Moreno Cedroni was born in Ancona the 9th of July 1964.
In 1984 he opened La Madonnina del Pescatore, a luxury restaurant nestled in the wonderful setting of Marche region. In 1996, he was awarded the first Michelin star, in 1999 the “Sun” of Veronelli and in 2000 the Gambero Rosso three forks.
At the beginning of the new millennium, in the bay of Portonovo in Ancona, he opened the Clandestino Susci Bar, a reference point for raw fish lovers. A year later, in 2001, his first book Sushi & Susci, published by Culinaria, came out.
In 2002, the book Martini solids, that explains “solid cocktails” created for Martini & Rossi, was published.
In 2003, peak of creativity and innovation in the food world, Cedroni opened the first fish delicatessen: Anikò in Senigallia.
Also, at the same time, he set the Officina up, an experimental lab registered under CE trademark where he produces fish cold cuts, canned fish, jams, sauces and other selected and packaged products.
In January 2004, Moreno Cedroni presented his new book “Multipli di venti”, the story of the first twenty years of his brilliant career.
The very high recognition of the second Michelin star came, for the Madonnina del Pescatore, in November 2006. It was source of prestige and pride.
For his mastery and technique in handling the raw material, for his creativity and ability to weave together in the cuisine tradition and innovation, in October 2008, Chef Cedroni was declared the winner of the Swedish Kungsfenan Seafood Awards.
In 2011 two new books were released: ” Maionese di fragole”, the first narrative book with food education tips for kids published by Mondadori, and a valuable recipe book that collects inventions and reinterpretations of his latest six years. Meanwhile, in 2014 “Susci più che mai” was released, published by Giunti. In the same year, Cedroni joined Fipe’s board of directors and became Ambassador for Expo 2015.
In 2012, a remarkable recognition came from The Wall Street Journal which placed Madonnina del Pescatore among the top 10 fish restaurants in Europe.
In 2017 Moreno Cedroni hosted the show Top Chef with Giuliano Baldessari, Mauro Colagreco and Annie Féolde.
Recognized as the true inventor of Italian-style susci, in February 2018, Moreno Cedroni was appointed ambassador of the Norwegian Stockfish by the Norwegian Seafood Council, due to his extraordinary familiarity with fish and his innovative reinterpretation of this ingredient.
Also, 2019 is a year full of satisfactions in which, in addition to the great confirmations that saw Madonnina del Pescatore in the prominent role, the Chef was awarded by Gambero Rosso with the Innovation in the cuisine award.
The world of Moreno Cedroni with his philosophy, and the steps drawn in this evolution of Italian cuisine, in which the Chef is giving a significant contribution, are finally celebrated in the book published in 2019 “Cedroni – Il pensiero creativo che ha cambiato la cucina italiana” (by Moreno Cedroni, Cinzia Benzi – published by Giunti).
During his career, he took part in many gastronomic congresses like Identità Golose, Lo mejor de la gastronomÍa, Gastronomika, Omnivore. Also numerous are the collaborations and consultations including those for Moschino, San Resort, Baglioni Hotels, Lavazza, San Pellegrino, Mc Cann.
Flair, creativity, curiosity, experimentation. Thirty-six years of history and stories, of hard work, but also of genius, of new experiences, of journeys that range from tradition to the unexplored to be told
“For Expo I add value, add extra virgin olive oil because identifies my territory – this is an olive oil rays – and identifies all of Italy, because for my job as a chef is an indispensable ingredient, not know how to cook without olive oil…(read more, go to the expo site)
After an introduction to the world of sushi, with its philosophy, its rituals, its techniques, here is an extraordinary gallery of creations unpublished. From “collections” that are already a classic in local Cedroni switching to new maki, which draw inspiration from the world, until you get to the main course: regional recipes revisited in susci, on a journey from Sicily to the Valle d’ Aosta that never ceases to amaze.