Mario Frittoli (born 1966) is an Italian celebrity chef at Mario i sentieri in Nishi-Azabu, Tokyo, Japan. Frittoli was born in Pavia, Lombardia, Italy. He studied Italian Cuisine at Locanda dell' Angelo in Sarzana, under Chef Angelo Paracucchi. Next in France, developed his skills at Le Carpaccio, a 2 Michelin stars restaurant in the Hotel Royal Monceau. In Lyon, he refined his skills under Paul Bocuse, master of French Cuisine. Frittoli came to Japan in 1987, as Paul Bocuse with Angelo Paracucchi were opening restaurants in Daimaru department store in Kyoto and Shinsaibashi, Osaka. He began teaching at the Tsuji Culinary Institute in Osaka the following year. In 1989, he became Head Chef at Los Angeles celebrities' favourite "Lido", and "Il Forno" in Santa Monica with an original menu and concept that incorporated the taste of Californian Cuisine; thus proving his creativity. More information...
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