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1 Recipe by Giuseppe Tentori

• Quinoa Salad with Pickled Radishes and Feta

Why he won Because every dish on his global menu has multiple components that work together brilliantly.

Born Lodi, Italy; 1972.

Education Pierluigi Clerici, Lodi.

Experience Antica Osteria la Rampina, Milan; Gabriel’s Restaurant and Charlie Trotter’s, Chicago.

How he came to the U.S. “I was cooking at Antica Osteria and chef Gabriel Viti came to do an internship. He asked me to come to Chicago. Six months later I arrived, not speaking any English. The first person who said hi to me, I didn’t know what he meant.”

His next project A late-night spot that will open at 9 p.m., with relatively healthy food. “There won’t be much fried stuff, but there will be bone marrow.”

Other restaurant Perennial, an American bistro.