An Italian chef on working in different countries around the world, opening Gucci Osteria in Seoul, and why food is like music.
About me
I’m originally from Italy, but now I work as the head chef at The St. Regis Astana. My goal is to ensure that everyone who visits our restaurant, bar, or orders room service enjoys a delightful dining experience. My older brother, Danilo, attended culinary school. I always admired him and saw him as my hero, which inspired me to follow in his footsteps and become a chef. I’ve always loved food and, from a young age, experimented with cooking.
In the early years, I worked in various Michelin-starred restaurants across Italy. But one day, I decided to take a bigger risk and try something new. In 2014, I came to Kazakhstan, to the city of Shymkent, to open an Italian restaurant at the Rixos Hotel. I spent two years there, then moved to Seoul, where I worked for another four years. After a short break due to the pandemic, I returned to South Korea and had the chance to help open the Gucci Osteria Da Massimo Bottura, in collaboration with renowned chef Massimo Bottura. This restaurant was recognized by the Michelin Guide.
My work
My job is to create a unique gastronomic experience. It’s wonderful when guests trust the chef and order the set menu, where all the dishes, from appetizers to desserts, are carefully curated. As a chef, I craft the menu, selecting each ingredient to build a progression of textures and flavors. For me, food is more than just nourishment; it’s a way to communicate, a language where I use ingredients instead of words to create something you can see, touch, taste, and feel.
While I was in Seoul at Gucci Osteria, we were visited by an actor from the series "Squid Game," along with other actors from popular dramas and many celebrities, all curious to experience the restaurant. About 99% of our guests chose the set menu. They didn't come just to eat steak; they were seeking a new experience and wanted to understand what the restaurant was all about.
On Central Asia
My first impression of Kazakhstan formed when I landed at Shymkent Airport 10 years ago. A taxi driver who enthusiastically drove me to the hotel gave me my first glimpse of the culture. I was also surprised by how men greet each other with a handshake whenever they meet.
In Shymkent, I met genuine, straightforward people who say exactly what they think. I never worried about anyone talking behind my back. I knew that if something went wrong, they would tell me to my face. I also have a best friend from childhood, who happened to be in Almaty when I was in Shymkent. I flew to meet him and explore the city. It was incredible that we, despite working in completely different fields, found ourselves in the same country, Kazakhstan, at the same time.
Working in Central Asia
When working abroad for international brands, you must be ready to learn about different cuisines. At our hotel, we host events with various embassies, and upon request, we prepare menus featuring a variety of national dishes, which we must execute at the highest level.
Cooking and food are only 50% of the job. The other 50% is the service — those who welcome guests, serve food and drinks. For a guest to have an unforgettable evening, every link in this chain is important. I want our guests to trust us so much that they won't waste time ordering each dish separately, but instead, allow the chef to make the choices for them. I'm not focused on serving as many dishes as possible because the more dishes there are, the less attention I can give to each one.
The menu I want to introduce is like a captivating story. It starts with amuse-bouche and small appetizers, continues with a hot appetizer, reaches a climax with the main course, and ends with dessert. The first bite has subtle flavors, which build with each dish — like music. One dish is just one chapter; you can’t understand the whole story by reading only one chapter. You need to start from the first page. This way, guests leave with a “wow” feeling, experiencing an exciting mix of tastes and textures.
