University of Design Arts) of Torino in which he teaches Food & Design.

Presentation Synopsis – The Future of Fine

Dining Michelin-starred chef Pier Bussetti will talk about the gastronomic experience that is fine dining. Pier will look at what it takes to be a Michelin star chef, the knowledge and techniques. Pier will also examine the relationship between the chef and the hotel/restaurant brand, and how to get the most from the partnership in terms of marketability and performance standards. Looking to the future, Pier will give his account of how products, technique, design, service and the Michelin star guide will have to evolve to maintain high gastronomic quality. Pier looks at the importance of being unique and how fine dining restaurants can still offer a fresh experience to a discerning clientele.

Pier will conclude his presentation with a demonstration of his innovative Spoon Shock, which he has spoken about at the European Culinary Congress and has featured at the New Italian Design exhibition in contemporary art museums in Milan, Berlin and Istanbul. This year the exhibition comes to Asia, at the Beijing Industrial Design Centre and the National Taiwan Craft Research and Development Institute.