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Sergio Mei

Sergio Mei
  • Sergio Mei
    Chef

World-famous chef Sergio Mei started his career as a young bakery apprentice in his native island, Sardinia. Following stints in several restaurants in Milan and Lombardy, his career took him around the world, where he became intimately familiar with an ever wider range of ingredients and techniques. Sergio Mei has been Executive Chef at the Four Seasons Hotel in Milan from 1994 to 2015.
In 1990 he received the “Disciple d’Escoffier” prize at Cannes, in 1991 won the 1st prize “Golden Chef of Italy” and in 1998 it was voted Chef of the Year by the Academy of Italian Cooking. Member of many gastronomic juries including the “Marchesi Award” and the “Bocuse d’Or”, Sergio Mei, for more than ten years, held courses at the Ecole Lenotre in Paris and worked as counselor helping the opening of famous restaurants in Italy and abroad.
Author of many books (“A Legna e Carbone”, “Nè Carne nè Pesce”, “Pesce Fuor d’acqua: storie e ricette di Sergio Mei”), recently he published for Reed Gourmet “La Cucina Italiana all’italiana”.