Chef Marco Guc­cio

Food and Travel (Singapore) - - Kitchen Confidential -

Draw­ing on his fam­ily roots in South­ern Italy and his Mi­lan up­bring­ing, Chef Marco Guc­cio whips up mod­ern and hearty Ital­ian dishes at renowned Ital­ian res­tau­rant Zaf­fer­ano that cel­e­brate both tra­di­tion and in­no­va­tion

Who was the big­gest in­flu­ence in your de­ci­sion to be­come a chef? When grow­ing up, the big­gest in­flu­ences were my fam­ily es­pe­cially my mother and grand­mother who showed me the beauty of be­ing in the kitchen and cook­ing with the heart and soul.

At what age did you start cook­ing, and who first taught you how to cook? I started cook­ing at the age of 15. It was my mother who first taught me how to cook. Although I liked the idea of cook­ing back then, her sole pur­pose of teach­ing me was to cook for my older brother so that she didn’t have to.

How would you de­scribe your culi­nary style? Draw­ing from my fam­ily roots in South­ern Italy and my up­bring­ing in Mi­lan, I have been in­flu­enced by the many in­gre­di­ents from both North­ern and South­ern Italy. Over the years, I have de­vel­oped my culi­nary style that cel­e­brates both tra­di­tion and in­no­va­tion through in­cor­po­rat­ing clas­sic tech­niques and most im­por­tantly re­spect­ing the in­gre­di­ents.

Hav­ing worked for a hand­ful of pres­ti­gious kitchens along­side sev­eral renowned chefs, which role would you say gave you the great­est job sat­is­fac­tion? While work­ing for Francesco Mazzei as a ‘Com­mis’ and then a ‘Demi Chef,’ – I re­mem­ber mak­ing so many mis­takes back then, which re­ally al­lowed me to hone and per­fect my cook­ing tech­niques. The day Chef Mazzei trusted me to cook his dish; I knew I had ac­com­plished some­thing.

Who do you con­sider your men­tors? Francesco Mazzei, Marco Ma­gri and Al­berico Pe­nati.

Where do you get in­spi­ra­tion when you have to come up with new dishes? I usu­ally cu­rate my new dishes around the best sea­son’s har­vest, so that I can work with the fresh­est in­gre­di­ents when they are full of flavours.

What would you con­sider to be your sig­na­ture dish? My sig­na­ture dishes of­ten change as my menu re­freshes sea­son­ally. Ma­jor­ity of my sig­na­ture dishes are cre­ated around seafood. I would say that the ‘poached and pan-seared Sar­dinian oc­to­pus served with roasted veg­eta­bles and ‘salmoriglio’ dress­ing’ is my cur­rent sig­na­ture dish.

Could you share with us your thoughts on up­com­ing food trends? I think many chefs will start fo­cus­ing on the aes­thet­ics of their dishes. You would see more and more chefs creat­ing dainty dishes with im­mac­u­late pre­sen­ta­tion us­ing ed­i­ble flow­ers and dry ice. Per­son­ally, although I strongly be­lieve that pre­sen­ta­tion is very im­por­tant, my em­pha­sis is al­ways on the flavour of my dishes. Sim­ply be­cause many Ital­ian dishes are meant to be rus­tic and flavour­ful, just like how my ‘mamma’ taught me.

How is the F&B scene ex­pected to progress in the next 5 to 10 years? The F&B scene is ex­pected to be­come much more com­pet­i­tive, as there will likely be more unique as well as mod­ern and trendy fit­tings pop­ping up in the next 5 to 10 years to cater to din­ers evolv­ing taste buds.

What are some of the must-try dishes at Zaf­fer­ano? There are many, such as the poached and pan-seared Sar­dinian oc­to­pus served with roasted veg­eta­bles ‘salmoriglio’dress­ing, the hand-crafted ‘ag­nolotti’ filled with 12-hour mar­i­nated ox-tail, served with cele­riac purée and Si­cil­ian ‘Bronte’ pistachios, and the 150 days grain fed Black An­gus beef ten­der­loin served with sautéed sea­sonal mush­rooms, Jerusalem ar­ti­choke purée, chest­nuts, and veal re­duc­tion.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.