Chef Mauro Colagreco has received some of the most prestigious accolades for his restaurants. From Michelin Stars to being named as Unesco’s Goodwill Ambassador for Biodiversity, the celebrated chef understands that his impact extends beyond the table. As another one of his restaurants joins The World’s 50 Best Restaurants list, Chef Mauro reflects on the latest accomplishments.
In 2019, Chef Mauro’s restaurant, Mirazur topped The World’s 50 Best Restaurant list. While that restaurant continues to receive high praise from the culinary elite, the chef and his team continue to evolve his dining concepts.
Ceto, another one of his Michelin Starred restaurants, received recognition from The World’s Best Restaurants list. Speaking about this offering, Chef Mauro said, “When we decided to create Ceto, our ambition was (and still is) to create another gastronomic destination in the French Riviera, other than Mirazur. It was a risk because of the geographic proximity of the two restaurants, but Ceto is a totally different concept than Mirazur even if it highlights the same terroir. It is such an achievement to me and my team to be part of the list, and be the 95th of such a list !”
While the restaurants might be in close proximity, the concepts are unique. More importantly, Chef Mauro is using Ceto to push another food conversation forward. He explained, “Not only was my ambition to propose another fine dining experience in the area, but also to put in the spotlight a local and sustainable gastronomic experience.”
Chefs, like Mauro Colagreco, understand that the impeccable food is just one part of the dining conversation. By putting sustainability front and center, he shows that the diner takes more away from the table than just satisfying a hunger.
By joining the 50 Best List, the exposure allows the chef and his restaurant, Ceto, to use its platform to reach more people. Reacting to the announcement, Chef Mauro shared, “We are very happy about this news of course ! We are glad to see that the concept and the restaurant are successful, after all the work and energy we put into this project. It was very important for me to propose another vision of fine-dining, and highlight a more creative way to cook fish and pay tribute to the Mediterranean Sea. It’s also a source of pride for me and for my team to be awarded such a recognition after 2 years.”
Being recognized by the 50 Best organization makes the restaurant highly sought after by food travelers. It might be time to get on a plane and enjoy the gastronomic experience yourself.