Telling the personal story of Cristina Bowerman is essential to understand the tortuous path that led her to be a highly regarded chef on the international scene and not only in Italy. Awarded 1 Michelin star since 2010, she was born in Cerignola, a small Apulian town. After graduating in Law, he moved to San Francisco with the idea of ​​continuing his law studies, but changed direction and began studies in the graphics sector, discovering his creative nature, which already belongs to his mother artist and his sister architect. He does not take a degree in graphics, but instead works on weekends at the Higher Grounds coffee house. In the meantime she sees her passion for cooking explode which still allows her to continue to give space to her creativity; while residing in Austin, Texas, he obtained a degree in Culinary Arts, perfecting his discipline and working in particular on the concentration of flavors.

In 2005 he moved to Rome and after a first experience at the Convivio Troiani, he arrived at the Glass Hostaria, a restaurant in Trastevere, which is a contemporary and innovative space both in philosophy and in the gastronomic proposal, contrary to the Roman scene: just like his kitchen , the result of experiences, travels, meetings, culinary training and studies that will never cease to be his primary source of inspiration.

In 2017 Cristina Bowerman opened a second restaurant in Rome, Romeo Chef & Baker, where she always offers her cuisine "without borders", traveling between the Roman repertoire and the flavors of the world, made of technique, rigor and creativity: "Creativity for a chef is everything and for me this project was above all a creative outlet. Sometimes having just one restaurant can be limiting: over the years I have come up with projects, ideas, dishes to experiment which, however, could not in any way meet with Glass Hostaria. Romeo Chef & Baker was an opportunity for me to work at a qualitatively very high standard but on a reality that is accessible and understandable to a wider audience ». To these experiences he adds others with stable collaborations in Japan and Turkey.

In addition to the commitment to the enhancement of Italian gastronomy, Cristina Boweman also supports that in favor of women: "In February 2018 I was appointed Ambassador by the Telefono Rosa Association, I have always felt the cause of women alive within me, also because coming from Southern Italy I was often confronted with a kind of discrimination against women, considered different. I firmly believe that independence and meritocracy must be the key words to succeed at work, in catering and beyond. You have to focus on your goal, know how to work independently, know how to speak and know how to position yourself correctly on every occasion. The career of a woman in a world like the kitchen of a restaurant, which is based on fundamentally male criteria, is a difficult undertaking but not impossible if you have the skills ». Speaking of the characteristics of his cuisine, he asserts: «My cuisine is defined as contaminated, but in a positive sense, by cultures, by travel, by the fact that I have lived abroad for many years. I feel more Baroque than Spartan, I love the strong flavors that remind me of my land, Puglia and then I love to experiment. I have always loved to invent vegan and vegetarian foods, even if at the base I follow the Mediterranean diet, characterized by the roundness of flavors ».

At the St. Moritz Gourmet Festival 2020 he proposed a particular menu: «I wanted the guests at the Carlton Hotel to try a unique experience and taste dishes they have never tried before. For example, the first dish was the red shrimp with green curry tapioca (the latter I learned to use it when I was in Thailand) and the chicken distillate (which I learned to make in China), enriched with an imperial caviar; the second dish is one of my favorites, whitefish roe (lake fish that should be enhanced by the way) cooked in dashi with pistachio and mushroom sauce; risotto with cheese and pepper and sea urchins; venison with berries, carrots and red turnip miso; to finish wasabi cream with a white chocolate mayonnaise ».

Among the numerous awards that have been given full merit, “Female Chef of the Year” at Identità Golose 2013, “Chef Ambassador” at Expo Milano 2015 and “Best Female Italian Chef in Europe 2018” by Love Italian Life.