For one night only, Alfredo Russo, the consultant chef for Vivaldi by Alfredo Russo in the Sheraton Dubai Creek Hotel, will share signature dishes from his restaurant in Italy with foodies in Dubai. Russo’s fine-dining restaurant, Dolce Stil Novo alla Reggia (which means ‘sweet new style in the royal palace’) is in the Palace of Venaria in Turin, a 17th century palace that’s been restored as a Unesco world heritage site. It has held a Michelin star for more than 20 years. Russo also oversees a restaurant and bakery in Mexico City, called Cafe Torino, and he opened The Franklin Restaurant in The Franklin Hotel in London last August.
On Wednesday (March 1), Russo is hosting La Reggia Night at Vivaldi by Alfredo Russo, where he’ll be cooking signature dishes served at Dolce Stil Novo alla Reggia. Dishes on the set menu include a slow-cooked egg with roots, truffle and bagna cauda foam; a pasta dish and mixed, broiled meat from Piedmont. From 7.30pm to 11.45pm. Dh200 per person. To book, call 04 207 1717
What does a typical day look like for you at your restaurant in Italy?
I usually go to work in the morning and check the deliveries. Then I have a briefing with my executive chef in my restaurant and then I go on the floor to work with the guests. In break time, I follow up with my emails and other activities, media and so on. In the evening, I work dinner service.
What inspired you to be a chef?
I am the first professional chef in my family. Most Italian chefs start our training at home with our grandparents, which I did. And then I was driven by motivation and great masters to continue this journey.
What is your style of cooking?
Traditional Italian food with modern technology. New interpretation of classic dishes in a more modern way.
Do you make it a point to interact with your guests?
Usually I am on the floor and I prefer to connect with my guests. I personally take the orders and follow the service, coordinating the kitchen from the pass. Usually, I tailor the menu based on my guests’ preferences. Personal connection is crucial.
How involved are you with Vivaldi by Alfredo Russo in Dubai?
Usually every 4 months, I come to review the menu, set up the service and quality of food to keep the quality always constant. We talk with chef Fabio and the executive chef Stuart Sage about promotions for the next three months and our plans ahead for the year. Vivaldi offers authentic Italian food with a modern twist, excellent service and of course, gorgeous views on the Dubai Creek.
What’s your favourite dish?
I don’t have a favourite dish. Food is not about one dish. As a chef, you are curious about taste and ingredients. It depends on many things. Today, for example, I ate lasagna and it is something I want most of all, but tomorrow it may be hot outside and I’ll want something lighter with more focus on vegetables and fruits. You cannot have only one favourite.
What is your favourite food city?
It would probably be Kyoto or Tokyo because of the culture of the food and culture of the ingredients. Japan has a great respect of the purity of taste and harmony of food. There are a lot of varieties in term of vegetables and different textures so it is always inspiring for chefs.
sjohnson@thenational.ae
