Italian chef shares his special menu at Ritz-Carlton, Beijing

2018-01-17

Because life is a journey, not a destination, celebrity Italian chef Claudio Melis traveled the world and served in several Michelin-starred restaurants to experience different culinary cultures and cooking styles. This January, Chef Melis teams up with Barolo chef de cuisine Amedeo Ferri to craft a special menu that will be available from January 26 to 28 at The Ritz-Carlton, Beijing.

Born on the island of Sardinia in Italy, Chef Melis is inspired by his mom's home cooking. He appreciates fresh and elegant ingredients, a focal point throughout his culinary journey.

Chef Melis' recipe for happiness is simple. He believes in taking one bite at a time, whether it is in life or food, and in keeping his passion for cooking alive through travel and exploration and elevating his dishes.

Melis' travels included a stint at three-star Michelin restaurant Gualtiero Marchesi in Erbusco, Italy and one-star Michelin restaurant Ristorante La Siriola in Alta Badia Dolomites where he was the executive chef until the end of 2010.

Barolo offers a five-course set lunch menu and a nine-course set dinner menu, boasting fermented Marmorata trout, beef and porcini mushroom broth and more. Chef Melis combines international culinary skill and culture in his signature fusion dish, lamb shoulder with cauliflower, ramen sauce and nasturtium, which uses sous vide cooking to produce soft textures of meat, augmented by selected Asian flavors in the seasoning. Chef Melis likes to create dishes with few ingredients and uses his innate passion and rich experience from various countries and regions to create a delicious menu.

Global Times