Italian native, Antonio Totaro, is the chef de cuisine of Cucina. He brings with him a wealth of experience including working at the Michelin-starred restaurant Don Alfonso 1890 in Italy and Macau. In his new role he intends to elevate Cucina to one of the city's top Italian restaurants.

Have you always wanted to be a chef?

Not really. When I finished secondary school, I was thinking about what to do. I knew that I had always wanted to travel and I had always been impressed by the hotel industry. So I thought maybe combine the two interests by attending hotel school. I originally applied to do an administrative course, then I learned that this course was taught a long way from my home town. So I ended up choosing a kitchen course as it was conducted nearby. 

From the first moment I liked it, and I still love that atmosphere that you get in a kitchen. 

Being a chef is a very challenging job, but it is a job that you can bring a lot of passion to, and I enjoy things that I can be passionate about.

What is your cuisine philosophy?

I cook Italian food that keeps the traditions of the cuisine but change things a little to make it modern. Italian cuisine has a long history and I believe in respecting history.

An example of my philosophy is a dish on the new menu at Cucina, Pan-fried Snapper, Madagascar Vanilla, Eggplant Puree, Mint, Cocoa. A traditional dessert in Naples is made from eggplant and chocolate. And, everyone in Italy cooks snapper. So I have put them together. The dish still honours tradition while being modern.

What are some of the most rewarding moments that you have experienced as a chef so far?

Working for Alfonso Iaccarino at his two-star restaurant in Italy. It was a very, very big challenge. Chef Alfonso also changed my style and view. I had previously been working in a restaurant in the US where we did 200-300 covers; and at Don Alfonso 1890 we were only doing 45, but at a Michelin level. You need to put everything of yourself into this level of restaurant and this changes you as a chef. The restaurant also has a garden. To see the work that goes into growing produce increased my respect for ingredients.

This experience led me to opening Don Alfonso 1890 in Macau, another very rewarding personal and professional experience.

What excites you most about your new role at Cucina?

Cucina is a beautiful restaurant that I am excited to be taking in a more Italian direction.

In what ways will you make your mark at Cucina?

Previously the non-Chinese menu was a mix of Western dishes but it has now become 100 per cent Italian. I have introduced a completely new menu of Italian dishes that represents all the regions of Italy. And, most of the produce will come from Italy with deliveries twice a week. Using Italian produce does impact the taste.

I am putting all my efforts into Cucina and my aim is to make it one of the city's leading Italian restaurants within one year. When people think of excellent Italian food they will associate this with Cucina.

Tell me about two signature dishes that are on the new menu.

One is Italian Rock Fish Stewed in Fresh Tomato Water, Vegetable Concasse, Bruschetta and Basil. It sounds like a simple dish but it is all about the taste of the fish, the dish showcases the fish. For me the tastes of Italy are tomatoes, fish, vegetables and olive oil and this dish has all these Italian cuisine characteristics.

Another is Italian Red Prawn Risotto, Orange and Fresh Mint. This is a clean dish, again based all around the taste. It begins with the rich prawns, followed by orange and mint, with the spiciness of white pepper left on the tongue. It is harmony in the mouth.

For me, my dishes are all about creating the taste of Italy in the mouth.

What is your favourite comfort food?

Spaghetti with fresh tomato.

And, I like Japanese food. I have travelled to Japan several times and I am impressed by their food philosophy. They truly honour all their produce, and I respect this.