How did you become a Chef?

I had to run the family restaurant with my sister very early in life. It was at a very young age. I have lived in the restaurant since I can remember – cleaning, prepping, waiting tables. I used to be 3 or 4 years old when I first stepped into the family business restaurant. My mom used to send me to the kitchen to be with my father since early childhood, and I had to run the family business at a very young age as well.

What is your signature dish?

I believe in tradition, it’s very hard to choose one dish so everything Roman traditional dishes, so anything related to my city from Roma like carbonara, Cacio, & Pepe, amatriciana, anything that is very authentic.

Definitely not chicken alfredo or lasagna.

Which meal is the easiest to impress someone?

Italian cuisine is nothing but simple. I believe every dish which is simple and doesn’t have too many ingredients. e.g., A tomato and basil pasta. Very few ingredients would help you know the creativity of a chef. Whenever I want to hire a chef or have someone to run my kitchen, I always ask him to make a tomato and basil pasta, 3 ingredients, very simple, and you can’t make a mistake when things are simple.

Is there a Chef you admire the most? Who and why?

No, not anyone specific but an entire community of Chefs who inspire me, because in this world it’s about being on the edge all the time, it’s about looking at other people’s jobs and getting inspired from everyone here and there and making it your own. A little something from everyone. But if I need to admire someone it would be an image of me 10 to 15 years from now.

When are you the happiest at work?

When it’s quiet in the dining area, which means everyone is eating and enjoying their meal.

What does a normal day look like for you?

Do you have a few hours to write down my day? ?

To sum it all up in one word I would say hectic!

What is your least favourite dish to prepare and why?

I don’t have a least favourite but I’m a person who doesn’t follow the rules. Not that I don’t like it but I’m not a big fan of desserts or pastries because you can say that it’s already done, also because it requires perfect measures and that does not call for creativity.

Since you came to Kuwait, did you have to change minor things in the way you prepare your food?

Absolutely not, because my job is to try to export my culture and my country’s pride in food. As for the 2nd question, I believe in tradition which can never be changed else it will not be the same. Tradition is the most important thing, I’m trying to export my culture here, expand it, explain it and make it loved. It was very tough in the beginning, but hard work and the quality of my work have given me an appreciation and understanding of my culture.

What’s your favorite Kuwaiti dish?

Of course, Machboos.

What are you most Proud of?

My son Noah.

And my career, as it progressed from a young age.

What have you learned in the years you’ve been in Kuwait?

Italian and Kuwaiti people are very much alike. Starting from hand expressions to family orientation. First of all, you speak with your hands more than us, and that’s already a huge thing. And I was lucky enough to cater to a lot of families throughout the years, I’ve been in duwaniyas and a lot of private events and I could relate to how family-oriented both countries are.

What was your own worst Kitchen nightmare?

With my years of experience in my field, I have seen almost everything, the worst really. If I have to highlight one it’s when there are a big number of guests, and the ingredients were not ready for prepping.

Are Kuwaiti diners different from Italian diners in their tastes and expectations?

Yes, but only because their expectation of Italian food is very American, they expect a lot of creamy, heavy, and oversized servings, or very garlicky dishes. Sometimes it’s very tough to explain that this is not our culture, but it’s fine because once they get to know you and make them try the real deal, they’re very happy.

What are the 3 ingredients you can’t live without?       

Flour, tomato & olive oil.

In your opinion which is the most overrated ingredient?

Oregano, we don’t use it in pizza, by the way, we use basil.

If you were not a Chef, what would you be?

I have no idea. As I said in the beginning, I’ve done this all my life, since I can remember I’ve been in the restaurant, so I’ve never thought about it. But probably an artist.

What is your Dream as a Chef in Kuwait?

To bring the real Italian culture to the people. No chicken alfredo, no creamy pasta, if you know what I mean. I would honestly love to be an important factor between the two countries and export my culture proudly here, and hopefully, big things are coming up that I can’t spoil yet, but very very big things are coming up very soon.

Most underrated dish in Kuwait?

Amatriciana

Most overrated dish in Kuwait?

Lasagna