What are your most treasured career moments?
Having ventured into the culinary business at a young age, I began my career in the small town of Rimini in Italy. Since then, I have held several positions in leading concepts around the world, such as the Disney Cruise Line in the Bahamas and La Petite Maison (UK and Turkey). I also served as the executive chef in Aman group Bali before moving to Marrakech, where I was appointed head chef of L’italien restaurant and worked closely with multi-Michelin-starred chef Jean George. His creativity and love for cooking left an imprint on every aspect of my career. Seeking new challenges and aspirations, I then moved to Dubai where I was appointed executive chef of L’Amo Bistro del Mare. My current role has been challenging and exciting. The team has entrusted me with big responsibilities and given me the freedom to create a sensational menu.
What makes L’Amo Bistro del Mare unique and how important is a restaurant’s ambience in the whole dining experience?
Ambience plays a huge role in a restaurant: from the interiors to the music and, of course, the food. At L’Amo Bistro del Mare, we not only capture the charm of southern Italy, but we also serve a sumptuous menu with remarkable panoramic views of the Dubai Harbour Yacht Club, Bluewaters Island and Ain Dubai.
Surrounded by the gleaming sea, guests are greeted by an airy, open-plan dining room, fitted with expansive floor-to-ceiling windows that allow the skyline views to take center stage. We carefully chose the upholstery with our interior design team to ensure it is pleasing to the eye and makes guests feel comfortable as soon as they enter.
Furthermore, the seafood display bar showcases the fresh catch of the day that can be cooked to order, and each item is tagged with a QR code with details on the fisherman and the catch. I like to focus on the freshness of the ingredients and tend to be extremely particular about sourcing the right elements.
What inspires you when preparing a new menu and what are the challenges of today’s menu planning?
I am inspired by the sea, and I am particular about sourcing fresh, top-of-the-line ingredients. I lead the distinctive menu selection, which has a strong emphasis on the freshness of high-end produce, innovation and exceptional taste, offering guests an experience of the highest level. The biggest challenge is upholding a high standard. We only use fresh seafood and work closely with fishermen in Spain and Greece. The quality of the dishes comes from the selection of fresh and sustainable ingredients, which are imported on a daily basis from the Mediterranean region, including Sicily and the Adriatic Sea. The restaurant also serves a one-of-a-kind selection of Calvisius caviar straight from Brescia, Italy.