'I'd have loved to create a Michael Jackson-inspired menu'

Your favourite memory of food?
For as long as I can remember, I was always surrounded by food. My father was a chef and ran his own restaurant in my hometown of Bari, Italy. I have fond memories of him cooking for us on his day off, which was every Sunday. Even now, I can clearly recall the aroma of simmering lamb ragu that would take over our entire house when he prepared it.
What's the most challenging part of your job?
The biggest challenge that comes with being a chef is the continuous need to evolve your culinary skills and discover new ingredients so that you can innovate in the kitchen. However, I consider this to be more of an opportunity rather than a challenge, as it allows me to travel the world and discover new cultures and their culinary practices.
Do you have a personal mantra or motto that drives the way you cook?
I believe it is essential to encourage innovation and creativity in the kitchen whilst staying true to traditional cooking methods and the authenticity of ingredients.
If you could cook for a high-profile personality, who would it be and what would you serve them?
I always wanted to cook for [the late] Michael Jackson. I aspire to inspire people with my passion for cooking the same way Michael inspired through his music. If I could've, I'd have designed a 12-course menu with each dish framed around the concept of his chartbusting hits.
How often do you eat out? What's your favourite place around town?
To be really honest with you, I enjoy cooking at home for my family very much - it's probably one of the reasons we don't eat out too often. But when we do, I like to keep up with the new trends and new openings in town. With so much variety here, it is difficult to pin down a single favourite, so I'll need to get back to you on this one!
After cooking all day, do you cook for yourself at home too?
I always enjoy cooking, be it at work or at home. However, in a traditional Italian household, the wife always rules the kitchen. My wife loves cooking for our son, who claims that her pasta is tastier than mine.
You're asked to invent an unusual dish - what would it be?
I have come across a few unique dishes that utilise worms as a key ingredient. Although I have tasted worms in Beijing, I have never thought to cook with them. I would definitely create a dish using worms - obviously with an Italian twist to it - so maybe a worm spaghetti!
Who do you admire most in the culinary world - and why?
Georges Auguste Escoffier, the 'king of chefs', has been my biggest inspiration in the culinary world. He was a chef, restaurateur and a culinary writer who popularised and updated traditional French cooking techniques. His recipes, techniques and approaches to kitchen management have influenced many and have been adopted by chefs all around the world, including myself.
Favourite comfort food?
Nothing beats a simple antipasto of bruschetta, buratta, olives and cold cuts.
One ingredient/ dish you can't stand, and why.
For some reason, I cannot stand the sight of iceberg lettuce or button mushrooms. I just do not think they belong in a kitchen.
If you could choose a last meal, what would it be?
My last meal would definitely have to be an indulgent one. I'd choose to have an exquisite selection of raw seafood - lobster, clams, oysters and red prawns.
Your favourite culinary destination, and why?
As my country, Italy definitely holds a soft spot in my heart - and not without reason! The country boasts the very best of produce, ranging from olive oil, cheese and fish to fresh fruits and vegetables.
- Staff reporter