Roberto Monopoli was born on November 12, 1984, in Conversano, a municipality of the city of Bari. From a very young age he is passionate about the gastronomic delights of Puglia and consequently also to the kitchen, so much to want to attend the Professional Institute of State of the services for the enogastronomy and the Hotel hospitality (IPSSEOA) “Angelo Consoli”, of Castellana Grotte, another commune in the city of Bari.
For 7 years now he lives and works in Tuscany, his land of adoption.
“I lived the kitchen and the territory since childhood, when while the Mei were at work, with the grandparents I went to cultivate the fields and attended the culinary preparations…. From there the memory of colors, smells, moods.
After the hotel I decided to go to get out of the house, after some first experiences, I started working in the kitchens of great chefs, as Valeria Piccini of the restaurant “Cain” in Montemerano (GR), Claudio Sadler of the homonymous restaurant in Milan, Alain Ducasse when he was at the “Resort l’andana Tenuta la Badiola” in Castiglion della Pescaia (GR), Giuseppe Mancino of the restaurant “Little Prince” of Viareggio (LU).
Very different people but with very similar concepts. They taught me to know, recognize and select the ingredients and respect for them.
But from Ducasse it was like doing a university, I learned the method, the concept of cleanliness and organization and the idea of structuring the kitchen as an army. This has greatly influenced the refinement of the methodology.
The kitchen is the ideal place to express our identity and our philosophy, to express ourselves on the basis of the inspiration of the territory, to learn to look Intorno….ci are raw materials and ingredients everywhere, this is the true sense of professional freedom. “
After the last 2 years experience at the restaurant Fubi’s in Viareggio, he landed as Chef, in charge of the kitchen of the restaurant Syrah in Montecarlo, where together with his friend, his second, Stefano Gallo, he will bring his experience and passion for the Montecarlese cause to the Buonamico.