Denny Imbroisi is a chef of Italian descent trained in prestigious starred kitchens, between Italy and France, and then conquered the Parisian gastronomic scene with his contemporary interpretation of Italian cuisine.
Denny's passion began in his family, with a chef father who passed on his love of gastronomy. After studying at the Hotel School in Mantua, he began his career at San Domenico in Imola, where he acquired a solid foundation. He continued his journey with Giancarlo Perbellini in Isola Rizza.
His thirst for knowledge took him to France, where he worked at Mauro Colagreco's Mirazur, rising from commis to sous-chef in two years. He then worked with William Ledeuil at Ze Kitchen Galerie in Paris. The turning point came with Alain Ducasse, who appointed him sous chef at Jules Verne, the restaurant on the second floor of the Eiffel Tower, where he stayed for five years.
In 2015, Denny struck out on his own and opened IDA in Paris, a tribute to his sister. Here, he offers dishes that combine his Italian roots with techniques he learned in France and quickly won over the public. His carbonara with whole egg yolk became an icon, appreciated for its originality and respect for tradition.
He later opened other successful restaurants, including Epoca and Malro, and expanded his activities. His participation in Top Chef France brought him to the attention of the general public and consolidated his position as an ambassador of Italian cuisine abroad. Le Figaro also voted him one of the best tricolour chefs in the French capital.
Author of three books, he shares his recipes and philosophy: his presence on social media and his appearances on television make him an influential figure. As a member of Chefs 4 the Planet, an organization that promotes sustainable and responsible practices, he reflects his commitment to the environment and the community.
