{"id":3298,"date":"2024-07-02T11:25:53","date_gmt":"2024-07-02T11:25:53","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=3298"},"modified":"2024-07-02T11:26:41","modified_gmt":"2024-07-02T11:26:41","slug":"giuseppe-molaro-where-creativity-meets-flavour","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/giuseppe-molaro-where-creativity-meets-flavour\/","title":{"rendered":"Giuseppe Molaro <br>Where creativity meets flavour"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Dove la creativit\u00e0 incontra il gusto. Intervista a Giuseppe Molaro\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/sYN7IRMkYBo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Giuseppe Molaro, born in Naples on 26 November 1986, has shown a great passion for cooking since EARLY childhood. He obtained a diploma from the IPSSAR De Medici in Ottaviano (NA) and began working AT his father&#8217;s restaurant, called &#8220;People Wine Bar&#8221; in Somma Vesuviana (NA), where he studied the dishes and PRODUCE of the Neapolitan tradition.<\/p>\n\n\n\n<p>Subsequently, he gained further experience in various restaurants IN THE CAMPANIA REGION, including Villa<br>Smeraldo, il Chiostro and le Arcate Catering, developing a perfect balance between classicism and innovation. His career also took him abroad, working for a year and a half in Ireland at the &#8220;Sapori Italiani&#8221; restaurant. From July 2008 to 2010, he held the role of Chef de match at the three-Michelin-starred \u201cEl Raco de Can Fabes\u201d restaurant in Santi Santamaria in Sant Celoni, Barcelona, \u200b\u200bwhere he acquired a new vision of cuisine. From September 2010 to 2012, he worked at the three-Michelin-star restaurant Pergola in Rome, under the guidance of Chef Heinz<br>Beck, who helped him grow and broaden his skills. His CAREER path saw him working in various prestigious restaurants throughout the world: Les Paillotte in Pescara (one Michelin star), &#8220;Gusto&#8221; by Heinz Beck in Portugal, \u201cSocial\u201d by Heinz Beck in Dubai and \u201cSensi\u201d by Heinz Beck, where he became Chef de Cuisine and finally Executive Chef. Following his hard work and achievements, he obtained numerous awards, including the 3 Gambero Rosso forks in 2017 and 2018, the 190th position in The Best Chef Awards competition in 2017, the Heinz Beck 6 Diamond Award in 2016 and 2017, and the Michelin star for the Heinz Beck restaurant and Sensi by Heinz Beck in Tokyo.<\/p>\n\n\n\n<p>Interiew by: Ariana Lavina Scotto<br>Video by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto<br>Video Editing by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto<br>Document by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto<br>Subtitle ita\/eng by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto<br>Translation by: Sara Fiorillo, Maria Antonietta Paudice, Ilaria Marigliano, Ariana Lavina Scotto<br>MedEatResarch \u2013 Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro<br>Realized: 8 maggio 2024<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Giuseppe Molaro, born in Naples on 26 November 1986, has shown a great passion for cooking since EARLY childhood. He obtained a diploma from the IPSSAR De Medici in Ottaviano (NA) and began working AT his father&#8217;s restaurant, called &#8220;People Wine Bar&#8221; in Somma Vesuviana (NA), where he studied the dishes and PRODUCE of the [&hellip;]<\/p>\n","protected":false},"author":274,"featured_media":3301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[128],"tags":[575,492,463,349],"class_list":["post-3298","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-chefs","tag-contamination","tag-gastronomy","tag-history","tag-mediterranean-diet","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/3298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/users\/274"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=3298"}],"version-history":[{"count":1,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/3298\/revisions"}],"predecessor-version":[{"id":3299,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/3298\/revisions\/3299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/3301"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=3298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=3298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=3298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}