{"id":16321,"date":"2020-02-22T13:11:09","date_gmt":"2020-02-22T13:11:09","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=16321"},"modified":"2020-03-01T17:54:38","modified_gmt":"2020-03-01T17:54:38","slug":"marco-liu","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/","title":{"rendered":"Marco Liu"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><em>\u201cSto aspettando un secondo figlio. Sono al settimo cielo. Sar\u00e0 un maschio, Francesca e io abbiamo deciso di chiamarlo Leone, perch\u00e9 probabilmente nascer\u00e0 nel segno zodiacale del leone\u201d<\/em>. <strong>Marco Liu<\/strong> non sta pi\u00f9 nella pelle per la felicit\u00e0. Gli va tutto a gonfie vele, da tutti i punti di vista: se lo merita, eccome.<\/p>\n<figure id=\"attachment_16328\" aria-describedby=\"caption-attachment-16328\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16328\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/bd9ecfbd-9972-4205-b03b-daf97f85a8d6\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?fit=4088%2C2720&amp;ssl=1\" data-orig-size=\"4088,2720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto wp-image-16328\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/BD9ECFBD-9972-4205-B03B-DAF97F85A8D6.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-16328\" class=\"wp-caption-text\">Marco Liu &#8211; Ph by Monica Cordiviola<\/figcaption><\/figure>\n<p>Si \u00e8 costruito tutto da solo, anzi, assieme a lei, mattone dopo mattone, giorno dopo giorno, cliente dopo cliente, piatto dopo piatto, servizio dopo servizio. Ha iniziato a 14 anni, nel ristorante tradizionale di famiglia. Tradizionale nel senso di italiano, non asiatico: in Via Ravizza la gente veniva per la pizza e per la carbonara, non per gli involtini primavera e ancor meno per il sushi, inesistenti. Sotto la gestione del padre si superavano i 300 coperti al giorno, soprattutto nei fine settimana. A 21 anni ha deciso che fosse arrivato il momento per cambiarlo completamente, difatti lo ha rivoluzionato, modernizzandolo e portandolo in una nuova dimensione: la sua. Ripetiamo: a 21 anni. E\u2019 passato un decennio: <strong>BA<\/strong>, che in cinese significa sia pap\u00e0 sia infinito, ha fatto dei passi da gigante, uno alla volta, piccoli ma costanti, fino ad arrivare ad essere uno dei migliori ristoranti della citt\u00e0.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16329\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/1db48da3-c1ae-4350-bb70-1f9276993c3c\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C.jpeg?fit=1080%2C1440&amp;ssl=1\" data-orig-size=\"1080,1440\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto aligncenter wp-image-16329\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C-225x300.jpeg?resize=375%2C500\" alt=\"\" width=\"375\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/1DB48DA3-C1AE-4350-BB70-1F9276993C3C.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 375px) 100vw, 375px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Ora \u00e8 al top, \u00e8 un punto di riferimento per tanti, non trovi un posto, si mangia benissimo e si sta altrettanto. Nonostante questo, Marco vuole sempre di pi\u00f9, spinge al massimo, osa ma con i piedi per terra, rimane concreto e allo stesso tempo punta a toccare delle vette sempre pi\u00f9 alte. La riapertura del ristorante e gli investimenti lo hanno responsabilizzato maggiormente, perch\u00e9 le attese sono ancor pi\u00f9 alte: la gente si aspetta tanto ed \u00e8 giusto che sia cos\u00ec. Lui risponde alla sua maniera, facendo s\u00ec che tutti funzioni come se fosse un orologio svizzero, con quel tocco di ospitalit\u00e0 asiatica che fa sempre la differenza: la cucina di <strong>Bryan Hooi<\/strong> propone dei piatti sorprendenti, raffinati, intriganti e raffinati, mentre la sala segue il ritmo, le gesta e le indicazioni di Marco, sempre presente.<br \/>\nLa vita privata \u00e8 da film, \u00e8 una fiaba. Liam, il primo figlio, sembra la fotocopia in miniatura del padre. La moglie \u00e8 straordinaria, vivono e lavorano sempre insieme. Lui ne parla sognante tutte le volte che la nomina. <em>\u201cBasta uno sguardo per intenderci\u201d.