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Born in Mantua in 1987, though with Calabrian roots, Denny Imbroisi was introduced to traditional recipes at the age of 14 when he began to assist his father in the kitchen. After catering school, he moved to Imola to work at the Ristorante San Domenico, which trained him in the techniques of haute cuisine. Between Italy and France — where he moved in 2006 — he worked with Giancarlo Perbellini, Quique Dacosta and William Ledeuil, but the real turning point for him came when he met Alain Ducasse. The multi-Michelin starred chef took Imbroisi on as a Sous Chef, relying on him to manage the kitchens in his restaurant Jules Verne up until January 2015. Ducasse’s teachings allowed Denny to experiment with the secrets of French tradition; and four months later, he opened his first restaurant, IDA, in Paris. It won the accolades of best foreign restaurant and best carbonara from Le Figaro and the Pudlowski guide.
In 2016, his experiences on the far side of the Alps were turned into a book: ‘L’Italia di Denny Imbroisi, 45 ricette di un italiano a Parigi’ (Danny Imbroisi’s Italy, 45 recipes from an Italian in Paris). The chef teaches how to reinterpret tradition, mixing the two European cultures to bring out the best of both. In the same year, he was nominated Lavazza Brand Ambassador and took part in Identità Golose, where he offered up his tagliolini pasta based on Kafa variety coffee.
In 2017 he opened Epoca, the best Italian restaurant in France according to Express. In the same year, along with Richard Toix and Simone Zanoni, he presented innovative recipes with the Lavazza stamp at the Roland Garros in Paris.
IDA leads its guests on an exploration of the art of living and of Italian gastronomy, thanks to its outstanding team with their unfailing good humour and sense of conviviality.
The other chefs