From Realtà Mapei International n° 73 - 4/5/2019
Gennaro Esposito is a famous face on Italian TV after taking part in a number of cookery programs.
Born in 1970, after attending catering school and a course run by chef Gianfranco Vissani, Mr Esposito opened Torrre del Saracino Restaurant in Vico Equense.
He received his first Michelin star in 2001 and began working with Alain Ducasse and Franck Cerutti. He was then awarded a second Michelin star in 2008.
In 2011 the Italian magazine Identità Golose chose him as the “Best Italian Chef of the Year” and the Italian food and wine guide Gambero Rosso included him among their top three Italian chefs. His cuisine draws on local produce from a territory in Southern Italy that stands out for its biodiversity.
A restaurant’s kitchen can be compared to a car’s engine, whose smooth running is largely responsible for the results it achieves. True or false?
Absolutely true, the kitchen is the hub of a restaurant just like a car’s engine. Of course, a good kitchen is not enough on its own, but without it the car would never… even get started. I am the driver, but my team and the front-of-house staff are crucial for ensuring we all travel in the same direction.
In your experience, what do you need to create a kitchen that really represents its chef?
The kitchen must identify with the chef using it.
First and foremost, it must be user-friendly, because, in my view, technique and timing are crucial and so you must be able to work with precision, ease and speed.