When Cesare Lanfranconi reflects on his childhood in northern Italy, his mind goes straight to the kitchen, standing beside his grandmother as she cooked.
She was the one who taught him the value of using only the freshest ingredients, how to master grains such as risotto and polenta, and how the seasons determined what belonged on the table.
Those early lessons set him on a path that led the Lecco-born chef from the shores of Lake Como to the East Coast and, eventually, to Bozeman, where he’ll lead the kitchen as executive chef of Main Street’s newest restaurant: Tutti Bene.
Opening in early September, Tutti Bene, Italian for “all is well,” will offer locals and visitors a “high-end yet inviting atmosphere”, featuring a seasonal menu that includes house-made pastas, curated wines, soups, steaks and antipasti.
“We aim to create a destination where the elegance of Italy meets the spirit of Montana,” Lanfranconi said.
Although new to town, Lanfranconi brings decades of culinary experience with him. After moving to the U.S., he established a reputation in Washington, D.C., where he held multiple executive and head chef roles before opening his own restaurant, Tosca Ristorante Italiano, which was named the city’s “Best New Restaurant” in 2002.
He later expanded into hospitality consulting and culinary direction, collaborating with chefs nationwide. That work brought him to Bozeman last summer, where he fell in love with the concept of Tutti Bene.
The 4,300-square-foot space accommodates up to 100 guests, featuring a private dining room available for gatherings and special occasions.
Lanfranconi will be joined by hospitality industry veteran Hans Maissen, who will oversee the restaurant’s operations.
“We are aiming for an upscale fine dining experience without being too stuffy,” Lanfranconi said.
That sense of balance extends to the menu, which will shift with the seasons and highlight Montana-centric ingredients. Lanfranconi said he’s already formed partnerships with producers like SporeAttic Mushrooms, a gourmet mushroom farm based in Bozeman, along with nearby ranches and farms.
The offerings will include a mix of traditional and contemporary Italian dishes, including Funghi Trifolati, a soft polenta served with alpine cheeses, sautéed white mushrooms and a rich blend of stew meat, game, and sausage. Other expected items include handmade ravioli, barbecue-style Italian chicken and cuts of beef and elk steak.
“I’m a dual citizen, both American and Italian, and I’ve built up a library of my favorite dishes over the years,” Lanfranconi said. “Most are, of course, Italian, but I’ve also come to really appreciate modern American cuisine. I gravitate toward everything happening right now in the U.S., not just from a culinary perspective, but within the restaurant industry as a whole.”
Among all the dishes on the menu, one holds a special place in his heart.
“I’m particularly fond, obviously being from Italy, on pasta, but in particular risotto,” he said.
As Tutti Bene’s opening day draws closer, Lanfranconi said he hopes the restaurant’s authentic blend of Italian elegance and Bozeman’s vibrancy will bring locals and visitors alike lining up for more.
“We want to be an integral part of the community, and being in downtown Bozeman on Main Street, we feel that it is our place to be,” he said.