<\/em><br \/>\nImpossibile volere di pi\u00f9.<br \/>\nVive, vivono un momento d\u2019oro e lo fanno alla loro maniera, concreta.<\/p>\n<figure id=\"attachment_16330\" aria-describedby=\"caption-attachment-16330\" style=\"width: 350px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16330\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/3d141205-bf1e-4900-ba44-50c18e9056f3\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?fit=2720%2C3884&amp;ssl=1\" data-orig-size=\"2720,3884\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?fit=210%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?fit=640%2C914&amp;ssl=1\" class=\"myFoto wp-image-16330\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3-210x300.jpeg?resize=350%2C500\" alt=\"\" width=\"350\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?resize=210%2C300&amp;ssl=1 210w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?resize=768%2C1097&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?resize=717%2C1024&amp;ssl=1 717w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/3D141205-BF1E-4900-BA44-50C18E9056F3.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 350px) 100vw, 350px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-16330\" class=\"wp-caption-text\">Marco Liu &#8211; Ph by Monica Cordiviola<\/figcaption><\/figure>\n<ul>\n<li><strong>Un anno fa, esattamente un anno fa, mi avevi detto che nell\u2019arco di sei mesi avresti rivoluzionato il tuo ristorante e che sarebbe diventato esattamente come lo avevi sempre sognato. Ecco, ci siamo: da uno a dieci, quanto sei contento del risultato?<\/strong><\/li>\n<\/ul>\n<p><em>Nove. Dico nove solo perch\u00e9 dieci non oso nemmeno pronunciarlo.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>Cos\u2019\u00e8 cambiato, rispetto alla prima vita di BA?<\/strong><\/li>\n<\/ul>\n<p><em>L\u2019anima \u00e8 rimasta, perch\u00e9 te la trasmettono le persone. E\u2019 cambiato invece il messaggio che volevo dare, ora lo si percepisce fin dall\u2019ingresso. Ho cercato di dare una identit\u00e0 pi\u00f9 forte, mi rispecchio di pi\u00f9 nel nuovo, quello che proponiamo viene esaltato meglio ora, con i nuovi arredi. Ho scelto tutto io, andando in giro per l\u2019Europa, difatti i tavoli e le sedie le ho ordinate in Portogallo, per fare un solo esempio. Ho cambiato l\u2019abito del ristorante, non la personalit\u00e0. Diciamo che ora gli ho cucito un abito su misura, prima era alta sartoria.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>C\u2019\u00e8 un angolo, un dettaglio del ristorante che ti piace in maniera particolare?<\/strong><\/li>\n<\/ul>\n<p><em>La parete delle tegole e le sculture. Le tegole hanno 300 anni di vita, pesano quasi tre tonnellate. Le sculture non sono da meno, 130 chili ognuna. Poi ovviamente non le ho scelte per il peso, bens\u00ec per l\u2019impatto.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16331\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/98b491a8-2229-43d7-801a-b436b850dd65\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?fit=1080%2C1080&amp;ssl=1\" data-orig-size=\"1080,1080\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-16331\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65-300x300.jpeg?resize=500%2C500\" alt=\"\" width=\"500\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/98B491A8-2229-43D7-801A-B436B850DD65.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<hr \/>\n<ul>\n<li><strong>Potessi tornare indietro, cosa miglioreresti della prima vita di BA?<\/strong><\/li>\n<\/ul>\n<p><em>La parte meccanica, ovvero i condizionatori e gli altri impianti, in pi\u00f9 avrei reso pi\u00f9 funzionale la cucina. Certo, agli inizi le possibilit\u00e0 economiche erano diverse.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>Ricordi quando hai iniziato a lavorare qui, prima ancora di trasformarlo e di prendere le redini?<\/strong><\/li>\n<\/ul>\n<p><em>Avevo 14 anni, poi verso i 16 iniziai con continuit\u00e0: grembiulino, calzettoni, scarpe da ginnastica. Dal 2007 ci sono sempre.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>Quando si cambia l\u2019abito cambia anche la prospettiva, gli obiettivi.