Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

Leisurely gardener, passionate chef: Mauro Colagreco

By: Reading Time: 2 Minutes
Previous Article On top of the world

Mauro Colagreco, an Argentinian chef with Italian roots in France, is living his best life. His restaurant, Mirazur, and its gardens are perched atop a jagged cliff in Menton, a Côte d’Azur village famous for its lemons.

France’s most renowned haute-cuisine chef is at home here, with the protective Alps at his back, the vast Mediterranean Sea spread out before him, and the green oasis of his gardens surrounding him. This is where the now 42-year-old chef and his family feel a sense of belonging.

And this is where he’s rewriting the book on gourmet cooking. Colagreco has his own, fresh personal style. He captures the flavors of the region and blends them with those of his own Argentinian-Italian heritage (though of course he’s not shy about drawing upon other cultures as well). Herbs, vegetables, and edible flowers – many of them from his own gardens – turn his dishes into unique cornucopias of color and flavor. Each plate that leaves his kitchen is a brilliant rainbow of a composition, radiating joy and love of live.

With the meticulous care he puts into choosing his products and refining each dish, it’s no wonder that his restaurant was recently selected as THE WORLD´S BEST RESTAURANT 2019, marking the journey with Michelin stars in 2007 (one), 2012 (two) and 2019 (three). The distinction marks a new milestone for French culinary tradition as well: Colagreco is the first foreign-born chef to earn three stars in France. In fact, his food isn’t really even French.

But he’s definitely a “French chef” by virtue of his exceptional training under the Top Ten of the French culinary world. In 2002, fresh out of culinary school, he was searching for a mentor, and managed to snag a job in Bernard Loiseau’s kitchen. After that, he went on to Alain Passard in Paris; positions under Alain Ducasse and Guy Martin followed. Finally, he decided to take the plunge and start a restaurant of his own. All he needed was the right location, which he found, and then Mirazur (#1 – THE WORLD´S BEST RESTAURANT 2019) opened its doors on April 1, 2006.

Colagreco often spends hours in his gardens, probably nearly as much time as he does in the kitchen… or in a plane, for that matter. Besides his business in France, he’s also running a burger chain by the name of Carne in Argentinia, plus he’s developing new concepts for restaurants in Palm Beach and Bangkok.

As high-flying as he is, though, Mauro Colagreco still has both feet on the ground. Probably because it makes it easier to tend his vegetables.

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Innovators

  • Eduard Xatruch: pushing the limits of the imaginable

    Just sit back and let the adventure come to you - an evening at Eduard Xatruch’s restaurant is like a trip...

    Isabell KniefJune 22, 2020
  • Bring it on home

    After a career that has taken him around the world, chef Jonathan Gushue has settled on a remote island close to...

    Melinda Joe-FCSIMarch 17, 2020
  • Chefs of the Decade

    The Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.

    Sarah Helmanseder - Rolling PinFebruary 26, 2020
  • Selim Varol: A gastro career-changer with a weakness for urban art

    Street art meets street food: Since 2013, What’s Beef has been conquering the hearts of urban burger lovers across Germany. Selim...

    Isabell KniefFebruary 24, 2020
  • Professional kitchens are getting smarter.

    Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the...

    Heike LucasFebruary 12, 2020
  • Over a mug of beer…

    For almost 20 years, Micheal Möller has been in charge of the legendary Hofbräuhaus in Munich. Over a mug of beer,...

    Bernhard Leitner - Rolling PinFebruary 3, 2020
  • Hilton Prague – Latest food production trends for large scale events

    Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of...

    Barbara E. EulerJanuary 27, 2020
  • Hidden treasures

    “I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type...

    Alexandra Polic - Rolling PinJanuary 3, 2020
  • The dream catcher

    On the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary...

    Lucas Palm - Rolling PinDecember 23, 2019