Chef: Alessandro Loi

Restaurant: Pizzeria Amami

Title: Cook Chef

QUICK FIRE

My Breakfast: Just a cup of good coffee or black tea and a croissant

My Knives: Buffalo brand- bread knife, chopping knife and ham slicer

Most overused spice: Rosemary, pepper, oregano, parsley & thyme

Favorite Foodie Destination: Italy and Thailand

Favorite Kitchen Gadget: Small sharp knives for carving

Favorite Food Aroma: Celery and tomato sauce

Q: Why did you first get into cooking?

When I was young I always helped my mother with the cooking and if anyone asked me what I wanted to be when I grew up, I would answer, “I want to be a chef”.

Q: Where were you before you came to Kuwait?

I was in Iraq and before that I was in Germany and Thailand.

Q: Describe your favorite dish from your home country.

Sardinian Dumplings which are dumplings stuffed with potato, pecorino cheese, fresh mint, onion and garlic, served with Bolognese.

Q: Name three ingredients you can’t live without in the kitchen.

Onion, garlic and tomato.

Q: What is the most important part of a sandwich?

The filling…it should be generous and fresh.

Q: How does your personality differ inside and outside the kitchen?

In the kitchen I am very strict with the rules and timing, and everything has to have it’s place.  Outside of work I am messy and often run late.

Q: When you’re not cooking, what do you do for fun?

I enjoy walking, shopping, travelling and spending time with friends.

Q: If you weren’t a chef, what would you like to be?

A dive master.

Q: If you could choose, what would your “last supper” be?

Starter: Beef Carpaccio with parmesan cheese & sundried tomato. Main: Rissotto with artichoke & bottarga (dried eggs of the mullet fish). Dessert: Homemade style Tiramisu