Davide Capucchio, Executive Chef of Il Ristorante – Niko Romito at Bulgari Hotel Paris
Why did you choose to pursue a career as a chef? How did you get your start, and what steps led to your current position?
I always dreamed of being a chef! I never questioned that. I did a course at a public culinary school in a small village close to Turin, in the northwest of Italy. I discovered this job very young, when I was still a student. I worked in a restaurant over the weekends and holidays to gain independence. I immediately understood that I had a very deep passion, and during my entire career, I’ve always been motivated by the thirst for knowledge. The most important steps in my career thus far are:
- Relais & Chateaux La Meridiana Garlenda: this was my first experience in the world of luxury, as well as my first time away from the family nest.
- Trussardi alla Scala ** Milan: this was my first Michelin-star experience and my first time moving to an international city.
- Park Hyatt Paris Vendome: this was a real challenge, as it was my first experience abroad involving speaking a new language and working in a Parisian palace.
- Guy Savoy: I had the privilege of working for one of the greatest French chefs in a 3-Michelin-star environment and learning traditional French cuisine.
- Niko Romito: this is a return to my roots and a wonderful journey with the cross-training at Reale to discover Niko Romito’s work, then with the opening of the Bulgari Hotel Shanghai where I was Chef de Cuisine of Il Ristorante – Niko Romito from 2018-2020 and now, with my ongoing experience as Executive Chef of Il Ristorante – Niko Romito at the Bulgari Hotel Paris.
What do you enjoy most about being a Chef? What professional and personal experiences drive you forward in your career and push your cuisine style?
For me, the most enjoyable part of being a chef is supporting my team in the kitchen. When I’m not in the rush of the service, I love to share my knowledge and transmit my passion to my team. It’s fundamental for me to build a strong and reliable team to improve our knowledge and human skills and also to be able to evolve all together.
Another important part of my job that I particularly enjoy is meeting the clients, talking with them and sharing my passion and vision. It’s essential for me to get the guests’ feedback in order to improve myself and always be able to provide a memorable culinary experience.
What do you find most challenging about being a chef?
The biggest challenge for me as a chef is to manage the stress and pressure to always deliver consistent quality to clients, more than ever, in a city like Paris, where the competition is very tough.
What awards have you/your kitchen won, and what role do you think this has on your process?
It was a great emotion when Il Ristorante – Niko Romito received one Michelin star in Shanghai in 2018, only 4 months after its opening. Moreover, we received a 15/20 rating from the Gault & Millau guide at Il Ristorante Paris one year after the opening, which was a great achievement.
Veal Milanese © Bulgari Hotels & Resorts / @BulgariHotels
What do you think makes a dish successful, and what role does creativity play in the process?
From my point of view, creativity and precision are the keys to a successful dish. With the standards that are required in the world of cooking – especially in a restaurant at this level – you also have to be able to provide consistency and quality on the plate every day.
Describe your culinary style. How has it developed over time to now, and what were the most memorable experiences on this journey?
Since 2018, the year I joined Bulgari Hotels & Resorts, the food model of Il Ristorante – Niko Romito has helped me improve a lot in terms of taste, details, and techniques. To me, one of the essential steps and the one I love the most is choosing good raw products (vegetables, cheese, fish, meat…) – something that I can easily do here in Paris. We are fortunate as the hotel is near the Rungis market, which, for a chef, can be compared to… Disneyland!
What would you say is the main course of the menu at the restaurant? How does this course reflect the identity of the restaurant?
I would say it is the Veal Milanese. It is an iconic Italian dish you can find in many places, but what makes ours really unique is the cooking technique we use… and its crust! After many years of research and testing, our consulting chef, Niko Romito, managed to come up with a special recipe and technique that preserves both the tenderness of the meat and the crusty texture of the coating. For this dish, we have also selected the best veal chop on the market, which is supplied by a farmer based in Belgium. In three words, I would describe this must-try as crusty, juicy and tender.
