The chef revealed a shocking secret that he had never talked about until now: here’s what he said.
Bruno Barbieri, one of Italy’s most beloved chefs, recently revealed an unpublished aspect of his private life: the reason why he never started a family. Known for his skill, talent and inimitable style, Barbieri He has won the hearts of many of his fans and, despite some controversy along the way, he is still one of the most respected hosts and chefs in the Italian television and culinary scene.
In an interview given to the newspaper TomorrowBarbieri spoke about the difficulties of the beginning of his career, his relentless commitment and the sacrifices he made to achieve success.
This all-encompassing commitment, however, has profoundly and irremediably influenced his personal choicestaking it to renounce to the possibility of building a family.
Barbieri during the interview
In 2018 the chef of MasterChef Italy, during an interview with Vanity Fairexplained how his dedication to cooking led him to give up many things: “I locked myself in the kitchen and threw away the key.” he confessed, underlining how silence and hard work were necessary elements for his success.
Hosted by Silvia Toffanin a very truethe chef spoke openly about his private life, revealing about never having married and not having become a father: unlike his colleagues Carlo Cracco, Antonio Cannavacciuolo and Giorgio Locatellihe chose to devote himself slavishly to his career, aware that his lifestyle would not have allowed him to reconcile in the best possible way family and work.
Barbieri’s regret
At 61 years old, chef Barbieri admits that what he really misses is not having had a son: knowing himself, he knew well that it would be impossible for him to reconcile the needs of a family with the incessant demands of his career.
In fact, during the interview he stated that: “A family needs treatmentattention, affection and constant presence” , needs that he could not fully satisfy due to his professional commitments. A wife and children require a daily presence and qualitative, a commitment that the chef knew very well he could not guarantee.
