In conversation with Chef Pintore

Tell us a bit about yourself.
My name is Giovanni Paolo Pintore and I come from Sassari, in the north of the beautiful island of Sardinia.
Why did you decide to become a chef?
In Sardinia, home life revolves around the kitchen table. We have a lot of farmers who create authentic artisanal products such as bottarga (wind-dried, raw grey mullet), carasau bread, artichokes, homemade culurgiones (ravioli), lamb. You will never find a Sardinian who's not proud of their island, region, and food products. We are in love with our land and love to show it off!
Back when you started cooking, what was the dish you were most proud of?
Our family recipe for wild boar risotto! My fondest memories growing up, are of dad cooking this dish. It's his signature dish for family gatherings to this day. I always feel proud to cook this dish.
And a dish you like to prepare at home?
Sea urchin. This is always the first dish I eat when I step off the plane in Sardinia.
Any exciting experiences to share while working at Frankie's?
Every day I am excited to come in to work at Frankie's and do what I do best, with a team that I really love working with.
A standout culinary experience for you?
Work in some great restaurants around the world, and for some culinary legends, such as Cipriani, Roca brothers, and Antonino Cannavacciuolo.
Early challenges you faced as a chef?
Spending time away from home and missing birthdays. I started working in kitchens when I was 14. Being a kid in a pressurised environment was challenging.
Your favourite restaurant in Dubai.
Tomo in Raffles Hotel.
What's your favourite cuisine to make - apart from Italian - and why?
I love the flavours and style of Indian cooking and believe that there are lots of interesting spices to play around with.
What tips would you give those thinking of entering the cooking world?
Don't be blinded by the celebrity chef image. Behind the glamour lies a lot of hard work, living life on the road, and missing your family. You'll work when people are playing and play when people are working.