Chef Massimo Bottura Shares Why People Don't Understand What He's Doing

Legendary chef Massimo Bottura, owner of Osteria Francescana in Modena, Italy, has three Michelin stars and a green Michelin star and yet wears his fame lightly, as his focus is always on his food.

But food isn't the only thing keeping him busy. He's also a Goodwill Ambassador for the United Nations Environment Programme (UNEP), since September 2024, and founder of the non-profit organisation, Food for Soul.

We caught up with him at the Library Bar in The Leela Palace Bengaluru, during his first-ever trip to the city, to talk about all things food.

Tell us something about your culinary journey and how you look back at your career.

That’s a long story, but I think I was born in a way that I always keep my mind working. And I always say in my future there will always be a future, and this expression is something I truly believe in. The idea of shaping the future of Italian gastronomy led me to create ‘Globale’ last year to answer the question of what the future of Italian cuisine is. As an artist does with painting, poetry, or music, I do with food, and that is how I have lived my life. It is quite intense, and most times people do not understand what I am doing. They will understand in the future, and I always say the future is a state of mind, and the name of the future is courage.

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Congratulations on 30 years of Osteria Francescana. Why, according to you, is it one of the world’s finest restaurants?

It's really all about our approach to ethics and aesthetics that has held us in good stead. We create culture and are ambassadors of our agriculture as we promote our farmers, fishermen, and cheesemakers. We are shaping the minds of the young generation, and we have 1800 resumes of people waiting to join us. We are also agents of tourism, as now we have people coming to Modena who come to discover the land of slow food and fast cars. It’s not just about the food but also about the combination of all this that makes the experience worthwhile.

How do you use ingredients available locally to bring in your touch to a dish?

Some ingredients are part of my DNA; my muscles are made with Parmigiano Reggiano, and there is balsamic vinegar in my veins. When I use those ingredients, it's my personal touch, and the rest can be incorporated using what is locally available and give a message that is global. Culture is the most important ingredient.

How do you look at the past to make sure food is relevant for the future?

I look at the past in a critical way, not as nostalgically, as I feel that makes one complacent. Traditions can get dusty, and when you look at them critically, you can get the best of the past to make them relevant for the future.

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How excited are you about coming to Bengaluru for the first time, and what can diners expect at Le Cirque Signature at The Leela Palace Bengaluru?

It’s my first time in Bengaluru, and it’s very exciting. I had a banana leaf meal and also checked out the speakeasy ZLB 23. The diners will experience a little bit of my mind with my dishes. My dishes are who I am, and collaborating with culinary culture and coming to India each year means that it is very important to develop the dishes I am presenting.

Who or what inspires you?

I am inspired by arts, music, poetry, fast cars, and motorcycles, and when you are surrounded by brilliant minds, you are constantly inspired by your environment.

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What are your future plans?

I always have the door open for the unexpected. A couple of weeks ago I signed up with Barilla to develop pasta for their F1 collaboration. I have a dream to open a sous kitchen in Nairobi – maybe it could even happen this year.