FOURty Seconds with Christian de Nadai

26 Nov 2014
2 min read
This week FOUR spends fourty seconds with Christian de Nadai, head chef at Don Alfonso on the Italian Amalfi Coast…

What are your earliest memories of being interested in food?

Since I started the culinary school when I was 16 years old.

What excited you most about Italian cuisine?

That we have the privilege to be natural by using simple ingredients which represent our country in terms of lifestyle, culture and way of thinking.

You cut your teeth under the tutelage of master chefDonAlfonsoof restaurantDonAlfonso1890 (2 Michelin stars) located within the Amalfi Coast of Italy. What was the most important lesson you took away from your time withDonAlfonsoand how does it translate into yourhas cooking today?

Cooking withDonAlfosno has always been educate the man first then trained the cooks. Understand the message and the philosophy behind the brand that is made by efficient people who focus on deliver quality day after day.

How would you describe your culinary style?

My culinary style is Italian based with a open mind about what can deliver added value on my dishes. Respect of the ingredients, respect of the guest and respect of my roots is what motivate me and my team every day.

What kind of experience do you aim to give your guests atDonAlfonsoin Dubai?

I would like to give them the opportunity to discover our story through the dishes. All the menus are built to give a full range of taste and combinations in order to surround the guest with a lot of emotions.

If you were to have your last three-course meal, what would it be and why?

I would definitely wantto have an octopus (it’s my favorite seafood), then spaghetti with garlic and chilli flakes, and sorry to say but I will probably close with a pizza margherita……I can’ t live without it.

What ingredients would you say are your most indispensable?

Extra-virgin olive oil is the first ingredient and our flag in the kitchen. All my dishes start with a great olive oil.

If you could go back in time, what advice would you give your younger self, just starting out as a chef?

To be in love with the food always, otherwise our job has no reason to exist.