Who is Massimo Bottura?

A true son of Emilia-Romagna, the culinary capital of Italy, Massimo Bottura was born in Modena in September 1962 and is one of a growing band of innovative chefs pushing the boundaries of food and dining as we have come to know them. Massimo’s first experience of food and ingredients came from the many hours he claims he spent under his grandmother’s kitchen table, where he went to seek refuge from his older brothers. Here, at her knee, his great love affair with all things culinary began, and he took the first steps on a journey that would one day see his restaurant awarded three Michelin stars.

A bit about his background

Massimo did not initially set out to become a chef. In 1986 he was studying law when he heard that a roadside trattoria on the outskirts of Modena was for sale. He decided to take a break from his studies, bought and renovated the building, and a week later opened his first restaurant, the Trattoria del Campazzo. The rest, as they say, is history—and the law faculty’s loss was the culinary world’s gain.

His rise was not an overnight success. Bottura apprenticed under Chef Georges Cogny, where he developed a strong foundation in regional Italian cooking combined with classic French techniques. He later worked with renowned chefs Alain Ducasse at the Hôtel de Paris in Monte Carlo and Ferran Adrià of El Bulli fame in Spain. These experiences would later influence his deeply personal and intellectual approach to cuisine.

Massimo opens his restaurant in his hometown: Modena

In 1995, Bottura opened Osteria Francescana in the medieval heart of Modena, with the ambition of blending contemporary art, traditional Italian cuisine, and radical innovation. Over the years, both Bottura and Osteria Francescana accumulated numerous accolades, receiving their first Michelin star in 2002, a second in 2006, and the third in 2012—placing Bottura among a very small group of Italian chefs to achieve this distinction.

Osteria Francescana was later named the best restaurant in Italy and ranked among the top restaurants in the world. For a deeper look at the restaurant and its evolution, you can read our detailed guide to Massimo Bottura’s restaurant in Modena.

The signature dishes of Massimo Bottura

Massimo Bottura describes each of his dishes as a reconstruction of an idea, a memory, or a smile. Having lived in Modena all his life, the region plays a fundamental role in his cooking. From revisiting traditional recipes to reinterpreting them through art, philosophy, and emotion, Bottura’s cuisine is deeply rooted in Emilia-Romagna.

Some of his most iconic creations and culinary ideas are explored in our article on Massimo Bottura’s most unforgettable dishes, while his more experimental projects—including spaces like Gatto Verde and Acetaia—are covered in our behind-the-scenes visit to Bottura’s Acetaia and our review of Gatto Verde in Modena.

For those inspired by Bottura’s creative reinterpretation of tradition, there is also the opportunity to experience Emilia-Romagna cuisine firsthand. Our Gourmet Food Tour with Pasta Making Class allows food lovers to explore and create authentic local dishes in the region that shaped Bottura’s culinary vision.

At one of his celebrated New Year’s Eve dinners, Bottura dedicated dishes to friends around the world, drawing inspiration from global cuisines. Highlights included sea urchin spaghetti in the Neapolitan tradition, foie gras and white truffle in Emilian ravioli, and the Nordic-inspired “Aurora Borealis”—a poetic composition of porcini, black truffles, chestnuts, chocolate, and pumpkin beneath a blanket of leaves.

More on Massimo Bottura in Modena

• Osteria Francescana: Bottura’s restaurant in Modena
• Gatto Verde: our experience and review
• The story behind Al Gatto Verde
• Inside Bottura’s Acetaia
• Five iconic Massimo Bottura dishes