Exclusive Interview | Alma Resort’s Executive Sous Chef Francesco Conzattu

How did it all start? Share your culinary journey with us

I started helping my grandmother and mother cook when I was younger and instantly loved it. I often went out to dinner with my parents, family & friends; I really enjoyed the experience and the joy it brought me. What made it more special was that we spent all of our celebrations and special occasions together in restaurants and I soon realized that the atmosphere in a restaurant makes people happy and, thus, I wanted to work in this environment and become a chef.

What are your earliest memories of the kitchens you worked in?
As a child, we used to visit the same restaurant often and during that time we became friends with the chef, who offered me a summer holiday job when I was 14 years old. That was the first time I worked in a restaurant kitchen. He guided me and showed me the ins and outs of working in a kitchen, opening a whole new world for me.

A dish your patrons/guest love
Tortelli stuffed with fresh scallop and pumpkin puree. 

A dish that you love but do not have on your menu
Fresh artichoke salad with shaved bottarga (dried mullet roe)

What according to you does it take to become a successful chef?

You should really have a passion for the job as it requires a lot of time and dedication.

What advice would you give to a young culinary student?
Strive to learn as much as you can about other cuisines and travel to broaden your knowledge and skills. Set goals for yourself and push yourself to reach them.

What instruments/ equipment/devices you cannot imagine working without?
A pasta machine. This is a must-have in an Italian kitchen and I cannot imagine working without one.

Your favourite ingredient is…
Sea urchin.

Name chefs, you find amazing or chefs work you admire
The chef I worked with while growing up, Chef Alessandro Visentin, was my mentor. I really look up to him and appreciate everything I learned from him. I also really admire chefs Antonio Cannavaciolo and Norbert Niederkofler.

What books should every chef read?
I would say that every chef should read books by Gualtiero Marchesi - he made kitchen history.