<\/strong><\/li>\n<\/ul>\n<p><em>E\u2019 vero, vorrei differenziarmi dagli altri, intraprendere una strada per conto mio, senza rivali e senza paragoni. Chi viene da noi assaggia la nostra cucina: non \u00e8 cinese, non \u00e8 asiatica, non \u00e8 italiana. E\u2019 la cucina di BA.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16332\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/76f4681f-bebf-4b80-adf6-7607f924a786\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?fit=1080%2C809&amp;ssl=1\" data-orig-size=\"1080,809\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?fit=640%2C479&amp;ssl=1\" class=\"myFoto aligncenter wp-image-16332\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?resize=768%2C575&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?resize=1024%2C767&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/76F4681F-BEBF-4B80-ADF6-7607F924A786.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<hr \/>\n<ul>\n<li><strong>E\u2019 cambiato anche il men\u00f9: la coscia di anatra \u00e8 formidabile, il raviolo al wagyu ancor di pi\u00f9. Potranno diventare i nuovi piatti iconici di BA?<\/strong><\/li>\n<\/ul>\n<p><em>Io potrei anche dire di s\u00ec, se non fosse la clientela a decidere. Se piacciono solo a me, non basta.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>Lo scontrino medio \u00e8 salito?<\/strong><\/li>\n<\/ul>\n<p><em>No, siamo sempre attorno ai 75-85 euro a persona, vini inclusi. Senza bevande sarebbero dieci euro in meno a persona. E\u2019 la cifra giusta per un ristorante come BA: non troppo impegnativo economicamente, per\u00f2 che valga ogni centesimo speso. Voglio che sia un ristorante dove si torni due volte la settimana, non solo per le grandi occasioni.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>Siete tre fratelli, che differenze noti fra di voi? Ovviamente dal punto di visto ristorativo.<\/strong><\/li>\n<\/ul>\n<p><em>Claudio e io siamo agli opposti, intendiamo la cucina orientale in maniera diversa. Giulia, una turbo donna, sta in mezzo, fa da collante, anche se la vedo pi\u00f9 vicino a Claudio che a me.<\/em><\/p>\n<hr \/>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/stazione90divise\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16324\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/21a65e88-0615-4436-8c7a-0f3248035328\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?fit=2657%2C709&amp;ssl=1\" data-orig-size=\"2657,709\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1582299595&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?fit=300%2C80&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?fit=640%2C171&amp;ssl=1\" class=\"myFoto aligncenter wp-image-16324 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328-300x80.jpeg?resize=300%2C80\" alt=\"\" width=\"300\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?resize=300%2C80&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?resize=768%2C205&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?resize=1024%2C273&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/02\/21A65E88-0615-4436-8C7A-0F3248035328.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/h3>\n<hr \/>\n<ul>\n<li><strong>Ecco, come la vedi tu?<\/strong><\/li>\n<\/ul>\n<p><em>Piatti semplici, anzi, comprensibili, per\u00f2 molto gustosi e saporiti. La coscia d\u2019anatra e il raviolo al wagyu ne sono l\u2019emblema.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>Ti sei mai spiegato perch\u00e9 tutti i tre avete un cos\u00ec gran successo?<\/strong><\/li>\n<\/ul>\n<p><em>Sicuramente siamo nati con il senso degli affari, ce l\u2019abbiamo nel dna. Se non avessi fatto il ristoratore, avrei studiato economia. Abbiamo una visione molto imprenditoriale, cerchiamo di non trovarci impreparati, sappiamo di doverci tutelare, perch\u00e9 oggi hai cento clienti e domani cinquanta, una attivit\u00e0 ha bisogno di basi solide. Vogliamo dare delle sicurezze e delle certezze alle nostre famiglie, il nostro padre ci ha trasmesso questo e molto altro. Io ora vorrei dedicarmi di pi\u00f9 all\u2019organizzazione aziendale, mi piacerebbe imparare ancor di pi\u00f9 sula gestione dei costi e sul resto.