Originating from Apulia region, in Southern Italy, Chef Maurizio learned his trade in the kitchen in his parent’s restaurant on the shores of the Adriatic Sea, where he began his journey of culinary adventures that has taken him to Italy, France, USA, China and Indonesia.
After earning his diploma at the De Cecco Institute in Pescara, Italy, he moved to Tuscany, Courmayer, Switzerland and then to Monte Carlo where he joined the restaurant Les Pergolas at Le Méridien Beach Plaza, followed by an appointment to the private Monaco Yacht Club.
Chef Maurizio spent a few years in Miami, Florida and Switzerland, before returning to his native Italy to work in the famous Cavalli Cafe in Milan.
Maurizio returned in Le Meridien Beach Plaza Monaco in 2005 at L’Intempo which is working with Chef Emmanuel Lehrer in collaboration with Chef Michel Rostang Paris. 4 years after his return to Monaco in Le Méridien Beach Plaza, Chef Maurizio began to take an increasingly important role as Chef de Cuisine in the opening and development of the new restaurant Le Muse at Le Méridien Beach Plaza in Monte- Carlo.
A responsibility he carried forward to his most recent position as Chef de Cuisine at The Ritz-Carlton Sanya, in China in 2010. In 2011 Chef Maurizio join Il Ristorante at Bulgari Hotels & Resort, Faithful to his Italian roots, the young Chef presents a menu featuring the flavours and tastes of the finest Mediterranean cuisine. As a head Chef with more than ten years of experience, Maurizio shares his passion for Italian modern cuisine.
Since October 2015 Maurizio take the role as Executive Chef of Mandapa a Ritz Carlton Reserve in Ubud Bali.
1.WHAT IS YOUR PHILOSOPHY WHEN IT COMES TO FOOD?
Taste is the key!
2.NAME YOUR MOST FAVOURITE DISH ON THE MENU? AND WHY?
All are my favourite, otherwise they will not be on the menu! But the “Tuna Crudo” is a dish that reminds me of my Italian roots, where raw fish is combined with one of Italy’s greatest fresh cheeses, the burrata that is originally from my hometown.
3.MAIN CONSIDERATIONS WHEN IT COMES TO CHOOSING YOUR INGREDIENTS?
The quality of the product is my main concern, when I can’t get the right quality I prefer to change the dish recipe and adapting it with what I can find with the best quality and the right season.
4.HOW DO YOU SEE THE GROWING DEMANDS FOR SUSTAINABLE PRODUCE AFFECTING THE FOOD WORLD?
We are going back from where we started . When I started working in the kitchen of my father’s restaurant, we didn’t have a fixed menu, we only used the products that we could get at the market and we created the menu as per market availability. Our customers were used to it, that was a normality. Then after a few years we started to find everything everywhere / anytime of the year, so people today don’t realise that they are seasonality for each product and the demand became insensitive. It is challenging to reverse this habit but we can do it all together.
At Mandapa we are working as much we can with local farmers and follow the season in Bali. We also grow vegetables/fruits/flower/ herbs in our 2 organic gardens. In Sawah terrace, our Indonesian & Asian restaurant, we are using 99% of local products. For Kubu restaurant, that is more Mediterranean, we are helping our self with our garden (where we grow Mediterranean vegetables) but unfortunately for some specific items we need to import, but I’m working hard to avoid it as much I can.
5.IF YOU WEREN’T A CHEF, OR IN THE FOOD BUSINESS, WHAT WOULD YOU BE?
I would probably be a professional athlete. I love all kind of sports and I was actually professional cyclist when I was young, before going back to the kitchen!
6.DO YOU HAVE A MEMORABLE FOOD EXPERIENCE THAT IMPACTED YOU AS A CHILD OR YOUNG CHEF?
Many! and they were all from my father restaurant.
7.WHAT DO YOU ENJOY MOST ABOUT BEING A CHEF?
I love to see my guest enjoying a meal, having a great moment , a memorable experience, that means a lot to me. I also love to see my team curious and interested in what they do.
8.OTHER THAN CREATING GOOD FOOD, WHAT ARE THE MOST IMPORTANT QUALITIES THAT MAKE A SUCCESSFUL CHEF?
An open mind. You always need to look for new ideas to improve yourself.
9.IF YOU HAD A CHOICE OF ANYTHING FOR YOUR LAST MEAL, WHAT WOULD YOU CHOOSE TO HAVE?
Wow! There are so many but since I love the seafood from my region, a great pasta with mussels and a glass of Greco di Tufo will be the top!
10. DO YOU HAVE ANY TIPS FOR BUDDING CHEFS OR RESTAURANTEURS?
Be passionate about it or don’t do it at all.