Ambrogio by Acquerello

At Ambrogio by Acquerello we seek to operate within the frame of a New Italian Cuisine, built on concreteness, innovation and respect for our great Italian Culture and Materia Prima, as well as the amazing resources San Diego has to offer.
Working away from trends and social fads we focus with all our knowledge and skills on the pursuit of taste and pure execution.
We work without employing sous-vide or parboiling techniques but cooking à la Minute to accomplish maximum quality and an integral respect for the “materia prima”, seeking to sweep away the customer through the experience and hospitality that we strive to offer.
Italy, France, Korea, Japan and California. The five countries that define our cuisine and allow us to create a unique set of masterpieces where the traditional flavors of Milan typical foods meet the exoticism of Pacific Asian influences.

About CHEF SILVIO SALMOIRAGHI

Chef’s first milestone dates back to 1993, when he is hired at Joia, first Vegetarian Michelin Star restaurant of Italy. From 1995 to 1999 he works with Maestro Gualtiero Marchesi, the Founding Father of Modern Italian Cuisine, at his 3 Michelin Star Restaurant L’Albereta, where he is nominated Sous Chef. He then moves to “II Lotti”, in Paris, gaining the restaurant’s first Star. From 2001 to 2002 he moves to Japan to work with the Great Master Kyomi Mikuni at his 3 Michelin Star Tokyo Restaurant, Hotel de Mikuni. In 2003 he moves to Dublin, at Chapter One, where he’s awarded a Star after only few months. In 2004, together with Marchesi, he opens ALMA, the International Italian Culinary Institute. In 2007 he makes a dream come true, ranking in the top 10 Chefs in the World at the Bocuse d’Or. This achievement gives him the confidence to open Acquerello in 2008, which soon becomes a reference for the Italian culinary scene, gaining a Michelin Star in 2014 and being ranked since then among the best in Italy.