Chef Alfredo Russo 

Michelin-starred chef return to Rossini’s

A native of Turin, Chef Alfredo Russo discovered his gift for cooking at the tender age of 13. After studying at catering school, he worked at three different Michelin-starred restaurants in Piedmont, Italy. In the late 1990s, he opened Il Dolce Stil Novo and just three years later, he won a coveted Michelin star and membership into the Jeunes Restaurateurs d’Europe Association. Chef Alfredo was also named best Young Chef of the Year in 2004. Other honours have included an invitation to organize a gala dinner for the visiting International Olympic Committee in Turin, and to serve his distinctive Piedmontese cuisine to UN ambassadors and delegates.

In 2007 and 2008 he was a speaker at ‘Lo Mejor de la gastronomía’ and ‘Madrid Fusion’, two of the world’s most important conventions devoted to fine cuisine, and he played a leading role in the TV programme ‘Krav Sakkinim’ on Israeli TV’s Channel 10. Chef Alfredo has also received accolades for his first book ‘Da Idea’.

His prestigious restaurant, Il Dolce Stil Novo, is regarded as one of the finest dining experiences in Italy. The elegant restaurant is located in the Royal Palace of Venaria where Chef Alfredo offers diners a unique culinary journey infused with the rich history of the beautiful palace.  

Chef Alfredo Russo’s cuisine is founded on absolute respect for the Italian and Piedmontese regional tradition, combined with a passion for constant innovation. The result is an original creative style with dishes that amuse and surprise diners. Despite Alfredo’s creativity, flavors remain authentic and the menus reflect the seasons of the year. 

During July 31st – August 8th, this extraordinary chef came back again to sharing his exciting new approach to Italian cuisine in the elegant Tuscan villa setting of Rossini’s award-winning restaurant. 

This is not the first time you are working with Rossini’s, correct?

No, it is not. I have been to Thailand so many times before, both for business and pleasure. I have had business trips to Thailand around 5-6 times for several consecutive years, all for Rossini’s at the Sheraton Grande Sukhumvit.

Why only this restaurant? 

Mainly because I have been acquainted with the hotel F&B Director, and I have been working with many outlets of Sheraton hotels in many countries. Bangkok’s Rossini’s is also very famous for its quality, and atmosphere. It is my delight working with the restaurant.   

And every times you change menu concept right?

Yes, every year I take with me the new recipe from Italy, I work everyday every year at my restaurant in Italy. I change the menu, the concept, and the ingredients. 

You have been invited many countries?

Each place is different from one another. I have visited several countries in Asia such as Japan, China, and Singapore. I have also visited other parts of the world such as other European countries, America, and South Africa etc.

You are considered a very successful modern Italian chef, how do you discover your direction?

I have always wanted to do alternative Italian cuisine that is different from the authentic Italian cuisine. The difference is simply more complicated cooking, with more techniques; yet, it is a cooking that everyone understands without having to be a chef himself. Cooking is like a good painting in the museum. Even though each of us has our own interpretation, but we still have to admit it is a good painting. My kitchen has the same concept; everyone knows what ingredients I use, how I decorate the dishes. Like my “Lamb with carrots” dish, there are only two ingredients, which are meat and carrots. Some of the dishes have only one ingredient, which is meat. It is a modern concept, no sauce, just fresh ingredient. 

So to find new ingredients is very important for you, right?

Yes, and I am lucky that Italy has a wide variety of ingredients for me to use. 

Is your style considered a fusion?

No, fusion is to mix styles from different ways and different culture. For me, my style is not fusion, it’s pure. This is important for me. When you taste carrots you know it is carrots. You taste mozzarella, and you know it is mozzarella. I use the same old ingredients with a new concept of cooking, and it gives different impact to tasters. Like this dish, “Mint panna cotta” that consists of panna cotta, ice-cream, biscuit, fresh mint leaves coated with caramel. The trick is in the mint, where the taste is changed into steps from light to strong. It is now being a popular concept in Europe.

You create the menu all by yourself, or you have a team to assist you?

I have a team to assist me. Teamwork is very important and the team is the people in my kitchen. 

Do you normally use only ingredients from Italy? 

I prefer to use Italian ingredients, but it is not compulsory. If I find better quality products from other countries, I might use them. However, I am an ambassador of Italian Kitchen, so I prefer to use Italian ingredients first. 

Italian food has become very popular worldwide, including Thailand. Have you tried Italian food in Thailand? 

Yes, I have. Everyone loves Italian food, but there are only a few restaurants that offer authentic Italian cuisine. Most restaurants only carry pizza, spaghettis, and lasagna. I know that most people love those Italian dishes, but I have to explain that there are more Italian dishes than that. And it is my job to introduce new dishes to them. 

There are several famous Italian chefs in Thailand; do you know any of them? 

I know some of them, like Chef Gianmaria Zanotti, I have known him since we were kids (smile) He is from Turin. The chef at Rossini’s (Chef Federico Allegri) is also from Turin.  

A lot of good chefs are from the city.

Not only Turin, every city has good chefs, but I am an ambassador for Turin; so, I have to promote the city (smile).

Is chef a profession that Italian youth wants to pursue? 

Yes, there are a lot of kids, who come to work at restaurants, both in French and Italian restaurants. I am also a part-time professor at culinary school, so I have seen a lot of talented kids as well. 

How is the reception of your customers in Thailand?

It is very incredible. It is a new experience, they like what I do with the dishes. They love to taste new things from my Italian dishes. It must be the same feeling when I try Thai food. It is a shock for me in a good way.

Your restaurant has got one Michelin star now, does it what you expected? 

Yes, I do. I gain more customers every year with the Michelin as a guide for them. Michelin is good for marketing your restaurant, but it is not the most important thing. The most important thing for a chef is his customers. 

Is your restaurant one of the top ten restaurants in Italy?  

Um, there are so many good restaurants in Italy. If you are not good, you cannot open a restaurant there. The chef must be good, the food must be good, the restaurant must be good, everything must be perfect. There are a lot of chic and modern restaurants open in major cities from Rome, Milan to Naple. They are very competitive. 

You have been so successful at such a young age, how did you do that?

I opened my restaurant when I was 22 years old. I had to work very hard to find my way, until I find my concept. 

How long have you opened your restaurant?

It has been 20 years since 1990. Italy is quite different from other places as the customers will only eat the restaurant, where the head chef is. Successful chef will only have one restaurant. Unlike Thailand, there are a number of chain restaurants here.  

What would you like to suggest to a Thai junior chef, who try to discover their own style of cuisine?

I suggest them to work with passion. Work with a great chef to learn techniques, and travel more. When you work with passion your mind will concentrate and make a good thing happen. Young chef 

Talk about your next passion for your chef career.

I am working on a cook book; it is my third book now. I also work for a vinery in Italy to make new line of wines, and I work for a new project in Mexico too. 

Can you imagine, if you were not a chef, what career you would to be.

Oh… an actor (big laugh), and go to Hollywood, why not…