Chef de Cuisine Omar Ugoletti
My father had a pizzeria in
my native town, where I worked every weekend to help out. The first thing I
learned was how to make pizza. Later on, I became more interested in cooking
pasta, so I asked one of my father’s chefs to teach me. That experience stirred
my desire to further my knowledge in cooking, so I enrolled in a culinary school
called “Panzini Senigalia” while still working at my father’s pizzeria
After school, I went on a holiday in
London. There, I met an Italian chef, Franco Taruscio, who hired me to work
with him at Bertarelli’s, a well-respected restaurant in central London.
I worked in a kitchen brigade of 20 chefs, which demanded that every dish that came out be perfect. I was inspired and wanted to be as good as them. That’s when I decided
that cooking was something I wanted to do forever.
My philosophy on cooking is attuned to traditional
cuisine, which involves consistent use of premium quality ingredients and
seasonal vegetables. I also use a lot of flowers to decorate my plates. Orchids and borage are among my favourites. I look forward
to using more local ingredients in my cooking.