Interview of Executive Chef Gianni Conti, Il Borromeo Restaurant by Lucy Self, Editor-at-Large
“My keyword”: taste
My cuisine is inspired from the classic Italian tradition, I use only high quality – seasonal products, many of which are local.
I feel curious and I keep an eye on novelties in order to transform classic dishes into authentic innovations.
The classic Italian cuisine is therefore just an inspiration, a starting point, which I like to transform with newly, avant-garde cooking techniques such as slow-cooking, siphon and vacuum-cooking. However, only when the technique fits with my conception of “revisited” classic cuisine! Differently, I may stick to conventional cooking approaches. Certainly, to make the right choice, all the techniques have to be known, considering the correct way and approach.
The Grand Hotel des Iles Borromées & SPA is a historic building, our reputation is to have an important and historical culinary tradition.
The Borromées’ clientele has always been an extremely international visitor that appreciates the “Italian style”: dishes that are not extremely complicated, simple but perfect in every detail. Also today our clientele, appreciate the Italian renovated cuisine, focused on exciting tastes and fragrances of our land.
From April 2011 the Grand Hotel is a certified gluten-free facility. So we create with the conscientious knowledge of the allowed ingredients and from careful use of the non-contamination process, complex dishes have been created, well balanced and achieved with fantasy and creativity, perfect for the most demanding gourmet.
Alongside our standard menu we also suggest a “light menu”, committed not just to our guests of the Medical SPA Des Iles Centro Benessere Stresa, but able to satisfy most refined palates, keeping control of the calories without neglecting the taste.
“To conclude: my cuisine is a combination of curiosity, professionalism and team work.”
Chef Gianni Conti
Interview with Mr. Gianni Conti, Executive Chef at the Grand Hotel des Iles Borromées & SPA
Tell us something about you that most people don’t know?
I never attended any cook or hotel school… I have learnt through years of experience working in restaurants.
What inspired you to become a Chef?
My uncle, he was a chef in a big famous restaurant
What is your greatest inspiration to cuisine?
Fish
What style of cuisine is most underrated?
Classic cuisine, a lot of people ignore the basics
What element to cooking is overrated?
Spices and seeds
If a genie were to grant you one wish, what would it be?
3 Michelin stars
What was your last thought before going to bed last night?
Tomorrow’s menu
What is the first thing you think of when you wake up in the morning?
Daily food shopping
What infuriates you?
Somebody saying that I do not use fresh products
What pleases you?
A satisfied customer
Which fictional figure do you identify with, and why?
N/A
What’s your favourite place for lunch?
A shelter in the mountain
What is your favourite season?
Winter
Music you love…?
Pop Italian
What three things are vital to your day?
Good health, peace of mind on the job, do not hurt anyone
What is the most useful instrument in the kitchen?
Multifunctional oven
What’s your greatest fear?
Not being able to satisfy all guests
What’s your guilty pleasure?
Skiing
There’s a fire in your house, what item do you save?
My cat
What piece of advise would you give your 20-year-old self?
Have more fun, there’s only one life!
What’s your most embarrassing moment?
Maybe first time on TV
What’s your proudest moment?
When an older, esteemed colleague complimented me about my work
How old were you when you knew you wanted to do what you are doing today?
16
More of a poet or a philosopher?
Philosopher
Your favourite time of the day?
Morning
Name one activity you do every day no matter what!
Read the newspaper
A total waste of time?
Arguments
Favourite breakfast
Brioche and cappuccino
Success is…?
A difficult job well done
Failure is…?
Anything that does not satisfy me 100%
Happiness is…?
Skiing!