About

PROGETTI IN ESSERE

2024
pubblicazione del sito giulianocingoli.it
galleria fotografica online

2019
lancio della nuova serie di coltelli lamaCarbonio con manico in ulivo e lame forgiate e temprate a mano

EDITORIA

2019
produzione terzo libro:
The Ultimate Pasta Book
(con il metodo Sunday Cooking for a Week)

2018
pubblicazione del secondo libro: Sunday Cooking for a Week

2018
traduzione in inglese del libro Cucina Elementare con il titolo Elemental Cooking – The Art of Cooking Separately

2017
presentazione del progetto all’Adi Design Index, il libro Cucina Elementare – la Separazione delle Cotture non viene selezionato

2017 – 2018
progettazione, realizzazione e formazione del personale per una catena di ristoranti fast food di primi piatti italiani (applicazione del metodo della Separazione delle Cotture in ambito professionale)

2016
Hoepli acquista e pubblica il progetto del libro La Separazione delle Cotture, con il titolo Cucina Elementare – La Separazione delle Cotture

DESIGN DEL PRODOTTO

2016
progettazione, realizzazione e distribuzione dei coltelli lamaCarbonio in collaborazione con il coltellificio F.lli Rizzi di Premana, e l’arch. Daniele Borin

2015
allestimento della mostra fotografica tratta dal libro in Expo Gate, e presentazione del libro, in collaborazione con i designer Stefano Mandato e Pamela Visconti

2015
pubblicazione del libro La Separazione delle Cotture

2010
progettazione e realizzazione di un mercato a km zero presso il Laboratorio Cingoli

2010
secondo sito internet del Laboratorio Cingoli + collaborazione con grafico Riccardo Casiraghi (di Gnambox)

CATERING / SCUOLA DI CUCINA

2007
primo sito internet del Laboratorio Cingoli

2007
scuola di cucina presso i Cral di Milano

2005
catering verso aziende
–
catering ufficiale Promos per la Camera di Commercio di Milano

2004
progettazione e realizzazione della linea di cioccolatini Fondamaro, comprensiva della veste grafica e del packaging, in collaborazione con l’arch. Daniele Borin

2004
nasce la scuola di cucina Laboratorio Cingoli in via Tucidide 56, Milano

2002 – 2003
catering presso privati: nasce Cuochi a Domicilio
–
catering per gli aereoporti privati di Linate preparazione dei pranzi a bordo dei jet privati

RISTORAZIONE

1997
chef nel ristorante Le Scimmie, Milano

1995 – 1996
aiuto cuoco nel ristorante Da Berti in via Algarotti, Milano

1993 – 1995
esperienze come chef in alberghi di montagna durante le pause festive invernali e estive

1991
apprendista da Ami Berton (Remigio Berton) di via Goldoni, Milano (ora Piccolo Sogno in via Lombroso)
–
apprendista nel Ristorante la Sagosta in via Gozzi, Milano

1980
muovo i primi passi in cucina con Elena, all’età di 6 anni

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