Chefs

Chefs are central to Slow Food events and projects. Across the world, knowledgeable cooks are the guardians of our gastronomic traditions, innovators of ingenious culinary techniques and the disciples of food culture.

Using their head and hands, chefs use recipes to tell the stories of the sea and land, teaching us more about our own cultures and taking us on journeys of discovery.

There’s no shortage of chefs at Slow Fish, where they play a vital role as educators, promoters, and a bridge between fishers and consumers.

  • In the kitchen of Il Marin—Eataly, some of the biggest international names offer their most refined and creative fish and seafood dishes in the Dinner Dates (link). There are three Michelin-starred chefs among them—Moreno Cedroni, Pino Cuttaia and Gianfranco Pascucci— and Karla Enciso from Mexico, who specializes in Mayan food, and Daniel Maldonado of Ecuador, who is dedicated to reviving the use of traditional local ingredients.
  • Also at Eataly, in the new bistro, chefs featured in the Osterie d’Italia—the Slow Food guide to the best osterias in Italy—will be proposing their regional recipes at affordable prices. Among the first to accept our invitation was the Vecchia Marina di Roseto degli Abruzzi, who’ll be bringing some of their local specialties to Genoa. From South Africa Loubie Rusch e Jade de Waal will bring their effervescent ideas in a dinner, in which they will serve fresh Ligurian fish with the likes of sandkool and veldkool.
  • The Chefs’ Alliance Kitchen will host members of one of the most dynamic Slow Food networks. The Slow Food Chefs’ Alliance is actively committed to defending food biodiversity across the world. Over a thousand chefs from restaurants, bistros and street kitchens support small-scale producers every day by using products from the Slow Food Presidia, the Ark of Taste, as well as local fruits, vegetables and cheeses, in their kitchens. These include Caroline Rye, author of The Urban Fishwife blog, which features a weekly story about different species of fish and how to cook them.
  • Yet more cooks will be at work in the Marketplace Kitchen, where each day you’ll be able to taste a diverse range of dishes, and hear the story behind each one. Chefs are often leaders in the fields of innovation and sustainability: you can find out more about their experiences in the Slow Fish Arena, and learn from them!