Being Italian, great food has naturally played a major role in my life. However, it took some time for me to discover that a career as a chef was part of my path. At 18, and only due to necessity, I took a job in the kitchen for a local pizzeria. I had no inkling at the time that this would be my future. It was a job that I enjoyed and this led me to attend a cooking school at the five-star luxury resort, Forte Village, which is where I am from, in Sardinia.
Looking back I can see that this experience was the start of my professional culinary journey, it was still not obvious at the time. At first I thought that this was a crazy job that required a lot of sacrifice in order to become successful. This is true, and it’s why genuine passion for cooking is a necessity for success as a chef. I’m not sure if it was destiny but I do feel lucky to have gone down this road, because it is now something I am extremely passionate about.
I have to thank my mentor, chef Anthony Garlando, at Aqua Shard in London, for his unwavering support and belief in me – he obviously saw my potential and nurtured it. I eventually became the sous chef at this incredible restaurant, taking on more and more responsibilities, including menu development, which I love.
Anthony was also the person who encouraged me to then take a position at Harrods in London as sous chef. It was an amazing opportunity for a young chef, and eventually I was managing 11 outlets and 60 chefs. Once I mastered this role, I grew a little bored, it became a little too easy, almost mundane. I missed the frenetic pace and adrenaline that is part of leading a busy kitchen.
Seafood linguine in a lobster bisque sauce with tuna bottarga
Photo: courtesy Aqua
At the same time I appreciate the experience as I came to understand that I thrive on challenge, in fact a challenge keeps me alive on a professional level. It also made me realise that I don’t enjoy being in a ‘comfort zone’, and while this has been scary at times, with associated uncertainties, it further stoked that flame of passion for cooking that has only grown bigger with each step in my career. The next step was joining Bone Daddies and becoming skilled in Japanese cuisine, which evolved into a collaboration with fashion brand Sister Jane, and the opening and menus for Cha Cha, serving European cuisine with a Latin twist.
Despite a solid career in London, my love for travel and a desire to push myself even further got me thinking about opportunities elsewhere. I had always been intrigued by Asia, and this is why I am so thrilled to be in Hong Kong. I have only been here for two months, and I am loving it, this city has a fabulous buzz and a great multicultural feel. It is also an honour to be the driving force behind the culinary offerings at the new Aqua at H Zentre, and developing a menu of classic Italian dishes with modern influences, that are as impressive as the breath-taking venue itself. I have developed an exciting menu, in which I showcase the endless world of Italian cuisine, that is driven by premium seasonal ingredients. Each dish has been designed to highlight, not overshadow, the taste of the ingredients themselves, a true Italian approach.
My aim for the restaurant is to surpass guest expectations, and for it to be an enduring hotspot, continuing Aqua’s legacy of warm hospitality in an iconic setting, with impeccable Italian and Japanese cuisines. I couldn’t be happier.
Editor
Andrea Mura