What do you think makes a restaurant or menu successful? How does the menu reflect the needs or wants of the guests you cater to?
To me, a successful restaurant does not just rely on the quality of its food but on the entire experience for the guest. Regarding the guests’ expectations, here in Paris, I have noticed that they are very interested in the quality and provenance of the products, as well as the respect for seasonality. This is why we try to source our products locally as much as possible, and we change some dishes on the menu every 4 months in order to always use seasonal products.
Vitello Tonnato © Bulgari Hotels & Resorts / @BulgariHotels
Your restaurant is part of the renowned Bulgari group. What does it mean to work as part of such a “global team”?
It is an enormous pleasure and honour for me to be a part of this global team. Being Italian myself, I take pride in exporting abroad the best of my country in terms of gastronomy, hospitality, design, and architecture. It is also very enriching to share feedback from local guests, our techniques, etc., with all the chefs around the world.
How does your restaurant represent and stand unique within this group?
Il Ristorante – Niko Romito at Bulgari Hotel Paris is located in a historic and leading country when it comes to gastronomy. Therefore, for me, planting the Italian flag on Avenue George V in the heart of Paris is a huge responsibility and honour. We work to gain our place in this sensitive and competitive food market.
What are your most indispensable ingredients?
I cannot cook without extra-virgin olive oil! I was born in the north of Italy where the cooking culture is closer to the French one, we use butter and cream… However, since I was a teenager, I have always preferred to cook with olive oil because it does not cover – but rather enhances – the real taste of the ingredients. It is also a healthier option without sacrificing any tastiness!
What is your least favourite ingredient, and why?
I have to admit that I am not a beetroot lover…. When I was younger, I always tried to avoid it, given its sweetness and earthy taste. However, with some creativity and the perfect balance, it is possible to create great dishes even with beetroots, as chef Niko Romito proved to me with his “Roasted carrot and beetroot salad with parsley sauce and horseradish”, a dish that we often serve at Il Ristorante – Niko Romito in the winter season.
Spaghetti e Pomodoro © Bulgari Hotels & Resorts / @BulgariHotels
What are a few of your current favourite dishes on the menu, and why?
I would say Vitello Tonnato as it is a typical dish from my native Italian region (Piemonte), and our recipe reminds me so much of my mother’s one!
I also love Spaghetti e Pomodoro: when eating it, you experience a real explosion of tomato flavours in your mouth. It is also a very typical Italian dish, but ours is unique due to the quality of the ingredients and the technical aspect of the recipe.
What do you think is special or makes the restaurant stand out in coparison to other venues?
Our restaurant has a real Italian identity, and the fact that we are located in many different cities worldwide allows us to share a real gastronomic Italian culture with the world. We offer the guests an authentic experience where they can recognize all the flavours of Italian cuisine in a new dimension.
What changes have you witnessed in the local and global food scene in recent years? How have you adapted to these changes as a chef, and how have they influenced the restaurant?
I think the sustainability issue is being acknowledged more and more in the gastronomic scene, as well as the importance of plant-based options. Another thing that I have noticed in the past years in the luxury industry is that guests are looking more and more for an authentic experience and to feel at home.
What kind of restaurants do you eat at and why?
During my days off or when I’m on holiday, I love to eat local, simple food. Even when I travel, I love to discover street and popular food: behind their simplicity, they usually hide a great knowledge of the products and how to cook them, and this kind of food tells you a lot about the local heritage.
Interior of Il Ristorante – Niko Romito at the Bulgari Hotel Paris
To find out more about Il Ristorante – Niko Romito Paris and book, visit the links below…
Il Ristorante – Niko Romito Paris
Bulgari Hotel Paris
30 Av. George V
75008 Paris
France
Web: bulgarihotels.com/paris
Tel: +33 1 81 72 10 80
Email: dining@bulgarihotels.fr
Online reservations: bulgarihotels.com/il-ristorante-niko-romito-reservation
Instagram: @bulgarinikoromitoparis