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OCT. NOV. 2016
IX
because my father, my mother and
my grandmother have always liked
preparing delicious dishes. I have
also followed my older brother’s
footsteps, because he works in a
catering business in Castelnuovo.
What did you study?
I attended the cookery school in
Levico Terme for two years and then
I went straight to work in hotels and
restaurants.
Who were you maestros in the
kitchen and what were your most
significant experiences?
I have to say that school taught me
a great deal. My teachers were old-
style professionals, with a deep love
for and a knowledge of the job. I was
also lucky enough to work alongside
some great chefs, who were also very
strict. I learnt to keep quiet and to
observe carefully to steal the tricks
of the trade.
What is the first thing you did
when you were asked to work at
Ristorante Sirio at the Hotel The
Pierre in New York?
When I received the call from the Mr
Sirio’s PA I couldn’t believe it, I was
very excited. I was shaking when I
met him the next day. I gave him my
CV and he said: “I don’t care about
paper”. After a 10-minute interview,
he told me: “I need a chef just like
you. You can start tomorrow”. At that
point, I was probably the happiest
person on earth because I had just
been employed by a world-famous
restaurateur.
It must be a responsibility
considering how popular Sirio
Maccioni is among politicians and
starts. What is your relationship
with him?
Well, it is a very human relationship.
We joke a lot, but there is above all
great professionalism.
What type of cuisine have you
decided to offer? How would you
describe it?
Ours is a very traditional Italian
cuisine. It is a little revisited, but
very traditional in the flavours and
in how we serve it.
You come from Trentino, a region
with strong culinary traditions.
Is there a typical dish you like to
prepare?
I really love cooking first courses
like homemade pasta and risotto…
What do you think of the vegan
and vegetarian cuisines, which are
very trendy now?