Edisi June 2016 Final

The pasta is very thin and it has less béchamel so you enjoy the
flavour but don’t get too full. People love the cannoli too – with
spinach and ricotta.
How do you cater to younger guests? We often see younger
children being offered French fries etc..as options but you
seem to have a more European sensibility that encourages
children to eat the same food as adults, whilst still ensuring
there are options on the menu that will be more appealing to
younger diners?
Generally in Italy we don’t have a separate menu for the kids.
They eat what the adults eat, just a smaller serve. The lasagna
and meatballs for example are light and healthy and the kids
love them. Why should kids be made to eat fries and frozen
stuff? Kids learn about good food from trying it and enjoying
it. In a restaurant back in Italy often the mum will just give her
kids some of what she is having – with lots of vegetables!
The European dining model is quite different to Australia,
with more people dining alone in restaurants, bars and cafés
regularly. This is also true for business travellers who are
often dining solo. How do you feel the style, design and ambiance
of Joe’s caters to this guest and provides a comfortable
environment for solo dining?
I like to think that each guest is being invited into my home.
It’s very relaxed and comfortable and for business travellers or
politicians or just people having a quick dinner and some wine,
we try to make it very easy and welcoming. Good food, good
wine a nice grappa afterwards and relax! People who travel a
lot love food that is like home cooking after all the food they
have to eat on the run.
Also true of European dining, you see more large family
groups dining together across generations. How do you cater
to this dining style? What are the options at Joe’s for groups
and what do you recommend for this kind of gathering?
For big families or groups I created the FesteMenu which is
lots of shared dishes, with large antipasto and many dishes to
taste. Almost like tapas, Italian style!
How does your menu influence your wine list? What are some
of your favourite wines, regions etc.?
Food and wine dance together. That’s for sure. But I have to say
I love the Barolo from Piemonte, it’s perfume is wonderful and
when you couple that with steak and a fresh salsa verde, they
dance together very well. With pasta I love the chilled Coffele
Soave ClassicoCa'Visco. Just perfection. With fried things such
as polenta chips or the fried olives I love a Negroni for balance
and the Martinez Passito di Pantelleria from Sicily is a fantastic
wine with the dessert.
What is the process of cooking for you and what are you like
in the kitchen?
The key is putting taste and ‘flower’ or aroma into everything. I
love slow cooking – taking time to bring out the hidden flavour.
This is like me – I am not fiery and stressed. I love cooking so I
am happy.
I have built a great team – when you don’t have the team, you
don’t have the kitchen. Preparation is the key to everything and
we are very well organised.
What are some of your favourite drinks/cocktails and why?
What are some of the favourites for your clients?
I have a great love for the Negroni, both bitter and sweet, with
the orange overtones. To me it is quintessentially Italian.
It seems Joe’s has built a vibrant and loyal following where
business leaders, politicians, creatives, interstate and international
guests and locals all gather seamlessly together to
create a very authentic environment. Would you agree and
how would you describe the Joe’s experience?
I love meeting people and we have such a variety of guests –
of all ages and from all backgrounds. Some are guests of the
Hotel and others walk in from the street, but everyone gets
a nice greeting and can relax. If you are a politician finishing
at 10pm and you want a relaxing drink and snack or a traveller
just checked in, everyone feels comfortable. The lighting is
very important – it’s not too bright. We have beautiful lamps
and candles and it is warm, relaxing atmosphere. Joe’s has two
lives – day and night. And it is all about the light – it sets the
mood. Great food, great drinks, great atmosphere.
Please describe your journey as a chef, from the beginning
until now? How did it happen that you transitioned from Italy
to Canberra, Australia?
I started out a long time ago as a 16 year old apprentice in a
small, underground kitchen in Rome. A lot of kitchens are
underground in Rome– hot and dark, not beautiful and open
like in Australia! Then I moved to an Italian restaurant in
London.
After that I worked on a private yacht in the US for 9 months,
again for Italian people – all my life I have worked for Italians,
no matter where! So then, as a 21 year old, I went back to Italy
and I told my mother I wanted to visit Australia after I met an
Aussie guy who told me how amazing it was– my plan was for a
7 day visit but I stayed 2 years.
I came straight to Canberra – I thought it was going to be a
seaside city but when I saw the small plane and the tiny airport
as it was 7 years ago, I thought, where the heck am I? I worked
at L’Unico in Kingston, which is where I met my wife, who is
also an executive chef. After 2 years we went back to Italy and I
started my own restaurant near Rome.
After 4 years, my wife thought we should come back to
Canberra for a bit, so we did and I worked at QT. Then one day
I saw the ad for Joe’s Bar and I thought, ‘Why not !’ Canberra
has changed so much since I first came here as a young man
and now I am turning 30 and I just love it.
What music is on your playlist ?
I’m a huge Madonna fan! She is amazing to me. But I also like
to have Oasis and Vasco from Italy. I like the old school pop
music.
24 • HOTELIER INDONESIA | 26th | Vol 11 | June 2016 | www.hotelier-indonesia.com