Interview Chef

Gastronomic inspiration

From Steelite to Luzerne, Fabio Polidori, executive chef, The Ritz-Carlton, Astana tells us about his favourite collections

Fabio, describe your cooking style for us?

My passion for cooking developed naturally just by my being around the kitchen at our family home. I’m still as excited about cooking as I was back when I was rolling cappelletti pasta with my mother as a child. I loved being in the kitchen with her, and it wasn’t even so much about the cooking itself – I just liked the whole atmosphere.

Food for Italians is never just about getting something to eat just to get you by. Good cooking is in our blood, and it’s something you grow up with being Italian.

How important, in your view, is dinnerware to a restaurant’s overall aesthetic?

I confidently believe that the plate the food is served on is just about as important as the food itself. The size and colour of the dinnerware greatly influence the overall presentation. From centuries past, a refined way of serving a meal has been considered a show of respect by the host to their guests. Serving is an ancient art that has evolved and has been perfected over time following tradition. Actually, to set the table nicely for dinner, all you have to do is follow some simple steps of setting the dishes and arranging the cutlery and utensils. A beautifully served dinner will provide for a pleasant setting and improve the overall dining experience.

Do you prefer plating up on a particular type of material? Porcelain, or stoneware, perhaps?

The classic Italian style would dictate that all the main course plates be white with only the decorative dishes underneath possibly being of a different color. The modern world has, of course, made things more permissive. The festive Italian spirit of today is all about a mix of textures and materials, rich patterns and decorative elements. The style of presentation would depend also on what food you are serving. By correctly matching the type of food and material you can improve the overall perception of the meal. My personal favourite material for crockery is stoneware.

Fabio says…

“We currently use Luzerne for our Mokki Restaurant. Their dinnerware comes in different colours and the assortment is just amazing.”

theme of your restaurant.

How do you source new collections for your restaurant?

The way of thinking that the more expensive something is, the better

it will be just doesn’t work with tableware. There is a myriad of companies out there nowadays each offering something different with unique styles and concepts to choose from. Simply browsing online and drawing from inspiration is a good way to start.

“The plate the food is served on is just about as important as the food itself”

As an executive chef, what are you looking for from your dinnerware?

Dinnerware creates the first impression of a dining table. Beautiful dinnerware can enhance the guests’ gastronomic experience, set the right mood for the occasion as well as giving you an opportunity to brandish your own personal style as a chef.

What about cutlery, what sort of style do you think works best for your restaurant?

I believe that simple cutlery works best. The process of choosing the right cutlery can be overwhelming especially if it is your first time starting a new restaurant. The basic advice would be that the cutlery should be in harmony with the overarching

Finally, do you have a favorite dinnerware collection?

If I had to choose one favourite it would definitely be Steelite International. They have a cool line up and some really impressive design. Steelite International is also a member of the Green Organisation, winning a 2019 green Apple award for Environmental Best Practice.

www.ritzcarlton.com/en/hotels/ kazakhstan/astana