Proceeding with their set of collaboration dinners “The World comes to Geneva” that began in April with Peruvian Superstar Chef Diego Muñoz – followed by hosting Japanese Culinary Enigma Atsushi Tanaka in May – then ambitious La Bottega now presents their third star chef this year:
New Zealand-native and bad boy finesse detailed Chef Matt Lambert of high rising Michelin-restaurant The Musket Room in New York City.
Wednesday June 22nd.
La Bottega, the dazzling new venue in town led by the Italo-Argentinean Michelin duo Paulo Airaudo and Francesco Gasbarro, opened in Spring 2015 after careful and passionate planning. The brand new adventure was rapidly recognised with a Michelin star only months the after opening.
In March the Michelin-duo re-opened the doors of their brand new La Bottega, less than a javelin throw away from the original location – a dazzling dining room that welcomes the world. This duo is moving fast, in constant pursuit of quality and simplicity above all else.
Sounds interesting? Come taste.
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CHEF PROFILES
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MATT LAMBERT
Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis, New York City.
Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a surprising but welcomed Michelin star, just four months after opening.
Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.
At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.
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PAULO AIRAUDO
Paulo, born in Argentina but to an Italian family, worked professionally across the globe, from Mexico to Peru, in various European countries, and of course in his beloved Italy. In Europe, he had the enviable fortune of working in the finest establishments in many capitals, displaying the passionate commitment and professionalism that have always made him stand out.
Enterprising and resourceful, Paolo loves to experiment with new directions in the kitchen which also is his main focus at La Bottega.
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FRANCESCO GASBARRO
Francesco’s passion for cooking goes back to his very youth, when he started working in various Florentine restaurants. After achieving expertise in his profession, he launched his own restaurant in the residential area of Campo di Marte in Florence.
Francesco focuses his professional philosophy on a spectrum of traditional Italian and Tuscan dishes expressed in a modern language. An impassioned devotion to experimentation and a marriage of the highest-quality ingredients are the hallmarks of Chef Gasbarro, along with a profound knowledge of wine that has his main focus at La Bottega.
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This is your chance to experience not only La Bottega’s highly delicate translation of Italian cooking into the historic Swiss/French surroundings, but to also see how the two chefs work with a kitchen defined by Chef Lambert, whose cooking is known to be thoughtful and composed, reflecting his New American experience, New Zealand roots and classical French training.
Come taste!
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DETAILS IN SHORT
What: The World comes to Geneva
Who: Lambert-Airaudo/Gasbarro Collaboration Dinner
When: Wednesday July 22nd
Where: La Bottega, Rue de la Corraterie 21, Geneva
Reservations: +41 (0) 22 736 1000 or info@labottegatrattoria.com
For press inquiries please contact Kristian Brask Thomsen at:
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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.
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Hungry for more? View when Atsushi Tanaka cooked at La Bottega.
