first apprenticed at a small Italian restaurant in his hometown of Stanthorpe, near Brisbane. After a stint in banqueting, the Italian-australian chef worked under Jason Atherton at Gordon Ramsay’s Maze Grill in London and Atherton’s first venture, Table No.1 in Shanghai. Nocente later became the chef de cuisine at SKIRT in W Singapore – Sentosa Cove. Now, he fronts Salted & Hung and specialises in incorporating cured, brined, fermented, braised and grilled elements into his dishes.
If you could dine at any steakhouse in the world, which would it be? “Peter Luger Steak House in Brooklyn. I’ve heard so many good things about it, such as its phenomenal dry-aged beef.”
The great steak-out, page 74