In my dishes, I try to convey the emotions I experience, and the attention towards what nature gives us with its rhythms.
The chef’s career started at a young age: his first steps were taken in the kitchen alongside his mother, a housewife and excellent cook, deeply connected to the traditions passed down from her Abruzzese origins. She involved Beppe in the preparations, making him discover through play a world of scents and flavors, of details and attentions.
After graduating, he joined the French brigade of Charlie Mercier first, and then the Café de Paris in London. Upon returning to Italy, he began a period of high-level teaching while continuing to perfect his skills by attending internships with Gualtiero Marchesi, Enrico Delfinger, Enrico Cerea, and Enzo Boschi.
Chef and patron for over 25 years of the Carlo Magno restaurant in Brescia, Beppe Maffioli makes respect for ingredients his signature style, constantly renewing and evolving thanks to his experience within his solid and renowned restaurant business, in daily contact with a knowledgeable and demanding clientele, always in search of top-quality raw materials, enhancing their territory and origin.
His cuisine draws heavily from tradition, understood as memory and experience, for a sincere and authentic approach that aims to extract the essence of what nature offers with its seasonal rhythms, capturing the best and the right moment without ever over-manipulating. Every flavor and every scent become personal and internalized memories, according to that undeniable truth that the most unforgettable emotions are those that come from food. The pursuit of technical excellence aims at the utmost pleasure of tasting, through the choice of healthy and balanced preparations, with innovation translated into creativity and the search for the best that a constantly evolving world and market can offer.
He is the winner of two gold medals and several special mentions in national and international competitions and events. He has been a guest on RAI3 on several occasions to talk about cuisine and local products, and is the author of publications and books.
A long-time instructor at CAST Alimenti, he teaches the High-Level Chef Training course and Specialization Courses for professionals.
Giuseppe Maffioli is part of the teaching staff at CAST, where he teaches on the Advanced Program Culinary Arts Course, bringing his experience and expertise to future professionals in the sector.