Swide Magazine by Dolce&Gabbana

Have you heard of him before? For sure. Indeed, this Italian Chef has just opened is first Italian inspired restaurant in London: 5 Pollen ST.

 

In the heart of Mayfair is where you can get hold of Stefano, whose passion for regional “cuisine” is driving his day and ruling his lifestyle. A new restaurant, some edgy dishes to try and old ones to rediscover, we had an intercourse conversation with Stefano who has opened our appetite for more. More of Italy, more of London, more of raw fish… So let’s meet soon at 5 Pollen ST: TABLE BOOKED.

1/ What makes you passionate about food?
SC: I’ve always loved food and cooking, it’s just a part of me

2/ Do you think that being recognised as an Italian Chef abroad makes you more Italian?
SC: No, I cook all styles of food and love experimenting with different cuisines – our new restaurant is not an Italian restaurant but a restaurant created by Italians.

3/ How does it feel to "wear" a Michelin Star and to be the first Italian Chef to be promoted as such in London?
SC: It was a fantastic feeling; it was what we had been working towards. It’s what I would like to do again with 5 Pollen ST.

4/ Do you feel like an ambassador for your country after receiving this title in 1998 from president Oscar Luigi Scalfaro?
SC: I am very proud to be an ambassador but it hasn’t changed how I act, I’ve always been this way.

5/ You mentioned a few times that your “spécialité” is raw fish, why do you like to work with it? What are the flavours and sensations you want to bring out?
SC: I love to eat raw fish, it is so versatile you can do almost anything with it and it will still taste delicious and fresh.

6/ Do you think that people now are generally more interested in culinary experiences than before?
SC: There are a lot more cooking programs on television and it has made people in the UK more interested in what they’re eating, the standard is now much higher. In Italy people have always eaten better than in the UK– everyone cooks in Italy but this is only just really beginning in the UK

7/ Can you seduce with a dish? And be seduced by a menu?
SC: I have eaten menus that seduce you even before you’ve tried them. If I want to seduce someone with a dish I would serve cold spaghetti with caviar.

8/ What was your first “hit” dish?
SC: At my restaurant at the Halkin:  duck ravioli with foie gras, it was my first signature dish and it became very popular.

9/ What advice would you give to a young cook who aspires to become a chef?
SC: Chefs must learn the basics in order to be good – nowadays everyone wants to become a famous chef in a couple of years but it’s so important to learn the basics and this takes time.

10/ What is your new restaurant 5 Pollen ST about?
SC: 5 Pollen ST is about creating a great atmosphere, with fantastic food and good service. We want to create a place that people will go to on a regular basis.

Swide’s 5Q/A:

1/ Cooked or baked? Baked

2/ Raw or boiled? Raw

3/ Dressed or undressed? Dressed

4/ Sweet or sour? Sour

5/ Pasta or panna? Pasta

 Read more about London restaurant 5 POLLEN ST on Swide.com.

Interview by Delphine Hervieu.

TAGS: stefano cavallini 5 POLLEN ST Mayfair London Italian restaurant Italian cuisine London restaurant new restaurant in London Italian institution Gary Hume White Cube Michelin star chef interview with Stefano Cavallini