Mario Frittoli Chef Profile
Be original, be happy
Knowing how to cook well is not enough for me. Many top chefs cultivate their culinary passion in the preparation process that starts from the careful selection of raw materials, through to the the study of intelligent cooking methods and techniques, to the meticulous presentation of each dish. Although I share all this, my passion primarily feeds on the experiences and communication I have with my clients, with whom I always seek and exciting and stimulating dialogue, the starting and ending point of all of my creations.
Therefore my cuisine is deeply creative, always ready to change, not only with the seasons, but also the mood and feelings of people around me. Following my extroverted nature I have been able to find a wonderful relationship with my audience in the great cosmopolitan city that is Tokyo, where I have been for the last twenty years, and that saw me cooking on many tv programs and at culinary events, on papers and magazines, as well as participating in the creation of many restaurants and writing books.
I have to constantly remind those who define me a "Celebrity Chef", that my world is not exclusive, but rather seeks to involve as many people as possible through my original and diverse dishes. It's in this social context that my menus find their true purpose: from the appetizer to dessert they entertain my audience on a gastronomic journey made of always new pleasures and special surprises, in a style that is artistic, original and creative, at the same time fun and fascinating.
Angelo Paracucchi in Sarzana and London, Paul Bocuse in Lyon, were my "maestri" in the culinary art. Once I discovered my style I then develop my best qualities at close contact with a cosmopolitan and demanding world, who in addition to my cuisine loves art, fashion, collecting, and all the good and beautiful things that life can offer.
weddings, catering, cooking classes, consulting to food companies
2008 - present
4-1-10 Nishi-Azabu, Tôkyô, Japan
Ristorante Luxor Marunouchi
Chef / Owner
2005 - 2007
Marunouchi, Tôkyô, Japan
Ristorante Luxor Shirokanedai
Chef / Owner
2002 - 2007
Shirokanedai, Tôkyô, Japan
1999 - 2001
Higashi-Azabu, Tôkyô, Japan
1990 - 1999
Roppongi, Tôkyô, Japan
|Insitute "G. Minuto" M.Massa|
- Buon Appetito!! ((Mario Frittoli)
- 楽しくおいしいマリオのイタリア料理 (大型本) (Mario Frittoli)