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>\u00a0Ipoteticamente, dove ti piacerebbe aprire nei prossimi anni?<\/strong><\/li>\n<\/ul>\n<p><em>Non solo ipoteticamente: Dubai, Abu Dhabi, Doha, Singapore, Hong Kong, Singapore, Jakarta, perfino Bali: \u00e8 il nostro mondo. Poi ovviamente Londra. Pensavo di essere gi\u00e0 in grado di poter iniziare l\u2019espansione di BA, per\u00f2 la nuova apertura ha rallentato il processo: voglio fare tutto per bene, essere presente e avere tutte le energie dedicate. Il prossimo step saranno le aperture all\u2019estero.<\/em><\/p>\n<hr \/>\n<ul>\n<li><strong>A proposito, nei mesi di chiusura hai portato lo staff nella capitale britannica: dove avete mangiato?<\/strong><\/li>\n<\/ul>\n<p><em>Da Park Chinoise, un posto molto divertente, una sorta di clubbing, per nulla invadente. Un locale meraviglioso, con piatti di grande personalit\u00e0. Cento coperti, sempre pieno. Poi dall\u2019Imperial Treasure, ristorante che propone cucina cantonese tradizionale. Ovviamente non poteva mancare una tappa al Hakkasan. A proposito, vorrei diventare come il fondatore, Allan Yao: ha messo su un impero, per poi cederlo per 45 milioni di sterline. Mi ispiro a lui.<\/em><\/p>\n<p>E se Marco riuscisse a fare meglio di Allan? La strada pare assai tracciata.<br \/>\n<strong>(Di Dominique Antognoni)<\/strong><\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13480\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/01\/18\/maitre-giovanni-celentano-lascia-savoy-beach-marzo-guidera-la-sala-del-relais-blu-massa-lubrense\/image-5777\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=940%2C379&amp;ssl=1\" data-orig-size=\"940,379\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=300%2C121&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=640%2C258&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13480 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59-300x121.jpeg?resize=300%2C121\" alt=\"\" width=\"300\" height=\"121\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?resize=300%2C121&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?resize=768%2C310&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?w=940&amp;ssl=1 940w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><a href=\"https:\/\/www.instagram.com\/chefemaitre\/?hl=it\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16093\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/29\/atena-restaurant-la-tradizione-nel-futuro-gli-chefs-facen-alisani\/26bacdef-55d4-4c38-8f22-53bede24ddbd\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/26BACDEF-55D4-4C38-8F22-53BEDE24DDBD.png?fit=556%2C201&amp;ssl=1\" data-orig-size=\"556,201\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"26BACDEF-55D4-4C38-8F22-53BEDE24DDBD\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/26BACDEF-55D4-4C38-8F22-53BEDE24DDBD.png?fit=300%2C108&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/26BACDEF-55D4-4C38-8F22-53BEDE24DDBD.png?fit=556%2C201&amp;ssl=1\" class=\"myFoto aligncenter wp-image-16093 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/26BACDEF-55D4-4C38-8F22-53BEDE24DDBD-300x108.png?resize=300%2C108\" alt=\"\" width=\"300\" height=\"108\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/26BACDEF-55D4-4C38-8F22-53BEDE24DDBD.png?resize=300%2C108&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/26BACDEF-55D4-4C38-8F22-53BEDE24DDBD.png?w=556&amp;ssl=1 556w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/h3>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>\u201cSto aspettando un secondo figlio. Sono al settimo cielo. Sar\u00e0 un maschio, Francesca e io abbiamo deciso di chiamarlo Leone, perch\u00e9 probabilmente nascer\u00e0 nel segno zodiacale del leone\u201d. Marco Liu [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":16333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[53],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Marco Liu - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/02\/22\/marco-liu\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marco Liu - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"\u201cSto aspettando un secondo figlio. 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