What was your first industry job?
I started in Naples at my aunt’s fried pizza shop, dicing cured pork belly (cicoli), mozzarella and shaping dough.
If you weren’t in kitchens, what would you do?
An evolutionary biologist - that’s what I studied at university.
What industry figure do you most admire, and why?
Jeremy Chan. Like me, he changed careers later in life, becoming a chef after studying something completely different. He seems passionate and humble — his food speaks for itself.
What’s your pet hate in the kitchen?
Laziness.
What’s the oddest thing a customer has said to you?
It’s not one comment — it’s when people fake an Italian accent and gesture “like an Italian”. I smile, but it’s not funny for Italians.
Sum up your cooking style in a single sentence…
Surprising in its apparent simplicity.
What’s the worst review you’ve ever had?
My mother saying her rum baba is better than mine.
What advice would you give someone starting out in the industry?
Build strong legs and read cookbooks.
Which single piece of kitchen equipment could you not live without?
Japanese trays.
What would you choose for your last meal?
Wontons covered in chilli oil.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Anything from Planque — that’s why I ended up working there.
What’s your favourite fast food joint?
Honestly, nothing beats a McChicken.
What’s the dish you wish you’d thought of?
McChicken.
MasterChef or Great British Menu?
Neither — I’ve never watched them.
What’s the most overrated food?
Italian.
You’re a restaurant dictator for a day — what would you ban?
People borrowing my Sharpie. Jail time if you take one home.
Who would your dream dinner party guest be?
Kendrick Lamar.
What’s your earliest food memory?
My mother’s chickpea pasta.
TikTok or Instagram?
Instagram.
What’s the closest you’ve come to death?
Spearfishing in Naples — I got stuck underwater for a minute when my weight belt caught on a rock. That was scary.
Where do you go to let your hair down?
Procida, a small island near Naples.
What’s your tipple of choice?
Chinotto or Cedrata.
What’s your favourite food and drink pairing?
Pizza with corn, cream and ham, paired with Coca-Cola.
What do you consider your signature dish?
My next one.