What can you tell us about your contribution to Italian and Mediterranean cuisine?
Italian culinary traditions are in tune with Mediterranean flavors; my job is to simply work with these fantastic ingredients and search creatively for new flavors while respecting the food heritage. In Italy as well as in the Mediterranean area, culinary customs are part of the culture; so, when you understand and respect this concept, everything becomes clearer, and you can obtain great results.
How important is science in a chef’s life?
For a chef or anyone working in this field, quality and safety are crucial. More than ever, science plays a fundamental role in the kitchen. Covid-19 is changing our lifestyle and the way we consume; we have to focus on our wellness from the food we eat to our daily habits.
To what you attribute the success of La Pergola, your restaurant in Rome?
When I started running La Pergola, I knew that it would be a great challenge for me. As a young chef working in the most important city in Italy, I knew I had to give my best every single day to taste success.
What are the latest trends in gastronomy?
Like I said, the role of science has become more relevant in our decisions, and the concept of quality now includes a lot of different and new perspectives. Healthy food is definitely something we need to focus on. We must also respect the raw materials we use and seasonality to get the best flavors and nutritional values possible.
Why do you spend so much time in Dubai?
Dubai has become one of the most important capitals in the world; it’s a wonderful city that’s continuously evolving. I actually have a restaurant at the Waldorf Astoria Dubai Palm Jumeirah called Social by Heinz Beck, so I’m very lucky to be able to come here regularly.