10 Questions: Chef Gianni Caprioli

1. Which dish best captures the essence of your hometown, Lavello in Potenza province?

There are a lot of dishes, but the true essence of my hometown must be extra virgin olive oil. Lavello Potenza is not far away from the sea and mountains. You can see the hills covered with olive trees, from which the olives will become olive oil one day — it’s the true essence of Italian cooking.

2. What or who inspired you to be a chef? And what’s your earliest food memory growing up on your family’s farm in Southern Italy?

My parents are the ones who inspired me to be a chef. And my earliest food memory was all the fresh and incredible ingredients my father introduced to me. It was truly fascinating to watch my father and my mother transform all these ingredients into delicious dishes.

3. You opened your first restaurant at just 19. What made you take that leap so young?

I was already very competitive at a young age, especially with my older brothers growing up. I was trying to fill in the gap between us, and you can even say I had an old soul at the tender age of 11!

4. What inspired your move to Hong Kong in 2004?

After travelling and working at hotels, well-known restaurants, events and as a private chef in different continents and countries such as Italy, France, Germany, Switzerland, the UK, the US and Japan, I felt Hong Kong was the most welcoming city and it’s also the melting pot of the world, an Asian world city.

5. Giando was named one of the 50 Best Italian Restaurants in the World. What do you think sets it apart?

I think Giando’s authenticity and dedication, which communicates the true Italian produce and cuisine without being pretentious, is what sets it apart from other Italian restaurants around the world.

6. Tell us about the dish on the Giando menu that’s closest to your heart.

Well, there are many dishes! They are all close to my heart as they reflect my experiences, my travels and my personal feelings on the importance of the simplicity of ingredients. There’s also a personal touch on all of them!

But I do have a soft spot for our pasta with fresh sea urchin, because it’s one of the favourite ingredients locally across Asia. I love to cook it my way, in which it’s a mix of experiences from Italy and around the world. In the end, people will fully experience the richness of the flavours.

7. What inspired you to open Giando, and then Cotto & Crudo?

Giando shares the passion of Italian food and Italian culture without compromising, whereas Cotto & Crudo is for those who’d like to enjoy a touch of Italian food of good quality…fast! The taste of Italian food gives people happiness!

8. Can you share your favourite go-to or comfort dishes at Giando and Cotto & Crudo?

I suggest you need to take a look at the menus offered by Giando and Cotto & Crudo to find out — we change the go-to and comfort dishes daily according to the moments, moods and needs.

9. What’s your proudest culinary achievement so far?

First of all, I’m proud to have repeat customers for over a decade! Secondly, I’ve received the prestigious Knight of the Order of the Star of Italy by the Italian Republic back in 2021, for my culinary achievements so far. Finally, I’ve been able to sustain my business in Hong Kong without any backing from other investors, and I’ve always remained as a solo entrepreneur.

10. What advice would you give young chefs dreaming of opening their own restaurants?

My main advice is to cook like you cook for someone you love.