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Christian Bertogna, 35, has been the Chef at the Grand Hotel Imperiale since
May 2005. After training at the Catering School of the Collegio Arcivescovile
Ballerini in Seregno, he then gained a qualification in dietetics from the Institut
Vatel in Nîmes, France and completed his training taking the federal licence for
teaching and apprentice training at the Ecole des Cafetiers et des Restaurateurs
in Pully, Switzerland.
He began his career in France and Switzerland, where he spent several years,
working in prestigious hotels and restaurants, gaining experience at the Hotel
Vatel in Nîmes, the Baron de la Mouette Restaurant in Lugano and the Belle Epoque
restaurant of the Grand Hotel des Bains in Yverdon Les Bains in Switzerland.
He then continued at the highly prestigious Beau Rivage Palace of Lausanne, a
luxury 5-star hotel where at first hand he became familiar with the many aspects
of French cuisine, from brasseries to the Michelin-starred gastronomic La Rotonde.
His career continued in Switzerland at the Hotel Eden Roc, a luxury 5-star hotel
in Ascona, in the Eden Restaurant (17/20 in the Gault Millau gastronomic guide),
initially as first Chef saucier and then as Sous-Chef de cuisine. In 2004 he went
to the Hotel Delfino, Lugano, a member of the Chaîne des Rotisseurs, and lastly
at the luxury 5-star Swiss Diamond Hotel, Lugano, as Sous Chef. In 2007 he became
a member of the Confrérie de la Chaîne des Rôtisseurs.
Bertogna’s cooking at the Imperialino is, as he defines it, a spontaneous cuisine that is based on fresh raw produce, much of which comes
from the area, rich in excellent products: for example, we have daily deliveries
of fish and meat.
For Bertogna, each dish on the menu is the result of study and research and the
conclusion of a creative process: he has always been keen on drawing and the fine
arts and when he studies a dish, he also transfers it on to paper, sketching
it in every detail in the same way as a fashion designer sketching clothes. |
