Michele Prevedello is a man with a mission. He presented the media table recently with dishes like Burrata Caprese, Homemade Pumpkin and Potato Gnocchi, Seafood Risotto, Sea Bass and Prawn Medallion followed by Tiramisu Gelato. The dessert was the star with crumbled cookies and coffee sprinkled atop it. We liked the tomato sauce the chef served the fish on.
An executive chef since five years, Michele started his carrer with Hyatt in 2003 in Australia. He hails from North Italy and holds Vocational Diploma in Hotel and Restaurant Management. Michele is fond of red meat particularly beef, pork and horse-meat which, he says, is enjoyed best in North Italy. He is a purist and says that even if he’s not able to use these meats in Hyderabad, he would not like to compromise on the taste of the cuisine. “The essence is lost otherwise. I will be taking care of Tre Forni and will add a few more new dishes to the menu in the month of November,” he adds.
He worked as Chef de cuisine for events in Grand Hyatt Dubai and then an Executive Sous Chef in Azerbaijan for a centralised management of Hyatt Regency and Park Hyatt. He worked with Ekaterinburg, Russia where he worked for five years.
— Saima Afreen