Meet the chef

Armando Varlotta

Armando’s Kitchen, Cromwell

Armando Varlotta is from the Piedmont region of Italy, a region famous for its beautiful wines and produce such as truffle, porcini mushroom, amaretto, and much more. An area, the chef and owner of Armando’s Kitchen points out, that is very reminiscent of Central Otago, where he now calls home.

Varlotta started his culinary journey at 15 training in a pizzeria/ restaurant in Asti, his home town, working as a waiter and sometimes in the kitchen. The long hours, 11am-3am, six days a week with just a two hour break in-between was hard work for little pay, but it taught him a true work ethic.

From there he went to a private chef school for two years with one year in hotel management, he got his diploma and went to train in Florence where he worked in one of the busiest places, il Cavallino in Piazza Signoria.

“My head chef was great, he taught me lots of things and most of the cooking from the Tuscany region,” noted Varlotta.

“I loved every moment of it, but I was an ambitious young man and at the age of 19 I moved to London where I worked in an Italian place in Coven Garden, The Arts Theatre Café. I loved this place, the owner was

a quirky English man but he had a big love and passion for Italian Food.”

In no time Varlotta became the head chef for the restaurant and worked there for two years.

“Soon after that I was offered a job at the owner’s new outside catering company which I loved very much. I was in charge of the catering business and cooked and catered for big names and events like the Brit Awards, Warner Bros, and the Queen. I was incredibly lucky to have such an incredible opportunity to see some amazing places all around London and cook for amazing people.”

In 2002, Varlotta started his own business opening his very first café/ restaurant in London, Frizzante Café at Hackney City Farm, where two years later he and his team proudly won The Best Family Restaurant from Time Out Magazine.

“More doors opened after that and I started my second café, The Unicorn at the Only Children Theatre in London. Unfortunately, in 2007/2008 it was the start of the global financial crash in Europe and London got hit very badly, so I closed the café down and decided to take a year break and eventually ended up in New Zealand in 2009.”

Varlotta moved to New Zealand with his partner, Bob, to work on his herb farm, Basil Parsley and Partners, growing herbs together. It wasn’t long, however, before Varlotta began to miss the passion he had for Italian cooking, so he decided to open Armando’s Kitchen in a beautiful old part of Cromwell.

The Italian chef’s love of cooking started when he was around 10 years old, watching his mother and grandmother cooking, making pasta, sauces, and cakes at home for the family. He knew deep down that he wanted to be creative and started to play in the kitchen with his younger sister, occasionally the duo came up with something impressive and it was those moments that solidified Varlotta’s love of food.

The influences of his family can be felt throughout the menu of Armando’s Kitchen. The homemade pasta and gnocchi are family recipes, the same goes for the Il Sugo, the restaurant’s bolognese sauce which Varlotta used to eat every Sunday growing up, with his mother’s homemade pasta asciutta.

“My mum and dad are amazing cooks, everyone in my family loves cooking. My motto is ‘Food with Integrity’ and that is what I do, I like my food to be honest and real on the plate, but also packed full of flavours.”

Varlotta works most days at the restaurant, he is the image of his business and when he has the opportunity he loves talking to his customers.

“I am a hands-on person, so I do anything that needs to be done while I am at work, from making coffee, serving people to cleaning etc… I like to lead by example to my staff and show them that even if I am the boss, I still do anything that needs to be done.”

Of course, COVID-19 has created challenges for Varlotta, the biggest one being to keep the business going while trying to keep all his staff.

“They are good people, and they are my family too so I am doing everything I can to guarantee their job but in true honesty it has been incredibly challenging at times.”

But with the downs there are always the ups and Varlotta’s greatest reward is seeing happy and satisfied customers, leaving with good memories of the place and food. He would love to open another Armando’s somewhere else, but is in no hurry.

“Who knows maybe one day I will have Armando’s in several places in New Zealand,” he said, smiling. “But I would have to clone myself!”

Varlotta’s advice to any young chef, just beginning their own culinary journey speaks to his laid-back Italian style, don’t rush.

“Try to understand who your customers are and what they like. Sometimes people are trying to do too many things and most of the times it goes pear-shaped, start small and grow organically with it.”

Armando Varlotta expressed how privileged he feels to be a part of the Kiwi culinary scene and to be recognised as one of the three best places to eat in Central Otago, considering it an amazing achievement. Oh, and his number one, ‘must have’ kitchen item?

“A sharp knife, you do not need many, but one good one.”