2023-09-01 06:48:46
Time.news – According to persistent rumors, Jessica Rosval, Canadian, born in 1985, will be the chef to whom Massimo Bottura will entrust the leadership of the kitchen of the Green Cat in his new restaurant in Modena, whose characteristic will be that of being “one of the most sustainable restaurants in the worldfrom a technical point of view and in people’s heads”, as reported by Gambero Rosso.
From Chez L’Épicier in Montréal and then from Chef Melissa Craig’s Bearfoot Bistro, Rosval was the first cook to win the prestigious “Gold metal plates” in Canada. She entered the Osteria Francescana in 2013, after spending a birthday dinner with her boyfriend, she hasn’t gone out since then, “at least ideally”, she glosses the monthly.
In Modena he took the place of Davide Di Fabio who, together with Takahiko Kondo replaced the souschef Yoji Tokuyoshi, and just two months after his arrival he enters the game of appetizers. It was December 2013. And since then she has always been in the team with Massimo Bottura’s team. Alla Francescana, first, then for a period in the kitchen for external events and, since 2019, at the helm of the kitchen of Casa Maria Ligia, the country guest house of Massimo Bottura&Lara Gilmore, opened in 2019 in an 18th century building, the realm of hospitality, with rooms and kitchen, tennis court, swimming pool, music room and vegetable garden. Launched on the direct advice of Marchionne, the CEO of Fiat who died prematurely in 2018, five years ago.
Now ten years after that birthday celebration, which was followed by entering the kitchen of the Osteria Francescana after a chat at the end of dinner, Jessica Rosval seems ready for the new Modenese adventure, barring unforeseen events, she should leave within the month of September.
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