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Mastering culinary arts at the highest international level requires exceptional patience , humble curiosity , and a willingness to learn from diverse cultural traditions . Yesterday afternoon , I sat down in the courtyard of Bistro Provence to interview executive chef Mateo Rossi . At thirty - five , Mateo has just earned his restaurant its first prestigious Michelin star , but his journey to gastronomic acclaim was shaped by extensive international apprenticeships . Before opening his own kitchen in Lyon three years ago , Mateo had trained in three foreign countries under renowned culinary masters . After completing culinary school in Naples , he moved to Tokyo where he worked as an apprentice sushi chef for two rigorous years . He explained that Japanese chefs had taught him extraordinary knife precision and deep respect for seasonal seafood . Next , he traveled to San Sebastian in Spain , where he had worked in a Basque tapas restaurant , discovering innovative fermentation techniques and smoky grilling traditions . Mateo's diverse international culinary background was not without significant personal hardship . In each country , he had worked fourteen - hour shifts while earning modest apprentice wages . He had saved every spare euro to fund travel to culinary workshops across Europe . By the time he returned to France to establish his own dining establishment , he had synthesized Mediterranean warmth , Japanese minimalism , and Basque boldness into an extraordinary personal signature cuisine that critics now celebrate . Embracing foreign traditions and enduring rigorous apprenticeships enables creative artists to forge truly distinctive styles . Dedication to lifelong craftsmanship transforms early professional sacrifices into enduring artistic mastery . Have you ever lived , worked , or studied in another country or different city ? What valuable cultural or practical skills had you acquired before you returned to your hometown ?
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