Cooking is a family affair for the Imbroisis. Denny began to learn his craft aged 14, cooking traditional Italian dishes in his father’s kitchens in Mantoue.
and was rapidly eager to learn more. He perfected his skills in the first Italian restaurant to receive 2 Michelin stars, the San Domenico in Imola, where he learnt how to make fresh pasta with rigour and precision, before discovering modern cuisine at the Corrado Fasolato in Venice. But from the very start it was French gastronomy which filled his dreams. He crossed the border to work for Mauro Colagreco in Menton (2 Michelin stars). The two years that followed were ones of discovery – citrus fruits from the garden, herbs and flowers picked together in the vegetable garden each morning. From there he headed to Paris, more precisely to Ze Kitchen Galerie, which was where he learnt from chef William Ledeuil how to give free rein to his creativity, to experiment with textures, new cooking methods and original flavour combinations. It was during this period that he entered the programme Top Chef where his inventiveness and technical skills made him a contestant to be reckoned with.
After the competition, Denny joined the team at Jules Verne, Alain Ducasse’s Michelin-starred restaurant on the second floor of the Eiffel Tower. In his role as sous-chef he discovered the workings of a 30-strong kitchen brigade, an experience which stood him in good stead when, in 2015, he opened his first restaurant, Ida. This is where the master tastemaker could share his double-heritage Italian and French cuisine in a contemporary bistro setting.
Epoca, an Art-Deco styled trattoria dedicated to authentic Italian cuisine, was inaugurated in October 2017. The menu showcases traditional regional recipes for a simple, generous and comforting feast.