As evolution of CARE’s Chefs under 30, the project reinforces the values of sharing and sustainability, underlining the close collaboration between Torre – Fondazione Prada’s Restaurant – and young talents of national and international ethical cuisine.
For each of the three dinners Lorenzo Lunghi, Torre’s resident chef, will host a different young chef with whom he will prepare a four-hand menu, always putting nature respect in first place.
Torre & CARE’s 4 Hands Dinner Under 30 becomes an opportunity to dive into an unforgettable culinary narrative awakening the senses and experiencing different gastronomic perspectives.
This event is a stage for reflection on the concepts of sustainability, care for the land and protection of the environment, to open a new way for the future of cuisine.
Resident chef at Torre, Milan
Born in 1986, Florentine. He began his training at Emanuela and Fulvio Pierangelini’s Gambero Rosso restaurant in San Vincenzo (LI). In 2011 he opened the restaurant Il Bucaniere in collaboration with Fulvietto Pierangeli, offering a menu based on seafood.
He then moved to Paris, where he worked in the kitchens of Le Chateaubriand and Iñaki Aizpitarte’s Le Dauphin. For almost five years he held the position of sous-chef at Saturne.
9-11 September 2022
Kardelen Soyalp Kurt
Neolokal, Karaköy, Turkey
Kardelen’s journey in the kitchen started over eight years ago. After graduating with honours in Gastronomy and Culinary Arts from Yeditepe University in 2019, he is currently pursuing a Master’s degree at the same university on Sustainability and Innovation. In 2019 he received a Young Chef Scholarship at the Oxford Food Symposium and a full scholarship from the first Mad Academy, for the Environment and Sustainability programme in 2020. His passion for cooking stems from his desire to create new flavours, in harmony with nature.
Neolokal, Karaköy, Turkey
Ramazan’s passion for cooking began when he decided to study gastronomy in high school. After graduating from Beykent University with a Bachelor of Gastronomy and Culinary Arts in 2016, he worked as a Sous Chef at Neolokal (Turkey), until 2021. After this experience, Ramazan moved to Norway to work at Under. He is currently exploring Turkish cuisine, with the aim of opening a sustainable restaurant.
Last edition with
ConTanima, Bozen, Italy
19 - 21 may 2022
Born in 1992 in Rome, Matteo Taccini successfully attended ALMA, the prestigious international school of Italian cuisine, where he acquired techniques and skills based on the teachings of Maestro Gualtiero Marchesi. After enriching his background at some of the best restaurants in the world, including Enigma Restaurant* and Tickets Bar* in Barcelona alongside Ferran and Albert Adrià, Il Pagliaccio Restaurant**, Imàgo Restaurant* in Rome and Noma Restaurant*** in Copenhagen, he arrived in Bolzano, at the Parkhotel Laurin, as executive chef of ConTanima.