The famed multi-Michelin-starred chef Massimo Bottura opened his first restaurant, Torno Subito, outside of Italy in 2019 in Dubai. Its name translating to “be right back” in Italian, it garnered recognition for its Italian cuisine, its funky interior design, and being quintessentially “Massimo.” Soon after, investors pitched him on opening a concept in Singapore, then Miami. The latter opened this year on a rooftop in Downtown Miami, marking Bottura’s first-ever solo project in America. Whitewall spoke with the Italian chef about the art-centered meaning behind its name.
Massimo Bottura and Bernardo Paladini, photo by Flow Gallery Food, courtesy of Torno Subito.
WHITEWALL: “Torno Subito” means “I’ll be right back” in Italian. Why were you attracted to this name for a restaurant?
MASSIMO BOTTURA: It was a Maurizio Cattelan artwork—his first show was in a gallery in Milan. He left the gallery locked, with a little note outside—the classic note that every Italian shop has when they have to have a five-minute break for an espresso. And the piece of art was a photograph of all these people outside the gallery waiting for it to open, and it never did.
WW: Did he go?
MB: Yes. And I asked my friends—René Redzepi, Alex Atala, and David Chang—to help my brother prepare a dish. When they called out the chefs, and they called Massimo Bottura, my brother arrived. He said, “Sorry, I’m not Massimo Bottura. I’m his brother. I present this. I present that. Goodbye. Massimo will be back soon.” It was an art performance.
Maurizio Cattelan loved this idea so much that he said, “Massimo, I’m stealing your idea.” He received a prize here in Bologna a few years later, in 2013, and he sent an actor to dress like him to receive the prize—as I did with my brother. And then, I had to open Dubai, the first restaurant outside of Italy. I said I wanted to have fun. Picasso said, “It took my whole life to paint like a kid.” I play like a kid! I cook like a kid! So, I created this restaurant with la dolce vita. It wasn’t easy to convince the investors, but in the end, I convinced them, and I called it Torno Subito—“I’ll be back soon.” The restaurant became so popular and was so well received that the investors asked me to have the same kind of restaurant in Singapore and then Miami.
I said I wanted to have fun
Massimo Bottura
Massimo Bottura, Bernardo Paladini, and Torno Subito team, photo by Flow Gallery Food, courtesy of Torno Subito.
WW: You moved Chef Bernardo Paladini from the Dubai restaurant to the Miami one to lead the kitchen. Why?
MB: For Miami, I needed someone important who knew my history and philosophy very well. Everything Bernardo has done has been very successful—since we opened Franceschetta, then Dubai. He always has a very nice approach, so I thought he was perfect for Miami.
Bernardo has been in Miami for a year and a half, and in that time, he has deepened his knowledge of the cheesemakers, farmers, ranchers, and fishermen of the South Florida area. We fully support him to express himself under a creative hat that is Osteria Francescana and our Francescana family.
