Massimo Bottura

Massimo Bottura
Born	(1962-09-30) September 30, 1962 Modena, Italy
Occupation(s)	Chef, culinary expert, business innovator
Known for	Osteria Francescana, Food for Soul, Kitchen Quarantine

Massimo Bottura (born 30 September 1962) is a renowned Italian chef, culinary expert, and business innovator.

He is the proprietor and head chef of Osteria Francescana located in Modena, a restaurant distinguished by three Michelin stars as well as a green Michelin star. The establishment has been recognized among the globe’s finest, achieving the top position in The World's 50 Best Restaurants rankings in both 2016 and 2018.

In recognition of his exceptional impact on the culinary world, Bottura was honored with the White Guide Global Gastronomy Award in 2014.

Early life, family and education

Hailing from Modena, Bottura’s enthusiasm for cooking was sparked early on by watching his mother, grandmother, and aunt prepare meals. Following his secondary education, he initially pursued law studies at the University of Modena and Reggio Emilia but discontinued in 1986 to engage in the family enterprise.

Training and early career

Bottura’s professional journey began outside the kitchen as a wholesaler of petroleum products. In 1986, he assumed control of Trattoria del Campazzo near Nonantola, where he deepened his understanding of Emilian cuisine under the mentorship of rezdora Lidia Cristoni. Subsequently, he refined his culinary expertise through French cooking lessons with Georges Coigny, merging traditional Italian regional flavors with classical French culinary methods.

In 1993, Bottura relocated to New York City and worked at an Italian café, where he met Lara Gilmore, who would become his wife. After nine months abroad, he returned to Modena and in 1994 undertook an internship with Alain Ducasse at Le Louis XV in Monte Carlo. On 19 March 1995, he launched Osteria Francescana in Modena. In 2000, Ferran Adrià invited him to El Bulli in Spain, where Bottura acquired foundational knowledge of molecular gastronomy.

Osteria Francescana

Osteria Francescana was established by Bottura on 19 March 1995 within Modena’s historic district. Since 2012, it has maintained three Michelin stars and achieved first place on The World's 50 Best Restaurants list in 2016 and again in 2018. From 2019 onward, it has been included in the Best of the Best category reserved for past top-ranking restaurants. The restaurant has also received top accolades from guides such as L'Espresso, Gambero Rosso, and the Touring Club. In recognition of its environmental initiatives and efforts to minimize food waste, it was awarded the Michelin Green Star in 2020.

Ascension

Bottura attained his inaugural Michelin star in 2002, followed by a second in 2006 and a third star in 2012. In 2011, he expanded his portfolio by acquiring Franceschetta58 in Modena, a more relaxed dining venue emphasizing locally sourced ingredients.

In 2013, Bottura took part in the Year of Italian Culture program in the United States and appeared on the television series Il Testimone. He also holds a directorial role among ten members at the Basque Culinary Center.

Featured prominently in Netflix’s documentary series Chef's Table in 2015, Bottura was later recognized by The New York Times as one of The Greats in October 2016.

In 2018, Gucci Osteria da Massimo Bottura debuted in Florence, combining local culinary traditions with diverse international influences; it earned its first Michelin Star a year later. That same year marked Bottura’s partnership with W Hotels to inaugurate Torno Subito at W Dubai - The Palm. The Gucci Osteria brand further expanded with establishments opening in Beverly Hills, Tokyo (2021), and Seoul (2022). In 2024, Torno Subito launched locations in Singapore alongside COMO Group and subsequently opened a branch in Miami.

Recognized as one of Time magazine’s 100 Most Influential People in 2019, Bottura and his wife also introduced Casa Maria Luigia—an eighteenth-century guesthouse situated in Emilia—which earned three Michelin keys by 2024.

In June 2020, Bottura joined forces with chefs, economists, and leaders to endorse an appeal advocating for a "purple economy" cultural revival; this initiative was published across prominent newspapers including Corriere della Sera, El País, and Le Monde.

A year later, in June 2021, he reopened Cavallino restaurant through a collaboration involving Ferrari and designer India Mahdavi.

Beyond the culinary world

Since 1995, Massimo Bottura has been crafting IGP balsamic vinegar and extra virgin olive oil under his Villa Manodori brand, demonstrating his commitment to sourcing exceptional quality ingredients.

In September 2020, Bottura was named Goodwill Ambassador for the United Nations Environment Programme (UNEP) in conjunction with the inauguration of the International Day of Awareness of Food Loss and Waste. Later, in September 2024, he took on the role of ambassador for the United Nations' Sustainable Development Goals (SDGs). In 2025, he curated the culinary offerings for the G7 Agriculture summit held at Neapolis Archaeological Park.

Food for Soul

Coinciding with Milan Expo 2015, Bottura collaborated with Caritas Ambrosiana in 2015 to establish Refettorio Ambrosiano, a social dining project aimed at tackling food waste and combating social isolation.

This initiative extended internationally during the 2016 Summer Olympics in Brazil through a partnership with chef David Hertz, resulting in Refettorio Gastromotiva. That year also saw Bottura and his wife founding Food for Soul, a nonprofit organization that utilizes Refettorios worldwide to address food waste by fostering hospitality and community involvement.

Bottura’s 2017 publication, Bread is Gold, gathers recipes and reflections from chefs associated with Refettorio, inspiring creative use of pantry staples. Since its release, Food for Soul has launched numerous global ventures alongside local collaborators to promote social transformation by uniting communities through shared meals.

Throughout the 2020 COVID-19 crisis, Food for Soul continued its operations and initiated a fundraising effort that recovered over 35 tons of surplus food within a month, distributing upwards of 100,000 meals to vulnerable groups and healthcare personnel.

