{"id":1627,"date":"2022-06-22T09:18:25","date_gmt":"2022-06-22T07:18:25","guid":{"rendered":"https:\/\/www.byebyeblues.it\/squadra\/"},"modified":"2022-06-28T12:00:54","modified_gmt":"2022-06-28T10:00:54","slug":"team","status":"publish","type":"page","link":"https:\/\/www.byebyeblues.it\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"\n<!-- SPACER -->\n<div   class=\"spacer l-margin \">\n  &nbsp;<\/div>\n<!-- \/\/ SPACER -->\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-center is-layout-flow wp-block-quote-is-layout-flow\"><p>Discover the team that makes the Gourmet Restaurant Bye Bye Blues unique.<\/p><\/blockquote>\n\n\n\n<!-- SPACER -->\n<div   class=\"spacer l-margin \">\n  &nbsp;<\/div>\n<!-- \/\/ SPACER -->\n\n\n<\/div>\n<div class=\"im-text-img-var \">\n\t\t<div class=\"im-text-img-var__container flex  normal\">\n\t\t\t\t<div class=\"im-text-img-var__column im-text-img-var__column-text flex flex-column justify-content-center\">\n\t\t\t\t\t\t<div class=\"im-text-img-var__column-text__wrap\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"im-text-img-var__label label\">Chef<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"h3\">Patrizia Di Benedetto<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"im-text-img-var__column-text__paragraph\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<p>\u201cRunning a kitchen is certainly very challenging for a woman,\u201d asserts Patrizia Di Benedetto, \u201cdespite it perhaps being more instinctive, more natural for us. We women are biologically used to nourishing and looking after the whole family, putting a lot of care into preparing food as we raise our children. My style of cooking is decidedly female, and by female I mean that it\u2019s all about instinct, sentiment, creativity.\u201d In 1991 it really was rare to find a woman in a restaurant kitchen. You might have come across one in a family-run\u00a0<em>trattoria<\/em>, of course. But haute cuisine was almost exclusively entrusted to men.\u201d<br \/>\nAfter years of study, hard work and sacrifices, Patrizia Di Benedetto began to make a name for herself abroad, when in 1997 she worked as a trainee in the Valentini restaurant in Los Angeles. She would later continue her association with the USA, cooking on several occasions in Chicago, New York, Baltimore, Boston, New Haven and Long Island. In 2006, she was the only representative from Italy at the Four Seasons International Cooking Festival in Bangkok, and in recent years she has taken her Sicilian heart and soul to Japan a number of times to cook there.<\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"im-text-img-var__column im-text-img-var__column-media\">\n\t\t\t\t\t<picture>\n\t\t\t\t\t\t<source\n\t\t\t\t\t\t\ttype=\"image\/webp\"\n\t\t\t\t\t\t\tsrcset=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/themes\/byebyeblues.it\/assets\/img\/spacer\/spacer.png\"\n\t\t\t\t\t\t\tdata-srcset=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/uploads\/2022\/06\/DSC0588-800x800.jpg\">\n\t\t\t\t\t\t<img\n\t\t\t\t\t\t\tsrc=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/themes\/byebyeblues.it\/assets\/img\/spacer\/spacer.png\"\n\t\t\t\t\t\t\tdata-src=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/uploads\/2022\/06\/DSC0588-800x800.jpg\"\n\t\t\t\t\t\t\talt=\"Patrizia Di Benedetto\"\n\t\t\t\t\t\t\twidth=\"800\" height=\"800\" class=\"lazyload\">\n\t\t\t\t\t<\/picture>\n\t\t\t\t<\/div>\n\t\t<\/div>\n<\/div>\n<div class=\"cms-content\">\n\n\n<\/div>\n<div class=\"im-text-img-var margin-top\">\n\t\t<div class=\"im-text-img-var__container flex  flex-row-reverse\">\n\t\t\t\t<div class=\"im-text-img-var__column im-text-img-var__column-text flex flex-column justify-content-center\">\n\t\t\t\t\t\t<div class=\"im-text-img-var__column-text__wrap\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"im-text-img-var__label label\">Sommelier<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"h3\">Antonio Barraco<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"im-text-img-var__column-text__paragraph\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<p>Antonio, owner of Bye Bye Blues, is on hand in the dining room to meet and listen carefully to the restaurant\u2019s guests. An expert sommelier, he can advise you on the best choice of wine for your meal. An authority and professional, he looks after our very extensive wine and spirits lists, which