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Danilo Aiassa. Chef at Attico Italian restaurant, Radisson Blu Bangkok Born in Carmagnola, Italy, Danilo has extensive experience in Thailand, having worked as Executive Chef at Appia Italian restaurant in Bangkok, and Chef and Owner of L’Ulivo restaurant Bangkok, Italian Chef at Biscotti Restaurant, Four Seasons Bangkok and Chef at Ciao, Mandarin Oriental Bangkok. He’s also worked at San Domenico Imola (Bo) Italy, Hotel George V in Paris, Au Croccodile in Strasbourg, Hotel Mandarin Oriental Jakarta, and Hotel Mandarin Oriental Hong Kong For more information, email brewski.bangkok.blu@radisson.com or call +66(0) 2 302 3333. |
| Why cooking as a career? I love to cook and I love to eat. Two biggest influences on your career? My grandmother and Gianluigi Morini, patron two stars Michelin chef. Best early kitchen experience? My first time in the kitchen aged 15. Worst kitchen experience? Cooking at home. Best meal you’ve ever had? Every time I try create something new. What’s your cooking philosophy? Keep it simple and make sure it tastes good. What’s your signature dish? Homemade pasta. Favorite cookbook? Traditional recipes. Most difficult ingredient to cook with? Ice - you can’t cook it. How do you keep in touch with latest food trends? Remember everything – and keep it in mind. | Greatest achievement to date? Always in a good mood when cooking. Famous people you’ve cooked for. Barbara Streisand, Robert De Niro, George W. Bush, Giovanni Agnelli. Who would you like to cook for? My wife and daughter, which I always do anyway. Utensils you can’t do without? Sharp knife. Most influential chef? Valentino Mercatiilli, San Domenico. Imola, Italy. Music you listen to while cooking? I don’t listen to music - I listen to the sound of the frying pan! Best advice you’ve ever received? Lose weight. What’s your favorite dish to cook for yourself? Bruschetta with fresh tomatoes. Favorite dish cooked by someone else? Spaghetti al Pomodoro and basil. What is next for you? Have a nice glass of Barolo wine with beef stew. |
