Chef Biography
Michele Sorrentino was born in Calabria, Italy and graduated from hotel school in 1979. He worked his way up the kitchen ladder, landing in 1985 as chef de cuisine at the Borgo San Felice in Chianti.
Seven years later, he opened his own restaurant in Siena, Italy, Antica Trattoria Botteganova, which was considered one of the top ten restaurants in Italy, and received his first Michelin Star in 1999. The following year, in 2000, the Great Chefs television team showed up to tape him for their Great Chefs of the World television series for the Discovery Channel (episodes # 228, 230, 250 & 258).
Nine years later in 2009, Chef Sorrentino sold his restaurant and moved to Singapore. In 2011, he opened La Barca in the Goodman Arts Centre in Singapore where he remains today in 2016.
Recipes
Grandmother’s Tuscan Apple Pie
Serving: 4 Print Grandmother’s Tuscan Apple Pie By Great Chefs September 20, 2016 Michele Sorrentino Antica Trattoria Botteganova Siena, Italy Dessert, Great Chefs of the World #250 These molded apple pies are made by pouring batter over diced apples in buttered ramekins. The lovely presentation includes a circle of tiny hearts, made with kiwi and […]
Scampi Ravioli with Rosemary and Chick-pea Cream
Serving: 4 Print Scampi Ravioli with Rosemary and Chick-pea Cream By Great Chefs October 16, 2015 Tender plump ravioli filled with scampi float in a pool of chick-pea sauce. The pale-colored dish is accented with bright red tomato cubes. Extra-virgin olive oil is used as a condiment as well as an ingredient; the final presentation […]
Sea Bass with Red Onion Mousse and Balsamic Vinegar
Serving: 4 Print Sea Bass with Red Onion Mousse and Balsamic Vinegar By Great Chefs October 16, 2015 Surrounded by baby vegetables, a bass fillet is coated with red onion mousse. Chef Sorrentino makes the point that he does not used aged balsamic vinegar in the onion preparation; using a fine aged vinegar in this […]
Shrimp Cake with Braised Leeks, Flounder Sauce, and Sevruga Caviar
Serving: 2 Print Shrimp Cake with Braised Leeks, Flounder Sauce, and Sevruga Caviar By Great Chefs October 14, 2015 Pretty pink shrimp spiral around the top of a mold of shrimp and braised leeks. The unusual sauce, made with flounder, accents the fresh-sea taste of the dish. Michele Sorrentino adds color with bright red cubes […]