Flash-grilled: Filippo La Gattuta
What was your first job?
It was in Trattoria Agli Amici, which has two Michelin stars. I did a five month work experience there as a commis chef. It was unpaid, but I learned so much that it was invaluable for me.
What is your guiltiest food pleasure?
It’s simple, but amazing - pasta with lots of cheese. The perfect example is La Gran Carbonara at Gloria, where we swirl the spaghetti in a whole wheel of pecorino; pasta heaven.
What’s the best restaurant meal you’ve ever had?
It was in Epicure at Hotel Bristol, Paris; headed by chef Eric Frechon.
What industry figure do you most admire, and why?
I’m actually very curious about figures outside the industry like Elon Musk, Jeff Bezos etc. I like learning from them and trying to adapt cool techniques from their working style to my work in the kitchen, too.
If you weren’t in kitchens, what would you do?
Honestly? I’d probably be homeless; I just love what I do.
What is your biggest regret?
I don’t like regretting things; everything happens for a reason.
Pet hate in the kitchen?
I really dislike it when people don’t use a knife properly.
What’s the oddest thing a customer has said to you?
A request to make carbonara with tomato sauce (I didn’t do it).
What’s the dish you wish you’d thought of?
Lasagne di Massimo Bottura.
Describe your cooking style in three words
Traditional, loving, and respectful.
Most overrated food?
Every type of dish can be great or bad, it really depends on how it’s made.
Restaurant dictator for a day – what would you ban?
Plastic.
What’s the worst review you’ve ever had?
Luckily, I’ve never had awful reviews.
If you could cook for anyone in the world who would you pick, and why?
I’ve cooked for a lot of great people whose work I really admire, the latest one being Mick Jagger, who dined with his family at Gloria. Having now lived in England for some time, I would be honoured to cook for Queen Elizabeth.
What advice would you give someone starting out in the industry?
Respect the products, be prepared to make sacrifices and never give up.
Which single item of kitchen equipment could you not live without?
My Japanese knife.
What do you cook at home on your days off?
On days off I like going out and try new places, but otherwise I’d cook something super simple like pasta with tuna.
What’s your earliest food memory?
It would have to be the amazing gnocchi from my grandma.
What’s the best piece of advice you’ve ever been given?
When I was leaving a position in a restaurant in Paris, my old boss told me that he has taught me everything he had to, but from now on it’s my turn to live and build my own knowledge.
What’s the closest you’ve ever come to death?
Luckily, never.
Where do you go when you want to let your hair down?
I’d go for a drink and visit many of my barmen friends. I love what mixologists do, it’s fascinating.
Tipple of choice?
Negroni with mezcal
What would you choose to eat for your last meal?
I’d love to have it with my family and feast on a selection of my grandma’s dishes and some of my own favourite recipes. like the amazingly indulgent Girella Alla Cacciatora with juicy rabbit ragu; it’s one of the most loved ones on the menu at Gloria, too.
