Regional Executive Chef Unilever Foodsolutions Asia

Start cooking school at the age of 13 because I want to travel and see the world, so the choice was between being a chef or a sailor, so I guess I have done both. Went to Switzerland the day after my culinary education was over at the age of 16 and been moving around since. Have worked in Europe, Middle East, Asia with Inter-Continental, Sheraton, Hilton and SAS hotels, and on the QE2. My last position before joining Unilever was as Executive Chef at the Intercontinental Hotel in Sharm El Sheik, Sinai. I have been lucky and had the chance to work with chefs who thought me not only culinary skills but also guiding and mentoring in my young (wild!!!) years. Right attitude, willingness to learn and lots of patience are the necessary for anyone who want to become a chef. Been with Unilever for 7 years, starting in R&D, which was a good opportunity to learn all about our products. Just like in the kitchen, you need to have a good basic knowledge. Worked in R&D centers in Germany, France, Netherlands and UK with short trips to eastern Europe and USA. Since June 2004 I am in Asia for Foodsolutions.

Tell us more about the recent food trends and food scene in your country.
Since living in Bangkok, there has been an explosion of Italian restaurants, but everybody tells me that they have always been there, I guess Italian is not longer ethnic, but part of the local culture. Thai food is becoming modern in terms of presentation, but traditional for taste and there are other food cultures like Vietnam and Sichuan cuisine, which are increasing.

What kinds of food or ingredients do you like working with?
The kind of food I’ll prepare will dictated my favorite ingredients. Here in Asia, I like to use ginger, lemon grass, chili, sesame oil, fish sauce, oyster sauce and coriander. I love using palm sugar, provides that fruitiness that is missing in normal sugar. Basil, thyme, tomato, garlic, shallots and olive oil are ingredients, which are essential in my western cooking routine, which goes back to my Italian heritage. White truffle, goose liver and parmigiano reggiano are my all time favorites. I am not too keen on cream, tend to mask flavors and polarize tastes.

What is your attitude towards convenience products?
Has changed in the last seven years, basically because I know and understand more. Lack of knowledge often dictate negative attitude towards convenience product. In the last years, food industry has reached higher quality levels and in some case can match the quality of scratch made product. Food industry is becoming more culinary, also in their way of thinking. Nevertheless, convenience product should never be a compromising in taste.

Has your culinary style changed over the past few years/months?
Being in Asia and travelling extensively, I enjoy creating dishes where I use Asian taste and European techniques. But only in a creative way. When I cook italian food, I still very much a traditionalist.

What are some of the Unilever Foodsolutions products you use in your cooking?
Bertolli olive oil, Knorr brown sauce base, knorr Krauterlingen, Soya sauce, Knorr chicken bouillon, primerba range products, Knorr fish sauce, Hellmann’s mayonnaise.

What is your signature dish?
Pan-fried Seabass infused with olive oil and basil on a tomato shallot confit with black noodles.