Giovanni PIREDDU

Chef : 1 restaurant

Presentation

Originally from Sardinia, Giovanni Pireddu has settled in Bordeaux. With his wife, he has opened Tentazioni, a restaurant with a successful Franco-Italian culinary mix.

It all began at the Cagliari Hotel School, from which Giovanni Pireddu graduated in 2003. The young commis cut his teeth at Forte Village in southern Sardinia, then at Le Meridien in Turin, where he met Stefano Borra. His mentor suggested he follow him to Pista del Lingotto, a restaurant nestled in one of Fiat's former main industrial sites, whose architecture is signed by Renzo Piano. "This chef gave me the gastronomy bug. Before, I thought of cooking as just a job for food," he admits.

Two years later, love led him to Milan. In 2008, once the affair was over, he crossed the border and spent six years at the Casadelmar in Porto-Vecchio. As chef de partie, he joined Davide Bisetto's kitchen, where he met his future wife, Johanna. "After a few years, I was to be appointed head chef at La Plage Casadelmar, but the work dragged on. So I left for Terraméa to take up the same position."

The experience was cut short. In 2014, Giovanni and Johanna joined the metropolis to found Tentazioni, in Bordeaux. "We wanted to set up in Corsica, but the costs were too high. We thought of Brittany, where Johanna is from, but for a Sardinian, the climate is not favorable. In the end, I think it rains more in Bordeaux," he explains. In his restaurant, Giovanni Pireddu achieves a skilful blend of Southwestern and Italian gastronomy. "Initially, we didn't want to offer gourmet cuisine. We got caught up in our own game. Gault&Millau immediatelyawarded him 2 toques.

B. G.