Welcome Ruggero! Our passionate new sous chef from Puglia, Italy. We’re delighted to have his expertise on our team at Tesoro Hobart, and he is excited to being the authentic flavours of his hometown to your plate.
We sat down with Ruggero to discover what makes him tick, what inspired his journey as a chef and which local Tasmanian produce he can’t wait to get his hands on. Read on to learn more about our sous chef.
Tell us a bit about your career and background?
My culinary journey reflects a vibrant fusion of my Italian heritage and a deep appreciation for Spain’s rich gastronomic traditions. Growing up in an Italian household, I was immersed in the aromas of homemade pasta sauces and the artistry of crafting perfect focaccia.
However, it was my fascination with the bold flavours and diverse ingredients of Spanish cuisine that led me to explore a career as a chef. After honing my skills in renowned Italian kitchens, I ventured to Spain, where I delved into the intricacies of paella, mastered the techniques of tapas, and embraced the dynamic culinary landscape.
Now, with a blend of Italian precision and Spanish flair, I strive to create unforgettable dining experiences that celebrate the best of both worlds.
Where did you grow up, and what dish would you most like to share from there?
Born in the charming coastal town of Trani and raised amidst the vibrant culinary scene of Barletta, nestled along the Adriatic Sea in Italy’s Puglia region, my upbringing was steeped in the flavours of the sea.
When asked about the dish closest to my heart, it undoubtedly hails from the rich maritime traditions of my homeland. Puglia’s culinary heritage boasts a plethora of exquisite seafood and fish dishes, each a testament to the region’s coastal bounty and culinary prowess.
From the simplicity of freshly caught fish grilled with local olive oil and herbs to the decadence of a seafood-laden pasta dish, such as the iconic Spaghetti ai Frutti di Mare, every bite carries the essence of my coastal upbringing and the warmth of Italian hospitality.
What inspired your journey to become a chef?
Growing up in a household where the kitchen was the heart of our home, I was enveloped in the aromas of simmering sauces, freshly baked bread, and the laughter of loved ones gathering around the table. In the south of Italy, food isn’t just sustenance; it’s a language of love, a celebration of life’s simple pleasures.
Witnessing my relatives pour their passion into each dish, infusing it with tradition and warmth, ignited a fire within me. I realized that through cooking, I could not only preserve our cherished culinary legacy but also share it with others, spreading joy and connection one plate at a time.
Where is your favourite foodie destination, and what would you eat there?
When it comes to my favourite foodie destination, my heart always leads me back to the picturesque coastal town of San Velletri.
Nestled along the sun-drenched shores of Italy’s Adriatic coast, this charming city captivates me with its serene beauty and culinary delights. One dish that I find irresistible here is the iconic Spaghetti ai Ricci di Mare, a sublime creation that harmonizes the delicate brininess of sea urchins with the simplicity of perfectly cooked pasta.
Additionally, another destination close to my heart is the Cantabria region in Spain, where traditional foods like succulent beef and exquisite Jamón de Bellota reign supreme.
The lush pastures and centuries-old culinary traditions of Cantabria yield incomparable flavours, making it a haven for any discerning food enthusiast. Whether savouring a tender cut of beef or indulging in the melt-in-your-mouth perfection of Jamón de Bellota, Cantabria never fails to delight my palate and ignite my passion for exceptional cuisine.
Tasmania has some amazing local produce, from grass-fed Cape Grim Beef to sustainably harvested Tasman Sea Salt. What local produce are you most excited to work with?
Among Tasmania’s exceptional local produce, I find myself most eagerly anticipating the culinary possibilities presented by Bruny Island oysters, Tasmanian fresh fish, and truffles.
The pristine waters surrounding Bruny Island yield some of the finest oysters in the world, prized for their creamy texture and briny sweetness.
Additionally, Tasmania’s abundance of fresh fish offers a wealth of inspiration for creative seafood-centric creations.
Lastly, the allure of Tasmania’s truffles, with their earthy aroma and luxurious flavour, excites my culinary imagination. Whether shaved over pasta, infused into sauces, or used to elevate simple dishes to gourmet status, Tasmanian truffles are sure to impart an unforgettable depth of flavour to my creations.
After a long shift, what is your go-to off-duty meal?
After a long and demanding shift, nothing rejuvenates me quite like indulging in a comforting off-duty meal, and my go-to choice is a classic Sicilian Italian parmigiana accompanied by Altamura bread.
This iconic dish, with its layers of thinly sliced eggplant, velvety tomato sauce, and creamy mozzarella cheese, embodies the rustic simplicity and heartwarming flavours of my Italian heritage. Each bite is a symphony of savory goodness, transporting me back to home with every mouthful.
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