Growing up in a traditional Italian family in the United Kingdom, food was a central part of Ricciotti Executive Chef Gero Dimaria’s boyhood. In fact, his career – which has spanned numerous renowned restaurants – was inspired by his own family. “I think I got it from my mother and grandma,” he said, “I enjoyed watching them preparing dinner in the kitchen … [and] watching cooking programmes since young. I was curious about the cooking process; every time I go to a restaurant I would wonder why the food took so long to arrive, how many people were working and so on. As I grew older the passion for cooking increased so that why I decided to become a chef.”
That decision led the eager young man to enter the Redhill Culinary College where he got his qualifications in Catering and Hospitality, specialising – not surprisingly – in Italian cuisine. From there, Chef Gero worked his way up the ranks and made his name in places such as the prestigious Kingswood Golf Club before he was asked to helm the kitchen at the New Malden Golf Club. Moving to Singapore in 1995, the ambitious chef made a name for himself in more well-known Italian dining spots, including Pasta Fresca, Senso, Porta Portese and Da Paolo before joining Ricciotti in 2006. For him, fresh and simple flavours are the keystone to good food. Point in fact: his favourite dish is the simple dish of spaghetti pomodoro, pasta in tomato sauce. He also relies on fresh herbs only. “I only use fresh herbs as it contains a much stronger and intense flavour,” he explained, “Dried herbs are processed hence they lose certain aspect of their flavour.”
Always enthusiastic about sharing his knowledge of authentic Italian cuisine, Chef Gero also highlighted some interesting facts about Italian food culture. One interesting fact, he said, is the focus on home cooked food – and not just pizza. “Italians prefer to eat at home and no, we do not eat pizza every day, only once or twice a month. We usually eat at home with meals such as pasta, meat and salads. This is unlike Singaporeans who prefer to eat out.” Another difference comparing Singapore to the United Kingdom and Italy, he said was in the more diverse palate. “Back home, there are less restrictions … Anything spanning the scope of Italian food is well-liked. However, customers in Singapore do not usually like some flavours such as the acidic taste of pasta with lemon sauce. Even though it may be refreshing on the palate, it may not be well-received. The local market is slightly more conservative.” However, other meaty, creamy and tomato-based sauces are more well liked, he said, pointing out popular ones such as aglio e olio, bolognese, carbonara, marinara sauce and ragù. Adding to these traditional flavours, Chef Gero has also invented a new one, a hearty lamb shank sauce.
With more than 15 years in Singapore, Chef Gero has also learnt to love local cuisine, “I particularly enjoy Malay, Indian and Peranakan cuisines. They are similar to Italian cuisines as they have strong flavors and herbs. There are no shortcuts to making a good cuisine and it’s the same for Italian cuisine too.”
