Revelations: Davide Parato, executive chef, Crust Bros, London
We delve into the life and inner thoughts of a top chef. This week,Davide Parato, executive chef at Crust Bros, London
What was your best subject at school?
Maths
What was your first job?
A baker in Italy, when I was 15 years old
What was your first job in catering?
A chef in a seafood restaurant in Italy. I was in charge of starters
What do you normally have for breakfast?
Porridge with banana and jam
What do you do to relax?
Walk in the park
Which is your favourite restaurant?
Rosmarino, an Italian restaurant in Tooting, London
What's your favourite hotel?
Claridge's
What is your favourite drink?
Negroni
What is your favourite cuisine?
Italian
Which ingredient do you hate the most?
Cucumber
Are there any foods/ingredients that you refuse to cook with?
Pineapple on pizza! It just does not belong
What flavour combinations do you detest?
Mint and chocolate
What do you always carry with you?
My agenda
Cast away on a desert island, what luxury would you take?
An induction hob and a pan, and a lot of pasta, of course
What's your favourite film?
Whiplash
Describe your ultimate nightmare?
No yeast in the pizza dough. Every chef has forgotten to add it to their dough once in their life
What irritates you most about the industry?
Sometimes it's more important how things look than how they taste
What's your favourite book?
Tradition in Evolution by Leonardo Di Carlo
When did you last eat a hamburger?
Three days ago. I love hamburgers
What is your favourite prepared product?
Sausage roll
If you had more time, what would you do?
I would learn to cook all the cuisines in the world, starting with Chinese
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