Carmelo Trentacosti
The aesthetics of rigor
Sicilian in origin although born in a tiny country in northern Germany, he carries within himself all the colors and flavors of his land and the ability to blend aromas and ingredients from the different gastronomic traditions of the Mediterranean.
Forty-seven years old, disciple of Nino Graziano, with a training path dotted with important collaborations in the most prestigious venues in the Veneto and Italian regions, dishes that satisfy the most refined palates and win the eye are born from his inspiration. From his kitchen all the secrets, the scents and the flavors of his land of origin emerge, the dishes are distinguished by the kept flavors, never exaggerated and highlight a unique refinement.
Its winning weapons are simplicity, rigor, respect for the raw material and the care of the aesthetic aspect in its shapes and colors.
From November 2009 to December 31, 2012 he was part of the Italian National Cooks, representing Italy in international competitions.
He has collected important premieres, with his dishes he has delighted the customers of the best restaurants in Italy.
THE
HISTORY OF AWARDS
Team cooking Olympics in Herfurt (Germany) silver medalist in the cold kitchen category and silver medalist in the hot kitchen category (National Italian Cooks).
2011
European Team Champion at the European Championships in Dublin, gold medalist in the cold kitchen category and gold medalist in the hot kitchen category (National Italian Cooks).
2010
World cooking championship in Luxemburg, silver medalist in the cold kitchen category and silver medalist in the hot kitchen category (Nazionale Italiana Cuochi).
2010
Gold medal to the chef of the year ristoexpo Erba.
2009
Gold medal to the chef of the year ristoexpo Erba.
2008
Bronze medal for Italy’s international hot food category.
2023
1 MICHELIN star with the MEC Restaurant.
