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Beijing China, October 20, 2017 – Michelin Chef Vincenzo Guarino is specialized in blending the authentic Italian gastronomy and his worldwide culinary experience into one. Together with Barolo chef de cuisine Amedeo Ferri, they will take you to experience and indulge in a Micheline treat during November 24 to 26, 2017 at Barolo.

Chef Vincenzo comes from Vico Equense Italy, he fell in love with the culinary art at the tender age of 14 and the idea of becoming a chef began to mature within him. With his diploma in hand, he begins to take part in internships held in popular locations such as Lausanne, Zurich, Naples and Milan. In order to perfect the techniques inherent to particular types of dishes, he attends specialization courses in confectionery as well as preparation of risottos and Finger food. He believes that the passion for cooking and the exploration of new ways can push dishes to a higher level.

The early part of his career, he works in several Michelin-starred restaurants both in Italy and abroad, alongside the likes of Chef Gualtiero Marchesi in Capri. In order to hone his culinary skills, he participates in several national competitions, such as Chicco d’Oro Award (Verona, 2008), where he gets the first prize for the best risotto in the competition. As a result of his rich experiences and infinite passion, he obtained the first prestigious Michelin star while working as Executive Chef in 2009. What worth to mention is that the aforementioned recognition shall be reconfirmed in 2012.  In addition, he obtained a Michelin Star last November 2016 at the Pievano restaurant, where in just 7 months as an Executive Chef. Since 2013 he has participated in various events both in Italy and abroad including "Gastronomy week" in Moscow (2013), the "Italian Cuisine World Summit Dubai" at Dubai (2014 - 2015 - 2016), "Gastronomy week "in London (2015) and the "Italian Cuisine World Summit” in China Beijing (2016).

Chef Vincenzo offers a five-course set lunch menu and eight-course set dinner menu, showcasing Shabu-Shabu Prawns with Eggplant Parmigiana; Black Cod Marinated in Tomato Water; Strawberry Sorbet, Milk Cream Mousse and so on. Chef Vincenzo commits to creating unique Michelin tastes, he combines the innate passion and rich experience together and presents you the fantastic Italian legends.

“When the food brings glorious sparks to reality, that's the real significance of cooking.” said by Patrick Weder, the general manager of The Ritz-Carlton, Beijing, “we are delighted to invited Michelin-starred chef Vincenzo come to Barolo, so that you can experience the extraordinary cuisine art of our talented chef.”

Time: 11:30am to 2:00 pm; 6:00 p.m. – 10:00 p.m., November 24th to 26th, 2017
November 25th – 26th Lunch: RMB 688 net per person, 5-course set menu,
RMB 388 net per person for 3 wine paring
November 24th – 26th Dinner: RMB 1288 net per person, 8-course set menu
RMB 388 net per person for 3 wine paring
Venue: Barolo, 2nd floor, The Ritz-Carlton, Beijing
Reservations: 86.10.5908 8151