Gualtiero Marchesi was born in Milan in 1930. When he was a boy, he was interested in gastronomy and cuisine; he made his first experience in the parents’ restaurant of the hotel Mercato in Milan. He starts his vocational training at the Kulm Hotel in Saint Moritz and then at “Ecole Hôteliere” in Switzerland.
Back to Italy, he starts working in Mercato restaurant and he creates an avant-garde cuisine, which respects the traditional cuisine as well as the classical one. As he wants to improve his Knowledge, he goes and works for the best French restaurants as Ledoyen in Paris, Le Chapeau Rouge in Dijon and for the Troisgros restaurant in Roanne. This French experience improves his awareness about French and international cuisine which has constantly evolved.
In 1977, he opens his restaurant at via Bonvesin de la Riva in Milan. In the first year, he deserves a star for the Michelin Guide book and the following year, the second one. Gault and Millau, gastronomic critics, declare in an interview published in the Times that Gualtiero Marchesi is one of the best chefs in the world. His name is on the pages of the most famous gastronomic guides and in 1985 for the first time in Italy the Michelin Guide book pays homage to Gualtiero Marchesi the third stars. We can affirm that Gualtiero Marchesi is part of the gastronomic élite in the worldwide.
Gualtiero Marchesi is one of the promoter of the European Community of chefs called Euro-Toques with Pierre Romeyer and Paul Bocuse in 1986 in Bruxelles set up by the E.E.C..
He receives a lot of prestigious titles: in 1989 “Personnalité de l’année” for gastronomy given the first time to an Italian chef; in 1986 “Cavaliere della Repubblica”; and the same year he receives “ Ambrogino d’Oro” the heist award of Milan city; in 1990 the French Cultural and Communication minister gives him the “Chevalier des Arts et des lettres” medal: this award confirms his now today position; in 1991 the President of Italian Republic Francesco Cossiga entitles him “Commendatore della Repubblica”.
In September 1993, he moves to Franciacorta, a small and wonderful territory placed between Bergamo and Brescia. His restaurant is inside the Albereta Hotel, a luxury 19th villa with 44 suites, swimming pool, sauna, tennis and halls for meeting and banquets.
Since 1994 Gualtiero Marchesi has begun several co-operations abroad, in particular in Japan where he introduces his new cooking philosophy. His personality, his cooking and his advice are successful in the international market.
In October 1996, Gualtiero Marchesi’s Trademark s.r.l. is set up and Mr. Marchesi is the President; his aim is coordinating company’s strategies and international relationships. n 1998, Forlimpopoli awards Gualtiero Marchesi the prestigious and historical “Premio Artusi”.
In 1999, Lombardia region gives him the Seal “Longobardo d’Oro”: this award is given to the most important and famous Longobard people in Italy and all over the world.
For the triennium 2000-2002, Gualtiero Marchesi becomes the Euro-Toques International President; Euro-Toques is an association of about 3000 almost important chefs in Europe with 18 prestige offices.
In January 2001 he opens his restaurant in Paris, in 9 Castiglione Street, near Place Vendôme. In February 2002, he obtains his first start for the Michelin Guide boook.
On June 30th he was given the Laurea Honoris Causa in Feeding Science to the Universitas Sancti Cyrilli in Rome.
On October 14th Gualtiero Marchesi opens his restaurant in Rome Hostaria dell’Orso, the oldest restaurant of the capital city, situated in a medieval palace dated from 1400 A.D. between Piazza Navona and Tevere.
On October 22nd the International Academy of Gastronomy gives Gualtiero Marchesi the Grand Prix “ Mémoire et Gratitude”, the most prestigious prize the Academy gives chef who, thanks to his engagement and steadiness has renewed the classical cuisine concepts causing the evolution of the cuisine and reaching a turning point in the international gastronomy story.
Gualtiero Marchesi will be awarded during an historical ceremony in Lione together with others importants chefs of the International Gastronomy as Paul Bocuse – France, Michel Roux – England, Pierre Wynants – Belgium, Heinz Winkler – Germany, Frédy Girardet – Switzerland, Benjamin Urdiain – Spain.

More information about Gualtiero Marchesi you will find on his internet site www.marchesi.it.