Becoming a Chef: From Potato Peeler to 2-Michelin-Star Executive Chef Ft. Giacomo Zani

🎙️ EP146 – From Canteens to Michelin Stars – Giacomo Zani’s career didn’t start in gleaming fine-dining kitchens. It started with peeling potatoes for 400 in a pharmaceutical company cafeteria. Now he’s Executive Chef at Amelia in San Sebastián, running a 2-Michelin-star kitchen and helping launch restaurants from Bangkok to Miami. This is about passion, discipline, and saying yes before you’re ready.🎧 Topics Covered in This Episode:🇮🇹 Florence Beginnings – From canteen life to chasing flavor🍝 Italian Roots – Grandmothers, Bolognese, and milk debates🏨 Luxury Standards – Four Seasons and the precision omelet🌍 Global Openings – Bangkok, Barcelona, Miami & more🍣 Product First – From kinome leaves to Chawanmushi 💡 Mentorship & Discipline – Why only the best touch the protein👨‍🍳 Career Advice – For the 20-year-old who thinks it’s too late🥖 Basque & Beyond – Breaking the local culinary lineage📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!