From the heart of Emilia to the Milanese culinary scene, Sabrina Macrì establishes herself as an excellence in cooking, combining talent and passion in her rise among the elite chefs.
Biography
Originally from Borgo Val di Taro in the province of Parma, Sabrina Macrì has always nurtured a great passion for cooking. This love led her to attend the Hotel Institute of Salsomaggiore Terme and then the prestigious ALMA High Culinary School in Colorno. Her career took off when she joined the kitchens of Quadri in Venice, where, after a period of internship, she was hired as the head of the first courses. Her predilection for this section of the kitchen soon became a distinctive signature of her style.
After Venice, Sabrina moved to Madonna di Campiglio, working for two years with Chef Giovanni D'Alitta. However, the call of Milan was strong and led her to the Lombard capital, where she began to gain experience in the most renowned kitchens of the city, including Il Luogo di Aimo e Nadia. Here, Chefs Negrini and Pisani immediately recognized her talent, involving her in the VOCE project in Piazza della Scala. This experience proved crucial for her professional growth, eventually leading her to become the head of the first courses at Il Luogo di Aimo e Nadia.
After four intense years, Sabrina decided to take a break from the hectic pace of the kitchen. However, this break was short-lived: she was soon recontacted by Chefs Negrini and Pisani, who offered her the leadership of the BistRo Aimo e Nadia. Sabrina accepted, bringing all her talent and passion for cooking to the new position, confirming herself as one of the most promising figures in the Milanese culinary landscape.
