His background in Industrial Design influenced the way in which he looked at food and experimentation. He approaches cooking as research, a trial of different factors, with a delicious end-product. Previously he cooked at Bird, Rotterdam, Park House, Cardiff and Milkwood, Cardiff. With Giulia Soldati, he sets out on a collaboration that not only brings great dishes but a new culinary vocabulary and choreography as well.
After a degree in Design at IUAV (Italy), Tommaso is diving into his passion for food and cooking by working as a chef in different countries and restaurants. He also collaborated with other disciplines as the project 'Raw Data' shows, where data were represented through food and percentages of ingredients.
Tommaso Buresti grew up in the kitchen of his father's restaurant. He cooks as long as he can remember and loved to experiment with food.
