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Cristina Bowerman

Cristina Bowerman

Although her time in the United States has influenced her style, she has all the ingredients and ideas of an Italian chef driving Italy’s food into the next era. Some dishes remain close to the country’s traditions, such as her Veal and vignarola salad or a delicate dessert of Cassata spheres with ricotta mousse, almond mousse and chocolate, while others show stronger evidence of her time in the United States, such as her Prawn tartare with pico de gallo, hummus and prawn crackers. Some particularly creative plates hint at the breadth of her travels, like this Foie gras sandwich with liquourice and potato chips, mango ketchup and 'passito' mayonnaise or Rack of lamb, Stilton cheese and burnt leek. Reviewing Glass Hostaria, Fodor’s Travel Guide noted her cooking was ‘as innovative as the building she works in … But Bowerman still abides by some cardinal Italian kitchen rules, such as the use of fresh, local, seasonal ingredients.’ In awarding the star, Michelin complimented her ‘excellent cuisine’, with its ‘highly modern touches.’

In 2012, again with Spada and Sacerdoti, she launched Romeo Chef and Baker which houses a bar, restaurant, bakery and delicatessen. Then in 2014, she published her first book, From Cerignola to San Francisco and Back – My Life as a Chef Swimming Against the Tide. Cristina Bowerman’s history and a case study of Glass Hostaria are now taught as Bocconi University, and for several years she has headed cooking courses at several educational establishments, both as professor and course director. Travel remains an important driver for Cristina Bowerman, and she has her sights set on Asia – Japan and Vietnam in particular. She also dreams of opening a restaurant in the United States, but as she says: ‘There is plenty of time to do that!’