March 13, 2022 from Chaîne des Rôtisseurs
Francesco Maganuco, born in Catania in 1984, is currently the Chef at the Grissini Restaurant at the Crystal Hotel in St. Moritz. He joined the Chaine in 2020 (inducted in Lucca as Chef Rotisseur of the Bailliage of Como). He is a young professional on the rise, having already come a long way, but he knows he still has to continue practicing to achieve even greater satisfaction. His resume is prestigious. He alternated his studies in Cultural Anthropology at the Alma Mater Studiorum in Bologna with seasonal work in the restaurant industry. Professionally, he honed his skills in Sardinia (Costa Smeralda), in Rome at the Hotel Aldrovandi Palace Villa Borghese with Chef Don Alfonso Iaccarino, at the renowned Hotel Villa d’Este in Cernobbio, at the Grand Hotel Tremezzo – Ristorante L’Escale. He also gained some international experience in Miami (USA). Finally, in 2018, he arrived in St. Moritz.
Here, at the Crystal Hotel, Francesco Maganuco met Canadian journalist Pamela Putman, who wrote a beautiful report about him and the establishment where he works, published across the Atlantic. Here are some excerpts from that piece.
“Fine dining is a stimulating experience for our senses. It goes far beyond simply eating. Anyone who has ever enjoyed organizing any kind of party at home knows how important the contribution of the kitchen is to achieve the goal. It is therefore advisable to rely on the skills of specialized staff, such as that of a restaurant, attentive to every single aspect: the sounds, the aromas, the smallest detail, up to the plating and arrangement of the cutlery. The ones who contribute the most in these occasions are the Chefs who constantly oversee each course, making the culinary art and those who practice it even more appreciated.
When I first met Chef Francesco Maganuco at the Crystal Hotel (Pamela Putman wrote again), I immediately understood how devoted he is to his craft. Always striving for perfection in every aspect of his work. His Sicilian origins inspired him to create art and beauty.
‘When the guest sits at the table,’ says Maganuco, ‘they do not just sit to eat food or drink wine, but above all to embark on a gastronomic journey, a sensory experience.’
Maganuco is very familiar with the pressure and rigor associated with working in luxury restaurants. At these high levels, one encounters a complex combination of time management, people management, and stress management that requires great mental acuity. The luxury experience is always centered on achieving the absolute best: the sensation, the visual quality, the reputation; and finally, the best wine pairings. This is the cherry on top.
The Chaine des Rôtisseurs is a prestigious historical association, founded in 1248. It has royal origins and is composed of both amateur and professional members. The latter are people dedicated to creating dishes that are true works of art, maintaining a high standard of gastronomic quality shared by gourmet enthusiasts worldwide.
Feeling these responsibilities, Maganuco has found meditation to be an important element for focusing and unlocking creativity in his work. This spiritual journey has become a distinctive element for him, just like it has for Eric Ripert, the French Chef and owner of Le Bernardin in New York. Feeling frustrated by kitchen stress, Ripert credits his calm demeanor to meditation.
Francesco Maganuco believes that the practice of meditation has helped him maintain a deep sense of humility while leading a talented group of cooks in the Crystal Hotel’s kitchen. The menu proposed, wrote Pamela Putman again, was excellent. With the assistance of Maitre Angelo Cantarelli and the collaboration of Chef Alessandro Da Como, he devised seven exceptional courses, culminating in the delicious dessert Apple Surprise, with cream and vanilla ice cream. The two bottles of Perrier Jouet Champagne that accompanied the dinner could have sufficed to end the evening on a sweet note, but the Apple Surprise proved to be the cherry on top.
Those visiting St. Moritz should not miss a visit to the Grissini Restaurant: the staff at the Crystal Hotel will welcome you with professional enthusiasm.
The Editorial Staff
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