In 2020, new Refettorios opened their doors in Mérida, Lima, New York City (Harlem), and San Francisco; followed by Sydney (OzHarvest) and Geneva in 2021. The Refettorio Modena is scheduled to reopen in 2024, with further projects currently in development.

Kitchen Quarantine

After Osteria Francescana temporarily closed due to the initial COVID-19 lockdown in March 2020, Massimo Bottura and his daughter Alexa launched Kitchen Quarantine—a nightly series of live broadcasts on Instagram featuring the Bottura family. This initiative sought to engage audiences worldwide by cooking together and sharing tips on minimizing household food waste, fostering a sense of connection during difficult periods. The series earned Bottura the 24th annual Webby Awards Webby Special Achievement Award as Chef of the Year in 2020 for its innovative approach.

Publications

• Aceto balsamico, Bibliotheca Culinaria, 2005.
• Pro. Attraverso tradizione e innovazione (co-authored with Cicco Sultano), Bibliotheca Culinaria, 2006.
• Parmigiano Reggiano, Bibliotheca Culinaria, 2006.
• Vieni in Italia con me, Phaidon-L'ippocampo, 2014. Documents two decades of Osteria Francescana’s development through photographs, narratives, and recipes.
• Il Pane è Oro - ingredienti ordinari per piatti straordinari, Phaidon-L'ippocampo, 2017. Showcases recipes and stories from chefs involved with Refettorio Ambrosiano, encouraging fresh perspectives on everyday ingredients.
• Slow Food Fast Cars, Phaidon-L'ippocampo, 2023. The inaugural book focused on Casa Maria Luigia, Bottura and Lara Gilmore’s guest residence near Modena.

Translations

• (EN) Never trust a skinny Italian chef, Phaidon, 2014
• (FR) Ne jamais faire confiance à un chef italien trop mince, Phaidon, 2015
• (EN) Bread is Gold, Phaidon, 2017

Honors, prizes and awards

2002

• Awarded one Michelin Star by the Michelin Guide.
• Received Best Emerging Chef Award from Gambero Rosso guide.

2004

• Honored with Performance of the Year by L'ESPRESSO guide.

2005

• Recipient of The Best of Gastronomy International Award.
• Earned Lunch of the Year distinction from L'ESPRESSO guide.
• Achieved Three Stars in the Veronelli guide.

2006

• Elevated to two Michelin Stars by the Michelin Guide.
• Named Creative Restaurant of the Year by Golosaria.

2007

• Recognized as Best Creative Chef at Identità Golose.
• Awarded Three Forks by Gambero Rosso guide.
• L'ESPRESSO guide honored the dish "Riso grigio... e nero" as Dish of the Year and rated 19/20.

2008

• L'ESPRESSO guide granted Dish of the Year to "Zuppa di lumache e spuma di aglio dolce."

2009

• Scored 19.5/20 in L'ESPRESSO guide.
• Gambero Rosso guide named "Homage to Thelonious Monk" Dish of the Year.
• Ranked 13th globally and highest new entry in The World's 50 Best Restaurants.
• Awarded "Personaggio di Gusto" by Istituto Valorizzazione Salumi Italiani.

2010

• Achieved a score of 19.75/20 in L'ESPRESSO guide.
• Positioned 6th worldwide and as Best Italian Restaurant in The World's 50 Best Restaurants.

2011

• L'ESPRESSO guide rated 19.75, recognizing it as Italy's Best Restaurant.
• Grand Prix de l'Art de la Cuisine named Chef of the Year.
• Ranked 4th globally in The World's 50 Best Restaurants and received Chef's Choice Award.

2012

• Gambero Rosso guide awarded Three Forks and a score of 95/100, naming it Italy's Best Restaurant.
• L'ESPRESSO guide gave a 19.75/20 rating, confirming its status as Italy's top restaurant.
• Osteria Francescana received Three Michelin Stars.
• Touring guide scored it 93, highlighting it as Italy's best dining venue.
• Positioned 5th globally in The World's 50 Best Restaurants.

2013–2015 Throughout these years, consistently earned top marks from Gambero Rosso and L'ESPRESSO guides; reached as high as second place globally in The World's 50 Best Restaurants; achieved a perfect 20/20 score from L'ESPRESSO in 2015.

2016–2018 Twice crowned Best Restaurant Worldwide by The World's 50 Best Restaurants (2016 and 2018); honored with the National Award Toson d'oro di Vespasiano Gonzaga; received honorary degrees from both University of Bologna and Academy of Fine Arts; awarded Milan’s Gold Medal of Civic Merit.

2019–2022 Gucci Osteria Firenze secured one Michelin Star (2019); Osteria Francescana maintained its Three Michelin Stars alongside a Michelin Green Star (2020); Food for Soul project earned the Compasso d'Oro award; Bottura appointed UNEP Goodwill Ambassador; Gucci Osteria locations in Los Angeles and Tokyo each gained one Michelin Star; multiple accolades bestowed by L'ESPRESSO and Gambero Rosso guides; received America Award from Italy–USA Foundation.

2023–2025 Massimo Bottura and Lara Gilmore recognized with Cultural Diplomacy Award; Bottura honored with No Waste Award from Identità Golose and Culture Award by Confartigianato Emilia Romagna; received McKim Medal from American Academy in Rome; awarded Farnèse d'Or pour la Culture for cultural contributions; L'ESPRESSO guide again acknowledged with Lunch of the Year and platinum hat distinctions; Casa Maria Luigia granted three Michelin Keys (2024); Bottura curated official G7 menu at Borgo Egnazia; Al Gatto Verde earned one Michelin Star plus a Michelin Green Star (2024); designated Maestro dell'Arte della Cucina Italiana by Italian government.