Enzo Carbone, Executive Chef at Issimo

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by Raphael Seghin
on Friday, September 09, 2011 12:00 AM

How long have you been cooking, and what made you want to become a chef?

I've been in China 10 years already. When I started at the Jingmao in Pudong, there was nothing there. It amazes me to see it now. I worked at The Kitchen and handled the whole Salvatore Cuomo group here in Shanghai. Whenever I join a new project, I consider myself an ambassador for Italian cuisine. I want to educate local people about the culture, the real Italian experience, no shortcuts. I love to cook, being with people. Sharing knowledge and working in a team. This is what I enjoy.

Do you have any goals for Issimo?

Issimo was initially my concept, and I've come back to bring it back to its roots. An important part of branding is being in the front, for people to see that I enjoy what I'm doing. I'm also very proud of my team. Our goal is to cook good, fresh, authentic Italian cuisine. We want consistency; for people to come and return and always have the same good experience.

e Did you have a hand in preparing the new menu? How did you come up with it?

I travelled in Europe and Italy for a month. I wanted to see the new trends, what was being cooked, what was being eaten, talked about. I like to base my dishes around the seasons. What's popular in the market. 90% of our products are imported, except perhaps for the vegetables. If I can't make the same dish as in Italy, I won't do it here. Better to keep it simple, and authentic.

What is your favorite dish on the menu?

My main focus is the Pizza. We imported an authentic pizza oven from Napoli. In Italy, each region has their different pizzas. My pizzas are like an Italian flag. I want to represent my region and my country in the best way possible.

What do you Enjoy doing in Shanghai when not in the kitchen?

Spending time with my girlfriend. I'm a conservative guy.