Обо мне
Hi, I introduce myself:
Cogliandro are Philip, Manager Executive Chef of The Academy of Reggio Calabria in Lazarus, Gourmet Restaurant, housed in the ancient home of the Location Castelluccia, palace of the 800.
The Academy, located on the waterfront with Cicero in the background the imposing Mount Etna Volcano, consists of three areas: "The Temple", elegant receptions and banquets, with capitals, columns and beams that recall the temples of Magna Greece lighting that makes it magic making you immerse in antiquity, the "Sala degli Archi, old, housed in what was originally the old tavern, with arches and pillars in brick, and finally the" Sala delle Cantine "with simple hand-crafted wooden wine cellars where they make good-looking bottles in the wine list and comfortable sofas to enjoy drinks and nice finger food.
L'Academy are the owner, I am personally assisted the preparation of the dishes from my very able co-worker John Dascola and Food & Beverage Manager Demetrius Albano.
My menus are inspired by a set of sensations, tastes and pleasures of mixtures, based on the need to "get their hands dirty" in a personal way.
And 'how I built my experience and I put together in my dishes.
The philosophy that accompanies the daily choices of my kitchen, is the game of "looking for a thrill" to give to those who come to taste my cooking or to whom I have the pleasure to taste my cooking and that, using I think all that is necessary to achieve this goal.
For me, cooking is essential to the methodology expressed to add to the freshness of the ingredients, the taste of a freshly prepared food, without the use of pre-cooking of all sorts.
Consequently, the wait before the start of the "culinary journey" is the time used for a careful and scrupulous presentation of my specialties.
Награды, почести и соообщества
Honorary Degree in Gastronomic Sciences
Certificate of Merit FNPC
International Prize "Dominic aliquo"
Mark Kitchen Gourmet Italian Hospitality Year 2011
Италия
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28 сентября 2011Chef - I look forward to your offerings here. Best wishes, Chef Amos Miller
