Chef de cuisine

"worked in five-star resorts and restaurants in Bermuda, Tobago, Cayman, Saint Martin and in Montreal"
 *Born in Palermo, Sicily, Roberto’s humble beginnings have taken him around the world. He started off in his teens as a mere kitchen porter in an attempt to stay out of trouble. After six month’s hard labour, scrubbing many a pot and pan, and with the obsession for cleaning and organising, Roberto’s head chef soon saw his potential and promoted him – a day Roberto has never forgotten.

 

“I will always remember that first day I stepped into kitchen with my whites on. As a chef I felt like a million dollars and after 25 years I still get the same buzz”, explains Roberto with his inherent Italian charm.He later went to obtain formal training in Turin; however, he was soon to set his sights much further than familiar Italian soil.
“I had previously worked in five-star resorts and restaurants in Bermuda, Tobago, Cayman, Saint Martin and in Montreal”.
Roberto’s unique and modern twist on traditional Italian food attracted a discerning crowd, including the ruler of Dubai, Bono, Michel Jackson and Celine Dion. But Roberto didn’t feel the need to do anything ostentatious or over-elaborate for his A-list guests.
“I created simple dishes using local produce to create my own unique style. I like to use my knowledge of spices and marinades with traditional Italian recipes. Is like having a Fiat 500 with a Ferrari engine. My philosophy is not only to meet the customer’s expectations of a great meal – but to go that extra mile and leave lasting impression”.
 
*fragment from Carte Blanche Magazine