Ernesto Stefani joins us today to talk about how he discovered his life-long passion as a chef and the cuisine of his restaurant. He shares with us his career path in Japan from a chef to be a Restauranteur who can speak Japanese fluently. Why his Italy dishes are so popular in Japan? What is the specialty about his ingredients? Tune in to find out more.
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Ernasto Stefani
Ernesto Stefani joins us today to talk about how he discovered his life-long passion as a chef and the cuisine of his restaurant. He shares with us his career path in Japan from a chef to be a Restauranteur who can speak Japanese fluently. Why his Italy dishes are so popular in Japan? What is the specialty about his ingredients? Tune in to find out more.
Ernesto was born and raised in the countryside of Italy. He worked in his mother’s restaurant until he was 23 years old. He soon started appreciating the authentic Italian cuisine and he has an almost stubborn love for its true ingredients. Ingredients he put in his dishes are quite special -a careful selection of the best ingredients and meticulous, skillful cooking methods and special attention to detail and a careful presentation, and above all, love and passion. He won the Gold Medal of 2002 Culinary Olympics in Erfurt.
The passion for this work is fundamental and necessary for every Chef who wants to call himself a true Chef. Ernesto’s ingredients are always of the highest quality. His cuisine is designed to enhance the natural flavors, and not to mix them and cover them with inappropriate sauces. Creativity is certainly important, but it should not disguise reality beyond the true and authentic flavors of Mother Nature. He never writes recipes that he cook, in order to cook efficiently we must remember all details with great precision, and there is no time to check records. Memory, attention to detail and execution speed are skills that are perfected over time, and with plenty of dedication.
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