In the kitchen with culinary maestro and executive chef of L’Amo Bistrò del Mare

In the kitchen with culinary maestro and executive chef of L’Amo Bistrò del Mare

In the upscale Italian restaurant L’Amo Bistrò del Mare Dubai, Lorenzo Buccarini heads the kitchen with finesse. Here, he takes us down memory lane and gives us the lowdown on his career.

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.

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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