Chef Tommaso Arrigoni is inspired by the great Italian and Milanese dishes, incorporating modern techniques and excellent raw materials to enrich a culinary tradition. He studied at the Carlo Porta hotel school in Milan. After his graduation, he started his culinary career in the kitchens of famous restaurants in Liguria and Sardinia. In 1995 he joined the Sadler brigade, a star restaurant in Milan, where he learned his cooking techniques and rigor. Then in 1998, he took over restaurant Innocenti Evasioni. In 2007, Tomasso became a member of the Jeunes Restaurateurs d’Europe Association, and in 2008 his outstanding skills were awarded a coveted Michelin star.
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