Innocenti Evasioni

 

Via Privata della Bindellina, Milano

Open Monday to Saturday from 8 to 11 pm

Sunday closed

 

Info & Reservations

+39 0233001882

ristorante@innocentievasioni.com

Social​

  • the fork innocenti evasioni
  • 48942
  • facebook innocenti evasioni
  • instagram innocenti evasioni

P.iva: 12331300157

A little bit about me...

47 years old, graduated from the "Carlo Porta" Hotel School in Milan, he took his first steps in the kitchens of famous restaurants in Liguria and Sardinia, in 1995 he joined the Sadler brigade, Milan's starred restaurant, where he refined and perfected techniques and rigor.


In 1998 he took over the Innocenti Evasioni restaurant in Milan where he began a journey in search of taste, environment and high quality service. In 2007 he became a member of the prestigious Association Jeunes Restaurateurs d’Europe until he was appointed vice president and in 2009 he was awarded the coveted Michelin star that was still confirmed.


From 2013 he publishes his recipes in the magazine "La Cucina Italiana" (Condé Nast Group) and is resident chef of the television program "Detto Fatto" broadcast on Rai Due. Since 2014 he has edited the section "Tested for you" in the monthly BAR newspaper published by New Business Media. From 2019 he is a regular guest on the broadcast "La prova del Cuoco" broadcast on RAIUNO.


It carries out consultancy activities at national and international level for start-ups and companies in the food sector that require project development, reorganization and repositioning.


From 2018 he is project manager special food events for EuroDisney Paris.


He has served as ambassador testimonial and brand for large groups such as the Grana Padano Consortium, Whirlpool, Electrolux, Swisse (P&G group), Gin Mare, Nespresso, Dysnelad Paris, Jaguar, BOGGI Milan.


In 2016 he founded, together with his wife, "Arrilonga" estate in Monferrato (Piedmont) for the production and marketing of organic wine.


In 2018 he founded "Innocenti Evasioni Gourmet Factory", a space dedicated to the dissemination of food culture through cooking classes, team building, chef tables and experimental laboratories available to important brands in the food world.


In 2017, in collaboration with Designer Marco Goffi, he designs the table plate called "Galante" which will be awarded in 2018 by the GOOD DESIGN® Award in the Tabletop category.
The prize, awarded within the prestigious Global Awards Program for Design Excellence and Design Innovation, assigns Galante a definitive place within the permanent collection of the Chicago Athenaeum, Museum of Architecture and Design.