The Park, Seven Star Gourmet
The restaurant of the Park Hyatt Milan, headed by the Executive Chef, Filippo Gozzoli
The Park, restaurant of the Park Hyatt Milan, represents the ideal place to live an interesting and fine gastronomic experience, set within an environment characterized by sober and refined elegance. The menu varies according to the seasons and offers a variety of dishes that merge innovation and tradition, with particular care for the selection of products coming from different regions.
The Park offers a creative cuisine, where natural products of high quality are the real protagonists, with their flavours and perfumes proper of the Italian tradition, together with balanced and imaginative combinations. A very rigorous selection of providers, mostly Italian, guarantees exclusivity and freshness. The presentation of the dishes plays a very important role: careful to the quality, its peculiarity consists of simplicity that doesn’t compromise the taste of the course. Every dish has its own personality, deriving from the presentation, the choice and combination of ingredients.
The wine menu is the result of choices that are never random, but rather of careful research and analysis; there appear the names of great and famous producers together with small wine houses, well-known at local level for their excellent wines.
The Park is distinguished by the excellence of its services that, together with the dishes and the choice of wines, contributes to making each singles soiree an unforgettable one, and one to suggest to friends and foe. The restaurant hosts 60 seats, divided into two separated rooms, surrounded by a cosy atmosphere. The walls are decorated with pastel painting by Kim Rebholz, young American artist. The porcelains by Jaunes de Chrome were exclusively realized for The Park and flower compositions are curated by Armani Flowers.
Mind and soul of The Park is the Executive Chef of the Park Hyatt Milan, Filippo Gozzoli who conveys a touch of Italian contemporary cuisine to every single dish. In a delicate period such as the one we are experiencing, in which it seems that trendy venues are the only ones there is space for, where the environment is given more care than the quality of food, The Park Restaurant, headed by the enthusiasm of Gozzoli, is definitely an address to rely on. The excellence of the service and the refined atmosphere make a difference.
Gozzoli knew that he would have become a chef since the young age of 5, when he cooked his very first smashed potatoes for his mother. When he was 13 he started working as Pasta Chef at the Ceresole restaurant in Cremona, boasting 1 Michelin star. After being awarded the diploma by the Institute of Salsomaggiore Terme, one of the most prestigious Italian hotel institutes, and having gained experience in well-known international restaurants (among which the Harris Bar, the Oak Room Restaurant – 3 Michelin stars – and the Gavroche Restaurant – also 3 Michelin stars), reached the Osteria in Los Angeles where he stayed for six months in the role of Chief Pasta Chef. Once back to italy, the experience of Filippo Gozzoli continued in restaurants of prestigious hotels until when, in 2004, he became manager of the courses for professional Chefs at the international school of cuisine of Gualtiero Marchesi.
Before arriving at the Park Hyatt Milan, his last employment was at the Bistrot Duomo, where he had the ability to offer the guests a sophisticated cuisine, thanks to innovative culinary inventions, together with a classic taste that is always most welcome by the Milanese audience. But, what is the secret of your art? “I love light and modern cuisine – explains Gozzoli – respectful of tradition, though curious enough to experience new tastes that merge the east and the west. After a period of daring experimentations, I like to go back to Italian traditional standards, which represent not only the foundations, but also the future expectations of a cuisine d’excellence. It is stimulating to re-interpret the most typical dishes, without making too much of them, respecting simplicity, cutting cooking times and making recipes lighter. I want raw materials to stand out, using vegetables that are normally unfairly disregarded as, apparently, less noble, though, I believe, able to deliver tasty combinations. I also revisited the section ‘Traditional dishes’ within which I used to suggest recipes of the Lombardy tradition; this year the regional criterion widens and draws upon dishes that are inspired by flavours of different regions of Italy.”
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Chefs And Recipes, Leisure, Taste, Travel And Holidays, Wellness Centers And Spas,
Tags: Filippo Gozzoli, Luxury hotels, Park Hyatt Milan, The Park
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