Masahiko Kobe--better known as
Iron Chef Italian--grew up with a love of
cooking and
travel. Born in
Yamanashi Prefecture into a family that grew peaches and grapes, he began his
culinary career in college working part-time at the
Japanese restaurant Ottotto to earn money for his travels. After graduating from college, he worked in Ristorante Al Porto and then Ginza Enoteca Pinchiorri, finally journeying to
Italy by himself when he was 25.
After studying at
several restaurants, including Claudio's (a one-star Michelin restaurant), he joined one of the world's top
Italian restaurants: Enoteca Pinchiorri in
Florence, Italy. Thanks to his previous
professional experience, Kobe became the restaurant's number two chef at the young age of 25. By the time he turned 27, this
genius of Italian cooking had mastered all aspects of Enoteca Pinchiorri's
kitchen and was named
head chef.
This Iron Chef has taken the odd nickname "
Prince of
Pasta" for the imaginative
pasta techniques he acquired while working at
famous restaurants. With youth and
creativity as his weapons, he will cause winds of change to blow through Japan's
world of Italian cooking.
From the foodtv.com bio.