Reopening Is Like First Day of School, Says Bottura

Massimo Bottura, renowned chef and owner of Osteria Francescana, discusses his achievements, including Michelin stars and sustainability awards. He shares insights on adapting to the pandemic, focusing on quality over quantity, and introducing a new menu inspired by Italian gastronomy. Bottura emphasizes the importance of restoring the soul through dining experiences and addresses the social impact of COVID-19 on the restaurant industry.

What significant achievement did Osteria Francescana accomplish in 2016 and 2018?

• Won the World's Best Restaurant Award

• Won the Best Italian Restaurant Award

• Received the Michelin Green Star

• Became the first restaurant to offer a vegan menu

How did Massimo Bottura respond to the challenges posed by the pandemic?

• He closed his restaurant temporarily

• He opened a new restaurant in another country

• He focused on sustainability and team engagement

• He reduced his staff significantly

What is the theme of the new menu introduced by Massimo Bottura?

• Inspired by Italian gastronomy and cultural references

• Fusion cuisine

• Traditional Italian dishes

• A focus on vegan and vegetarian options

What is Massimo Bottura's approach to hospitality in his restaurants?

• Prioritizing quality over quantity

• Offering discounts to attract more customers

• Focusing on high guest numbers

• Expanding to multiple locations

What is one of the challenges Massimo Bottura foresees for the restaurant industry post-pandemic?

• A decrease in culinary innovation

• A lack of interest in fine dining

• A shortage of quality ingredients

• An increase in restaurant closures

How does Massimo Bottura incorporate art and design into his projects for those in need?

• By hosting art exhibitions in his restaurants

• By designing soup kitchens with art and architecture

• By collaborating with famous artists for restaurant decor

• By offering art classes to his staff

What is Massimo Bottura's outlook on the future despite the challenges faced by the industry?

• Cautious and hesitant

• Indifferent and passive

• Optimistic and solution-focused

• Pessimistic and uncertain