The Fullerton Hotel Singapore is delighted to introduce Chef Carlo Marengoni as the Chef de Cuisine of The Lighthouse Restaurant & Rooftop Bar. With a culinary career that spans over 35 years, Chef Marengoni brings with him a wealth of experience in his native cuisine.
Carlo Marengoni
An advocate of delivering the most authentic Italian flavours that he grew up with in his hometown of Bergamo in Lombardy, Chef Carlo ensures that he works only with the freshest ingredients of each season – the way he would have prepared his family’s meals in Italy. Finding like-minded individuals in the form of his talented culinary team at The Lighthouse, who have always sought to deliver unpretentious Italian fare, Chef Carlo presents exquisite menus of his specialties for both The Lighthouse Restaurant and the Rooftop Bar. Born in 1966, Chef Carlo started his love affair with cooking from an early age at one of Italy’s top culinary schools, the prestigious Istituto Professionale Alberghiero Di Stato San Pellegrino Terme. He went on to garner a wealth of experience at several institutions, including one Michelin-starred Ristorante Lio Pellegrino, and Ristorate La Fontana in Citta’ Alta, Bergamo, Italy.
When Chef Carlo first arrived in Singapore in 1995, he knew not a word of English. Taking this in stride, he took on the role of Head Chef in Restaurant Fratini. His affable nature combined with the universal language of food soon established him as a culinary superstar in Italian cuisine – he was chosen to host the inaugural dinner for the Singapore delegation of Italy’s most prestigious gourmet association, the Accademia Italiana della Cucina (“Academy of Italian Cuisine”) and in 2010, prepared a feast for then-president SR Nathan at the Istana. He is also an ambassador for Italian food, being one of the approximately 200 Master Chefs certified worldwide by the Academia Barilla.
1.What is your philosophy when it comes to food?
Simplicity lies at the heart of my culinary philosophy. I like applying original ideas to the freshest produce possible.
2.Name your most favourite dish on the menu? And why?
We are in the midst of revamping our menu, and the new dish I particularly enjoy is Spaghettoni with Sea Urchin. The pasta is thicker than regular spaghetti and it’s cooked al dente, which provides a greater textural contrast with the soft, creamy uni.
3.Main considerations when it comes to choosing your ingredients?
The origin of the produce is important to me. For example, if I wanted to acquire white truffles, I’d look only to the place where they produce the best, from Alba in Piedmont Italy. The ingredients I source have to derive from the source of that particular speciality: Parmigiano cheese from Parma, pasta from Gragnano, Campania – the birthplace of dried pasta.
4. How do you see the growing demands for sustainable produce affecting the food world?
I think we still have a long way to go but it’s a good step in the right direction, because this will cause farmers and producers to grow ethically and responsibly, which will have a big overall impact on our quality of food and overall health.
5. If you weren’t a chef, or in the food business, what would you be?
I’d probably be in the creative arts. I can’t see myself confined in an office or to a desk job so I need to be constantly on the move to stay inspired and constantly create. My grandmother noted this restlessness about me, but also that I was hardworking. She always said, “You’ll grow up to be either a priest or a prisoner.”
6. Do you have a memorable food experience that impacted you as a child or young chef?
I lived right next door to a bakery and remember always waking up to the smell of freshly baked bread. The aromas were so overwhelming that I’d jump out of bed and sneak off in the dead of the night to help the baker. Sometimes he’d give me some ice cream, but my ultimate reward was a freshly baked rosetta, a crunchy flower shaped- bun with hollow insides.
7. What do you enjoy most about being a chef?
When the people you’re cooking for recognise the hard work, skills and team effort that lie behind a seemingly simple dish. Sometimes as a chef, you can lose sight of the most important thing – a guest’s satisfaction. A regular once told me after a meal that
I should pat myself on the shoulder, and he actually made me do it. It’s nice to be reminded.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Persistence and passion. I keep a very level head in the kitchen and I think it’s important to keep your cool so you can encourage young chefs to keep their love for the trade burning – even when the going gets tough.
9. If you had a choice of anything for your last meal, what would you choose to have?
In my home town of Bergamo, Italy, there is a saying, “pane e salame”, which means bread and salami. It’s the two most basic ingredients in Lombardy, but yet finding really good bread and good salami is very difficult. Having excellent versions of these staples would be my ideal last meal.
10. Do you have any tips for budding chefs or restaurateurs?
Travel to build a broader world view. Hone your palate with the best prosciutto from Italy, the best pastries from France, etc. It can get demoralising when your friends are out partying on weekends and holidays and you’re on your feet in a hot kitchen pulling in long hours. Always remember what first inspired you to be a chef and never lose sight of it. The reward and satisfaction will come.