Succulent polenta with mix mushrooms ragout and pork sausages
Yummy Neapolitan pizza with rich tomato sauce, topped with mozzarella, fresh basil and parmesan.(vegan option as well)
Crunchy white Quinoa with asparagus, spinach and broccoli, topped with light yogurt sauce and roasted walnuts
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I have been inspired by the Italian chef Simone Rugiati and English chef Jamie Oliver, promoting healthy and mediterranean cuisine. My cooking style is based on the Mediterranean, Sea Food and Vegan cuisine, but I also consider myself a Pizza Chef.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My cooking story is a bit different from others chefs. I didn't go to cooking school. My background was totally different. I already had some skills, I always helped out my mum and grandma when we had to cook for Christmas or Easter days. Since I was a kid, I remember helping my grandma making homemade gnocchi with my fingers. It was great. I was so proud to spend time with her and if I close my eyes, I can even remember the smell of the flour and the amazing atmosphere of those happy days of celebrations. But one day I decided to leave my country and here I am. During my travels around the word I had a chance to join the hospitality industry. I discovered I really enjoyed cooking, it gave me a chance to study languages and pay the bills as well. So day by day working side by side with my colleagues I was keen and my skills got better. Traveling gave me a chance to stay in touch with different cultures and diverse background, learning and comparing new ways of cooking. I am very happy of what I am now, taking a chance to thank all the people I met, because without them, I couldn't have followed my path and they have made me wiser, more professional, self confident and more aware of myself than ever before.
Acef, Naples, Italy
Pizza maker (Sep 2006 - Apr 2007)
Pizza maker school
The Sun Tavern
Headchef (Apr 2013-Now)
Ensuring all the prep is done. Maintenance of highest standard hygiene. Stoking as required. Deal with suppliers; supervising of workload during the shift; ensure that the orders are placed; evaluation of job performance of each kitchen employee Preparation of fresh ingredients, vegetables and meals; cooking and garnishing of starters and main courses.
London, United Kingdom
Travel: 144 kms