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[tab icon="" title="The Story"]

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<h3>Welcome</h3>
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<h4 class="color-accent-1" style="text-align: center;">1995</h4>
<p style="text-align: center;">Opens Osteria Francescana, Via Stella 22 Modena Italy</p>
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<h4 class="color-accent-1" style="text-align: center;">2002</h4>
<p style="text-align: center;">Michelin Guide One-Michelin-Star. Gambero Rosso Up and Coming Chef Award.</p>
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<h4 class="color-accent-1" style="text-align: center;">2016</h4>
<p style="text-align: center;">The world's 50 restaurants 1st best restaurant in the world. Michelin Guide
three-michelin-stars.</p>
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<p style="text-align: center;">"Since I was a kid I was Massimo Bottura -- I was escaping from my older brother under the table in the kitchen and from down there, where my grandmother was defending me, in the meantime she was rolling pasta, i was looking at the world from another point of view. It's what we do in Osteria Francescana every day."</p>
<p style="text-align: center;"><a href="http://www.osteriafrancescana.it/biography.html">Massimo Bottura</a></p>
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[tab icon="" title="The Team"]

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<h3>Chefs</h3>
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[team_member name="Brad Farmerie" position="CEO &amp; FOUNDER" url="" email="chef@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-1.jpg" googleplus="/" linkedin="/" facebook="" twitter="/" youtube="" pinterest="" lastfm="" instagram="" dribble="" vimeo=""]

Brad Farmerie took a year hiatus from college to move to London and witness firsthand the culinary revolution taking place in the UK.

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[team_member name="Avroko" position="MASTER CHEF" url="" email="owners@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-3.jpg" googleplus="/" linkedin="/" facebook="/" twitter="/" youtube="" pinterest="" lastfm="" instagram="" dribble="" vimeo=""]

Four partners, 14 years, multiple disciplines rooted in hospitality.
New York-headquartered design-and-concept firm AvroKO.

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[team_member name="Dan Rafalin" position="SOUS CHEF" url="" email="manager@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-4.jpg" googleplus="" linkedin="" facebook="/" twitter="/" youtube="" pinterest="/" lastfm="" instagram="/" dribble="" vimeo=""]

Dan Rafalin has been immersed in the culinary world from the beginning of his career when he received a Grand Diplôme in culinary arts.

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[team_member name="Evan Mattew" position="SOUS CHEF" url="" email="manager@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-8.jpg" googleplus="" linkedin="" facebook="/" twitter="/" youtube="" pinterest="/" lastfm="" instagram="/" dribble="" vimeo=""]

Evan Mattew prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

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[tab icon="" title="Press &amp; Awards"]

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<h3>Awards</h3>
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<ul>
 	<li>Michelin Guide, One Michelin Star (2002)</li>
 	<li>Gambero Rosso, Up and Coming Chef Award (2002)</li>
 	<li>ESPRESSO Guide Performance of the Year (2004)</li>
 	<li>Lo Mejor de La Gastronomía, International Award (2005)</li>
 	<li>ESPRESSO Guide, Dinner of the Year (2005)</li>
 	<li>Veronelli Guide, Three Stars (2005)</li>
 	<li>MICHELIN Guide, Two-Michelin-Stars (2006)</li>
 	<li>Golosaria, Creative Restaurant of the Year (2006)</li>
 	<li>Identità Golose, Best Creative Chef (2007)</li>
 	<li>Gambero Rosso, Three Forks (2007)</li>
 	<li>ESPRESSO Guide, Rating 19,520 (2009)</li>
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 	<li>The World’s 50 Best Restaurants, Highest New Entry (2009)</li>
 	<li>Les Grandes Tables du Monde (2010)</li>
 	<li>ESPRESSO Guide, Highest rating recorded 19,7520 (2010)</li>
 	<li>Identità Golose, Chef of the Year (2010)</li>
 	<li>BMW Guide, Restaurant of the Year (2010)</li>
 	<li>Michelin Guide, Three Michelin Stars (2011)</li>
 	<li>Gambero Rosso Guide, Best Restaurant Rating 95 (2012)</li>
 	<li>“ESPRESSO” Guide, Best Restaurant Rating 19,75 (2012)</li>
 	<li>Touring 2012 Guide, Best Restaurant Rating 93 (2012)</li>
 	<li>ESPRESSO Guide, Rating 1920 (2007)</li>
 	<li>Gambero Rosso, Three forks (2008)</li>
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