It might be a bit of a cliché, but the story started when a boy fell in love with a girl.
"I started working as a cook when I was seventeen and that was a lot of years ago. Before doing catering school, I did a technical school. But this school was not suitable for me, also because to find a girl was like finding a needle in a haystack. I was very young with my hormones totally out of control. When I went to catering school, it was a great party for me, because eighty percent were girls."
After finishing school and several experiences in high level restaurants, he attended university and had the luck to teach in a catering school to maintain his studies. He decided at that time that he didn’t want to be a professional cook because it was a very hard job and he wanted to continue studying.
There are places you pass by and places you stop for, and Pietro Zito's Antichi Sapori is certainly the latter. This is how the story begins: Antichi Sapori is a traditional Italian restaurant run by a third-generation farming family in Puglia, the heel of the boot-shaped country. Most ingredients in its cuisine come from its own farmland or from local suppliers. How did Pietro Zito become a chef? He says it all started with hunger and willingness to succeed in the restaurant business.
A Beautiful Mistake in Post-covid Era
Opened in 2018 here in the alleys of Taipei by Hokkaido-born Chef Ryogo Tahara, French cuisine restaurant logy is a romantic spin-off from Hiroyasu Kawate’s two-star Michelin restaurant Florilège in Tokyo.
There are a few three-starred restaurants I do not miss all the time, but Magnolia is a restaurant I’d always love to visit again. The picturesque cuisine, the intimacy with nature, the private mood and ambience, are the things that will push me to go back.
An annual commitment?Sinasera deserves to shine with its out-of-the-world dining experience and sincere and beautiful dishes it has to offer.
When I returned to Taiwan earlier and stayed at Grand Formosa Regent Taipei, I had a chance to catch up with my friends for lunch so I specifically chose Silks House, a Michelin Guide Cantonese cuisine restaurant on the third floor of the hotel.
Focusing on crafting creative new Huaiyang cuisine, The Hut is known for having insisted on sourcing best quality ingredients and innovating Chinese cuisine with modern western techniques while maintaining the essential charm of oriental cooking styles.
The restaurant came to Shanghai last summer and has undergone two renovations in between, but I have already tried its summer, autumn and winter menus. The seemingly simple dishes are loaded with unpretentious skills and rock-solid knowledge of Chef Xu Jingye, who has made Guangzhou cuisine so purely classic yet elaborately eye-opening.
Now its previous rich Southern French flavours have recently been revamped by the new Executive Chef Ugo Rinaldo, who has embarked on a mission to give a new life to French cuisine through revisiting old favorites with a modern refreshing twist.
