The True Italian Way
At the age of 15, Alfonso Ferraioli started training to become a chef. Graduating five years later, he headed straight to the kitchen to continue on his culinary path and hasn’t looked back since. With 15 years of experience under his belt, the young chef has trained with two star Michelin Chef, Oliver Glowig, and now heads the Primavera restaurant at The Ritz-Carlton, Bahrain, under Chef Glowig’s consultancy.
Originating from the city of Naples, Chef Ferraioli received his education in culinary school that encouraged theory and practical learning, allowing him to grow as a young chef. After his training, the chef decided to travel around Europe, living and working in countries such as England, France, and Switzerland. While living in England, the chef also learnt about South Asian and Arabic food. The chef emphasizes on exploring and learning about different cultures and meeting with local people, as he believes it is important to learn from them. It is one of the ways, he says, he has learnt about different cuisines.
Chef Ferraioli trained under supervision of Oliver Glowig for four years and worked with him in his eponymous restaurant in Rome, Italy. The young chef was working with Chef Glowig when he received his second Michelin star last summer. Training with the award-winning chef, he says was an intense but great opportunity. “When you work with a Michelin star chef, it requires a lot of concentration, and sometimes in one day you do a 20-25 cover and they all have to be perfect”, he says.
Coming to the Middle East for the first time, Alfonso Ferraioli says the new menu brings forth the traditional dishes and tastes of Italy to the tables of Bahrain. What is even more exciting to him, as a chef, is that his kitchen has a truly Italian feel to it, referring to his staff who are well-experienced in Italian cuisine and hospitality. With a glass window looking into the kitchen from the restaurant, the chef says he appreciates that guests get to see him perform his art.
Perhaps it is a given that the chef enjoys making pasta from scratch as it gives him a sense of being home where he grew up watching his mother cook traditional dishes. However, the chef has not limited himself to cooking just Italian food. His experience in working with people of all backgrounds and passion for food has allowed the chef to find taste for spicy foods, revealing one of his favourite non-Italian dishes to cook is shish kebabs.
The chef has a unique way of learning about different cuisines from his staff. He says on a weekly basis he asks members of his staff to cook for him their signature dish. This allows him to learn about new foods as well as his staff too.
With such an array of experience at such a young age, Chef has a bright and promising future ahead of him. Bahrain has been fortunate to be part of his culinary journey thus far.
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