With over 28 years of experience Alessandro Sandrolini joins Hyatt Regency Delhi as Executive Sous Chef. Chef Sandrolini has an extensive culinary background, having begun his career in the kitchens of Silverio restaurant in Bologna, Italy’s culinary centre, in 1989. Since then he has worked with different Italian restaurants and there has been no looking back for him. With a wealth of experience and skills gained over many years of intensive training, he joined Hyatt Regency Belgrade’s culinary team as an Italian chef in 2005 followed by Grand Hyatt Muscat till 2009 and Park Hyatt Jeddah from 2013 to 2015. He has been associated with Hyatt ever since and his amiable and lively services have been a delightful insight into the world of Italian fine dining. In 2009 Chef Alessandro joined the La Piazza kitchens as chef de cuisine after a brief stint in Tuscany – the Italian. Over the years Chef Alessandro Sandrolini sharpened his skills at many Italian fine-dining havens before arriving in the land of spices.
We chat along with a few nibbles from the land of Omerta as he takes charge at the La Piazza at Delhi. His acquaintance with Delhi has also made him a fan of Indian street food. Commenting on the city’s food culture he reveals, “It inspires a strong sense of belongingness. My weekly indulgence in chaats makes me feel a part of this country. Apart from this, I also treat my wife to some authentic Indian chicken curry over the holidays. She loves it.” Zampone, the popular 16th century salami stuffed with pig meat and cooked over a very low fire, is the chef’s personal favourite. Commenting on the Italian food scene in India, Chef Sandrolini remarks, “Italian food is restricted to pizzas and pastas in this part of the world. People should experiment more with l’antipasto, hot and cold appetisers, and the II primos, the first courses,” he says.
A few snippets into the mind of this Italian genius.
Salt and Sandals(SnS): What drives you to be in the food and beverage industry?
Chef Alessandro Sandrolini(AS): I have been with the food and beverage industry since more than 22 years now. The passion for food and innovation keeps me going in this industry. This industry, unlike many other industries is forever evolving.
SnS: Where do you draw you inspiration from?
AS: My parents are my inspiration. I have grown up seeing them loving food. They now have their own Italian restaurant.
SnS: What would be your advice to upcoming chefs?
AS: My advice is that a chef’s job is a mission. Food is the most important part of our life and chefs are the people who can create wonders. It is the pride and hard work of a chef that gives life to food.
SnS: What is the most essential item in your kitchen?
AS: Fresh ingredients form the most essential item in my kitchen. It is the use of fresh and high quality ingredients which gives Italian food it’s distinct flavour.
SnS: What are 3 tips for running a successful kitchen?
1) Passion
2) Capable team members
3) Fresh ingredients
SnS: What’s your regular comfort meal?
AS: Pasta and pizza. A good simple home cooked pasta is something I look forward to at the end of the day.
SnS: If you were to open a new restaurant, what style of food would you pick and where would you want it to be located?
AS: Of course, it is going to be Italian. But I’ll go for a casual dining place at the sea side, some place like Goa
SnS: When you’re at home or someone else cooks for you, do people feel pressured to cook you something fancy because you’re a big a celebrity chef yourself?
AS: Yes a lot. However I like to indulge in everything whether simple or fancy, just that it should be nicely done.
SnS: Mention one project which is very close to your heart?
AS: It is going to be La Piazza at Hyatt Regency Delhi
