Internationally acclaimed 2-Michelin-starred Chef Valentino Marcattilii from the famed Ristorante San Domenico in Imola, northern Italy, will take up residence at Bacchus Brisbane. He has cooked for Pavarotti, Liza Minelli, Naomi Campbell & Jean Todt
Chef Marcattilii’s residency is the realisation of a career-long dream for Bacchus Head Chef Massimo Speroni. It represents the once-in-a-lifetime opportunity for Australian diners to experience the master Italian Chef.
Chef Marcattilii will host five special degustation dining experiences featuring his most beloved dishes.
This exclusive event will be held from Tuesday 18 to Friday 21 September 2018.
About Chef Valentino Marcattilii
Chef Valentino Marcattilii’s life is dedicated to food and family. At 16, he started work at Ristorante San Domenico, as the assistant to one of the great Italian chefs, Nino Bergese. He stood beside Bergese in the kitchen until his death seven years later when he undertook a series of apprenticeships in some of the most renowned restaurants in France – Auberge de l’Ile, Troisgros, Madame Point & Vergé. When he returned he assumed the direction and co-ownership of the Ristorante San Domenico kitchens.
Ristorante San Domenico opened in Imola on March 7, 1970. In 1973 it gained its first mention in the Michelin guide, in 1975 it earnt its first Michelin Star and in 1977, (41 years ago), its second.
Chef Marcattilii was the first in Italy to introduce the idea of “home cooking” in restaurants, which until that time had only been entertained within the walls of aristocratic homes. He also began to collaborate, consulting internationally with Monterey Plaza (California), Ristorante Donatello in San Francisco, Restaurant La Main à La Pâte in Paris, the restaurant of the Palm Bay Hotel in Miami and the Conrad Hilton in Hong Kong.
In June 1988 the Ristorante San Domenico opened in New York at 240 Central Park South, with Valentino Executive Chef. In July Brian Miller, the critic of the New York Times, gave the restaurant 3 Michelin stars: an award that he had never before given to an Italian restaurant. The same year Esquire Magazine defined Ristorante San Domenico “the best of the Year” in the USA.
A standout dish at Ristorante San Domenico (and touted as one of the dishes to “try before you die”) is the Uovo-in-Raviolo – a singular ravioli with an egg inside. While it sounds simple, the dish is highly complex. Today, the kitchen is run by Valentino’s grandson, Chef Massimiliano Mascia, however, his grandfather is still found in the kitchen, unless of course, he is traveling the world sharing his love of food.
About Bacchus and Chef Massimo Speroni
Chef Speroni joined Bacchus direct from Ristorante San Domenico just over 18 months ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world. Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.
The Valentino Marcattilii Series @ Bacchus Restaurant, Brisbane
- Tuesday 18 September 2018 – VIP LAUNCH DINNER – A Night with Valentino Marcattilii, 5-course Degustation (evening only) with Ruinart “R” de Ruinart NV, Oysters, Caviar and meet Valentino Marcattilii on arrival in Bacchus Bar – $289 per person with paired wines.
- Wednesday 19 September 2018 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines.
- Thursday 20 September 2018 – The Valentino Marcattilii 5-course Degustation (evening only) – $169 per person or $259 with paired wines.
- Friday 21 September 2018 – 5 pm arrival – The Valentino Marcattilii 5-course Degustation with a finale drink at Soleil Pool Bar – $179 per person or $269 with paired wines.
- Friday 21 September 2018 – 8 pm arrival – The Valentino Marcattilii & Massimo Speroni 8-course Degustation, with Oysters & Caviar on arrival in Bacchus Bar – $249 per person or $384 with paired wine
Book your tickets today for this exculsive once-in-a-lifetime event via email@example.com or phone: 07 3364 0837
Accommodation Packages and dinner with Chef Valentino Marcattilii
The following accommodation packages are available:
The Valentino Experience – ACCOMMODATION PACKAGE
For a true VIP experience, stay overnight at Rydges South Bank (saves the drive home!), in a King Suite with private balcony and be welcomed with a hand-crafted gift by Chef Valentino Marcattilii himself. Breakfast in Bacchus and late check out is included. From $374.
Airport Transfers can be arranged by the hotel’s concierge team with the hotel’s limousine service partner. *Subject to availability.
BOOKINGS: +61 7 3364 0800 Email: firstname.lastname@example.org
About the Chefs
Bacchus Restaurant, Brisbane, Australia
Head Chef: Massimo Speroni
Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank
Ristorante San Domenico, Imola, Italy
Head Chef Massimiliano Mascia; Executive Chef Valentino Marcattilii
Via Sacchi, 1, Imola, Bologna