Filippo Salzano

How long have you been at the restaurant?
I started working in the restaurant since age of 17.

Which was the first restaurant you worked in?
I started my career at the “Billioner” in Sardinia.

What was the last London restaurant you went to, apart from your own?
The last restaurant I worked in was “the oval” restaurant at “The Wellesley” Hotel.

What or who has been the biggest influence on the way you cook and why?
Coming from a numerous family, I learned a lot from my grandmother and the female of my family especially during the traditional Sunday lunch. I loved it so I decide to do it my way.

What is your personal signature dish?
I really love the homemade pasta and bread. Both prepared with traditional method and the best product of our land. My signature dish is “Pasta alla chitarra with ragu and mini meatball” and the classic parmigiana.

Which other chef’s do you most admire?
There isn’t a particular chef I admire more than others. I admire all the chefs who are loyal to the tradition and those using the great quality products of their land.

What’s the best part of your job?
The best part of my job is to see the people enjoy my dishes and discover or rediscover what they miss.

And the worst?
There is no worst part for me. I spend all the day and all my energy doing what I love and passion about.

What would your last meal be?
If I have to pick a dish for my last meal, I would like to have “pizza e foje”, polenta flour bread (made without yeast) with mixed herb, Italian sweet dry pepper ‘peperone di altino’ and deep fried fresh anchovies. A plate of my land “the Abruzzi” (The ancient name of two joined regions: abruzzo and molise). This dish is normally made by the grandmother for family meal, unique for its simplicity.

Do you have a chef’s shortcut that you can share with us?
There is a tip I can share (which is the same as what I follow) Look to the future trend but always faith on the tradition, they will never disappoint you, thanks our great Italian products.