The award was created to promote the best olive oil within a prestigious gastronomic context.
Three ad hoc dishes will be created using the best Light, Medium and Intense Fruity oils, based on the LODO Evaluation.
Claudio Sadler,Tommaso Arrigoni and Kotaro Noda will use one of the best Light, Medium or Intense Fruity oils for one of his dishes.
FOTO CREDITS PAOLO PICCIOTTO
“Milanese” by birth and spirit, born in 1956, Claudio Sadler began his career in catering once he finished his studies at the hotel institute by opening the “Locanda Vecchia Pavia” in Pavia.
Debut in Milan in 1986, when he opened the Osteria di Porta Cicca in Ripa di Porta Ticinese, where, in 1991, he was awarded his first Michelin Star. In 1995 the restaurant moved to via Troilo, also in the Navigli area, where it remained for 11 years and where it received the second Michelin Star (2002 – 2017).
In 1996 the Chef brought Italian culinary culture to Tokyo where a restaurant bearing the Sadler sign was opened, the experience was doubled in 2008 in Beijing where, in Tiananmen Square, he opened his restaurant assisted by two skilled collaborators. In 2007 Sadler moved to via Ascanio Sforza 77, not far from the previous restaurant, where he opened the starred restaurant which was soon joined by a second restaurant, Chic’n Quick – Trattoria Moderna.
On 7 December 2018 Chef Sadler was awarded the Ambrogino d’oro by the Municipality of Milan.
Tommaso Arrigoni, 48, graduated from the Hotel School “Carlo Porta” in Milan.
In 1995 he joined the Sadler brigade, a starry restaurant in Milan, where he honed himself perfecting techniques and rigour.
In 1998 he detected the Innocenti Evasioni restaurant in Milan, where he began a path to find taste, environment and high quality service.
In 2007 he became a member of the prestigious Jeunes Restaurateurs d’Europe until he served as Vice President.
In 2009 he was awarded the coveted Michelin star, which is still confirmed.
Since 2013 he has published his recipes in the magazine “La Cucina Italiana” (Condé Nast Group) and he is Chef resident of the TV show “Detto Fatto” on Rai Due and since 2019 he has been a fixed guest of the broadcast “La prova del Cuoco”, airing on Rai Uno. He has held the role of testimonial and brand Ambassador for large Groups such as Consorzio Grana Padano, Whirlpool, Electrolux, Swisse (P&G Group), Gin Mare, Nespresso, Disneyland Paris, Jaguar, BOGGI Milano, Safilo. Since 2018 he has been Project Manager for special food events for EuroDisney Paris.
In 2016 he founded, together with his wife, “Arrilonga”, an estate in Monferrato (Piedmont) for the production and marketing of organic wine.
In 2017, in collaboration with the Designer Marco Goffi, he designed the table dish called “Galante” which was awarded in 2018 by the GOOD DESIGN ® Award in the Tabletop category.
In 2018 he founded “Innocenti Evasioni Gourmet Factory”, a space dedicated to the dissemination of food culture through cooking courses, team building, chefs tables and experimentation laboratories available to important brands of the world food.
In 2019 he published his first book “Uno chef senza sprechi” published by Guido Tommasi Editore.
Noda Kotaro is a Japonese chef with a degree in Marketing. His professional journey has started with Gualtiero Marchesi, who is one of the pillar of Italian gastronomy, in Kobe’s restaurant. In Italy he has also collaborated with chef Enrico Crippa, Enoteca Pinchiorri and Restaurant St. Hubertus at Rosa Alpina. Subsequently, he joined Enoteca La Torre in Viterbo where he gained a Michelin star. At the restaurant Magnolia, which is in the Jumeirah Grand Hotel, located in via Veneto in Rome, he obtained two ‘forks’ from the Gambero Rosso.
Late he moved to Copenaghen to discover Nordic cuisine, and there he worked at Noma and at Geranium.
Back to Rome he took the reins in the kitchen of Bistrot64, where in November 2016 he received the Michelin star (guide 2017).
He combines respect for Italian traditional cooking with Japanese methods of cuisine. In 2021 he received another Michelin star in Tokyo guide for his work at Faro Restaurant in Ginza as executive chef.