In recent years, the world of fine dining has been going through a major transformation. Between 2023 and 2024 alone, 18 starred restaurants closed, including Felix Lo Basso, Cannavacciuolo Café e Bistrot, and Magorabin in Turin. But this is not a tragedy for the sector: it is a natural evolution of the restaurant market.
In Italy, crises are often perceived as catastrophes, while in reality their Greek etymology – krisis – means choice, change. Just as typewriters disappeared with the arrival of computers or internet points with the spread of smartphones, fine dining is also changing to adapt to new models that are more sustainable, innovative and closer to the desires of the public.
Fine dining is not in crisis, it's changing shape
Talking about a “crisis” in starred cuisine is misleading. Chefs are not left without work, restaurants are not disappearing. Rather, the sector is evolving and adapting.
The reasons behind the closures are many:
✅ Increase in the cost of raw materials, energy and rent.
✅ Difficulty in finding qualified personnel, a problem that has plagued the restaurant industry for years.
✅ Change in consumer habits, who today seek more authentic, sustainable and informal experiences.
✅ Need to rethink the business model, making it more profitable and less tied to the rigid patterns of traditional fine dining.
Success today is no longer exclusive to restaurants with one, two or three Michelin stars. Gourmet bistros, contemporary trattorias and new restaurant formats are redefining the very concept of signature cuisine. Chefs are not disappearing, they are simply transforming the way they interpret gastronomy.
Becoming a Chef Today: A Winning Choice
As some starred restaurants close, the restaurant industry is hungry for staff like never before. Chefs, sous chefs, pastry chefs, bakers and pizza chefs are among the most sought-after roles, and those who train today with solid skills and an innovative approach have enormous career opportunities ahead of them.
This is why quality training is the key to standing out. The Congusto Institute Chef Course represents an opportunity for those who want to transform their passion for cooking into a concrete profession, thanks to:
✔ Expert teachers and professional chefs, who transmit the know-how necessary to tackle contemporary cuisine.
✔ Cutting-edge laboratories and equipment, to acquire practical and innovative skills.
✔ Internships in the best restaurants, to enter the world of work with real experience.
✔ Future-oriented approach, with a focus on new trends, sustainability and entrepreneurship.
Is contemporary trattoria the new haute cuisine?
If once haute cuisine was synonymous with large restaurants with impeccable tables and tasting menus costing hundreds of euros, today the most interesting gastronomic experiences are found in modern trattorias, creative bistros and innovative restaurant formats.
Today, the value of cooking is not only measured in Michelin stars, but in the ability of a chef to convey emotions through food, to enhance local producers and to offer authentic experiences. This is why becoming a chef today means having more opportunities than ever, both in Italy and abroad.
Conclusion: A world of opportunities for future chefs
The closures of starred restaurants do not mark the end of signature cuisine, but the beginning of a new gastronomic era. For those who dream of becoming a chef, this is the perfect time to train and embrace change.
Do you want to enter this evolving sector? Discover the Congusto Institute Chef Course and start your professional journey in the restaurant business of the future.
