What was it like growing up in Italy, one of the best destinations for dining?
It was amazing. I grew up in a small town in the South of Italy where I spent most of my time with family and friends, savouring tasty Italian dishes cooked by my grandmother.
The food in my hometown is very genuine. Mediterranean cuisine, tons of olive oil, farm-to-table produce, homemade cheese, wild-caught fish, you name it, we have it. It’s what makes our cuisine flavorful and healthy as well. Dining with my family takes me on a culinary journey to the Italian kitchen; usually on Sundays, we have lasagna made from grandmother’s secret recipe. She’d wake up at 5am and start preparing the dish. Fry a bunch of petit meatballs and dish up some fresh tomato sauce. This is what I used to wake up to every morning.
It’s fascinating how food experiences hold on to memories. Which dish brings back the most memories for you?
Well, being an Italian, I love pizza, pasta and lasagna that my grandmother used to make, which is something that holds wonderful memories for me. Since I left my beautiful country, 16 years ago, I began exploring different cuisines. At the moment, Indian, Asian and Far East cuisines are my favourite; I enjoy the sharp and spicy flavours they carry, as well as the new memories from my time in the Middle East.
What was it that triggered your interest to work in the Middle East?
9 years ago, when I arrived in the Middle East, I was surprised by the quality of hotels and concept restaurants on offer. You can have a variety of dining experiences for all palates. I think having a Middle Eastern experience will enhance the CV of every chef, you need to offer something new and interesting to your guests, especially now when there is a lot of competition in this dynamic industry.
Given the current trends of molecular gastronomy, do you find yourself curious about trends or do you enjoy a good old homemade meal?
I am not a big fan of molecular gastronomy. I like to have food that tastes like real food and not olive oil caviar that melts in my mouth. This kind of culinary art is well-presented and requires the chef to have excellent skills to execute such dishes, but the trend is slowing down, as we’re going back to basics.
Your plating at Bahriyat Restaurant is a work of art, where do you get the inspiration from?
Research is key in this industry, you need to read consistently and inspire yourself by finding new ways to present food. I like to add simplicity and colour to my plate, which is the concept at Bahriyat.
What do you love the most about your job as the Cluster Executive Chef at Grand Millennium Muscat?
The level of satisfaction is very high. I love seeing guests happy after having a great dining experience. It’s quite a feeling.
