Name: Marco Fiorot

Restaurant: VIGONOVO Restaurant

Title: Executive chef – Partner

Q: Why did you first get into cooking?

Because women are attracted to men that cook of course!

Q: Where were you before you came to Kuwait?

I was living in Paris.

Q: Describe your favorite dish from your home country.

Back in my hometown, during the summer season, the farmers take the cows up in the mountains. The particular alimentation there makes them produce an amazing ricotta, that’s been smoked a little. It’s a white, huge, soft, oval shape – it’s so tasty! I used to drive for more then an hour just to go there and have the pleasure of eating it super fresh.

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

Extra Virgin Olive oil, Parmigiano and spaghetti.

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

The harmony between the ingredients.

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

Inside the kitchen I could be even sillier.

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

My guilty pleasure: spending hours in the grocery store!

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

A pilot.

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

Chicken Biryani. LOL!

Quick fire

My Breakfast: Coffee, coffee, and a little bit of coffee.

My Knives: Sharps, always.

Most overused spice: Kuwait made me develop a taste for chili. LOL!

Favorite Foodie Destination: Back home of course, lovely Italy!

Favorite Kitchen Gadget: My beautiful black leather apron!

Favorite Food Aroma: Rosemary.