change constantly. \u201cNever stop\u201d and \u201cnever take anything for granted\u201d are the secrets to Antonio\u2019s success. Since the restaurant opened in 1991, he has broadened his knowledge with high-level work experiences that are worthy of a mention here: after going to the Garten Bar in Sal\u00f2 on Lake Garda to learn from Edoardo Giaccone, one of the greatest Italian collectors and selectors of spirits ever, he flew off immediately afterwards to Santa Monica to his lifelong friend Piero Selvaggio\u2019s 100% Italian restaurant, Valentino. That international touch doesn\u2019t mist his love for his territory, but rather wraps it in that allure and glamour that in Italy we simply call \u2018class\u2019.<\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"im-text-img-var__column im-text-img-var__column-media\">\n\t\t\t\t\t<picture>\n\t\t\t\t\t\t<source\n\t\t\t\t\t\t\ttype=\"image\/webp\"\n\t\t\t\t\t\t\tsrcset=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/themes\/byebyeblues.it\/assets\/img\/spacer\/spacer.png\"\n\t\t\t\t\t\t\tdata-srcset=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/uploads\/2022\/06\/cantina-1-e1655884248340.jpeg\">\n\t\t\t\t\t\t<img\n\t\t\t\t\t\t\tsrc=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/themes\/byebyeblues.it\/assets\/img\/spacer\/spacer.png\"\n\t\t\t\t\t\t\tdata-src=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/uploads\/2022\/06\/cantina-1-e1655884248340.jpeg\"\n\t\t\t\t\t\t\talt=\"Antonio Barraco\"\n\t\t\t\t\t\t\twidth=\"800\" height=\"800\" class=\"lazyload\">\n\t\t\t\t\t<\/picture>\n\t\t\t\t<\/div>\n\t\t<\/div>\n<\/div>\n<div class=\"cms-content\">\n\n\n<\/div>\n<div class=\"im-text-img-var margin-top\">\n\t\t<div class=\"im-text-img-var__container flex  normal\">\n\t\t\t\t<div class=\"im-text-img-var__column im-text-img-var__column-text flex flex-column justify-content-center\">\n\t\t\t\t\t\t<div class=\"im-text-img-var__column-text__wrap\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"im-text-img-var__label label\">Sous-chef<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"h3\">Yukihiko Matsuguma<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"im-text-img-var__column-text__paragraph\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<p>Yukihiko Matsuguma has been Patrizia di Benedetto\u2019s sous-chef since 2003. He actively collaborates with her to create a cuisine that lives up to the expectations of travellers, who still feel an impelling need for certainties and memories, however. Therefore every day at this table in Sicily the comfort food offered by reassuring traditional dishes takes on the no fusion Japanese style, in a duel on equal terms. These days an irreplaceable member of forward-thinking Di Benedetto\u2019s team, Matsuguma has embraced the utmost care and attention to detail that goes into and onto every dish.<\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"im-text-img-var__column im-text-img-var__column-media\">\n\t\t\t\t\t<picture>\n\t\t\t\t\t\t<source\n\t\t\t\t\t\t\ttype=\"image\/webp\"\n\t\t\t\t\t\t\tsrcset=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/themes\/byebyeblues.it\/assets\/img\/spacer\/spacer.png\"\n\t\t\t\t\t\t\tdata-srcset=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/uploads\/2022\/06\/SousChef-800x800.jpg\">\n\t\t\t\t\t\t<img\n\t\t\t\t\t\t\tsrc=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/themes\/byebyeblues.it\/assets\/img\/spacer\/spacer.png\"\n\t\t\t\t\t\t\tdata-src=\"https:\/\/storage1289.cdn-immedia.net\/wp-content\/uploads\/2022\/06\/SousChef-800x800.jpg\"\n\t\t\t\t\t\t\talt=\"Yukihiko Matsuguma\"\n\t\t\t\t\t\t\twidth=\"800\" height=\"800\" class=\"lazyload\">\n\t\t\t\t\t<\/picture>\n\t\t\t\t<\/div>\n\t\t<\/div>\n<\/div>\n<div class=\"cms-content\">\n\n\n\n<!-- SPACER -->\n<div   class=\"spacer l-margin \">\n  &nbsp;<\/div>\n<!-- \/\/ SPACER -->\n","protected":false},"excerpt":{"rendered":"<p>Discover the team that makes the Gourmet Restaurant Bye Bye [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1519,"parent":0,"menu_order":45,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1627","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Team | Bye Bye Blues Restaurant<\/title>\n<meta name=\"description\" content=\"Patrizia Di Benedetto, Antonio Barraco, Yukihiko Matsuguma: discover the whole team of the Bye Bye 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