Nino Graziano Chef of a famous restaurant Country: Russia

Nino Graciano: A Biography

Nino Graciano, the most acclaimed and authoritative Italian chef in Moscow, has been at the forefront of the city's culinary scene for several decades. As the interest in Italian cuisine continues to grow, with a significant number of Italian restaurants in Moscow surpassing those of other cuisines, Graciano remains dedicated to preserving the authentic traditions of Mediterranean cooking, enriched with modern techniques.

Born in Bologna, Sicily, Graciano developed a deep love for the dishes of his childhood, such as pasta e fagioli and pasta al forno, which his 93-year-old mother still prepares in a traditional wood-burning oven. At the age of 15, Graciano enrolled in the culinary program at a hotel business school in Palermo. He gained experience by interning at restaurants in Switzerland and Milan before honing his culinary skills in France, where he met his wife and loyal assistant, the daughter of a restaurant owner, Sabine Bour.

In 1988, Graciano and Bour opened their own restaurant, 'Il Mulinazzo,' in Sicily. The establishment successfully passed numerous inspections, earning two Michelin stars in 2002 and winning the Italian competition for the best restaurant in the category of "Lunch of the Year." Inspired by this triumph, Graciano embarked on new projects, opening Italian restaurants in Japan and accepting an offer from the owners of the Moscow restaurant 'Semifreddo' to reorganize its operations. Although it was difficult for him to leave his highly regarded 'Il Mulinazzo,' Graciano was enticed by the attractive contract and the opportunity to challenge himself in a new setting.

Currently, 'Semifreddo Mulinazzo' has earned the reputation of being the best Italian restaurant in Moscow, with a loyal customer base and an annual income of 25,000 euros. Graciano personally greets his customers alongside his sous-chef, Giuseppe Davi. Following the success of 'Semifreddo Mulinazzo,' Graciano opened another restaurant, 'La bottega siciliana,' where he is a co-owner and brand chef. All of Graciano's restaurants represent authentic Sicilian cuisine rather than just Italian cuisine. They are known for their abundance of seafood and fish dishes, as well as delicious desserts.

Graciano defines his cuisine as innovative, often incorporating techniques he learned during his early career in French cuisine. He has also embraced the trend of reviving old authentic dishes using modern technology. While he occasionally incorporates Russian ingredients, such as beets in risotto, transporting his beloved childhood dish of fried sardines to Moscow proved impossible.

Although Graciano currently believes that 'La bottega siciliana' will be his final project, he continues to expand his brand with a network of cafes offering more affordable prices without sacrificing the high quality of the food. When asked about receiving additional Michelin stars, Graciano gives an evasive answer, acknowledging that achieving such a status requires not only excellent cuisine but also an exclusive level of design, professionalism, and teamwork. However, Graciano believes that Moscow's diners are becoming increasingly discerning, appreciating the gastronomic artistry and understanding the importance of inviting the chef to the dining area.

For Graciano, food is not just sustenance; it is an integral part of culture and history, and he continues to share his passion for Sicilian cuisine with Moscow's culinary enthusiasts.