They say that too many chefs can spoil the soup. And "too many" often means "more than one." That hasn't been a problem for chef duo Oliver Piras and Alessandra Del Favero of Aga restaurant in San Vito di Cadore, Italy. This culinary power couple from Italy has not only survived but thrived in the kitchen, and they've gotten a Michelin star in the process. We caught up with them in advance of their five-day takeover of Jing An Shangri-La’s Calypso Restaurant & Lounge between November 29 and December 3 to learn who really wears the apron in this relationship.
How does it feel having a restaurant with a Michelin star? Any added pressure?
We are proud about our Michelin star, it's an important responsibility. We don't feel any added pressure: we do every day what we love and we have fun.
Is it hard to stay original sometimes?
We change the menu with the seasons, so sometimes it's hard. But we are always looking for new inspirations.
What are the pros and cons when working as a couple? How does the communication differ?
We support each other, that's important. We are a team.
What is your favorite dish by your partner?
Oliver: Pigeon. She cooks it perfect, every time.
Alessandra: Pasta. He can cook the best pasta or risotto with 2 simple ingredients. The "mantecatura" is the secret
Describe your restaurant in one word
Rock 'n Roll!
Will this be your first time in Shanghai?
Yes, and we are excited! We really love Chinese food, too. We can't wait to try out some new flavors.
What can we expect from your menu?
What is your favorite dish on the menu?
Pigeon, tamarind, cedar, swiss chard. We think you'll love it.
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