Last week, I had a chat with Chef Silvio Morelli of Il Giocoliere, a new restaurant at the Warwick Centre in Gigiri, that serves authentic Italian cuisine. Chef Morelli is a two star Michelin chef whose culinary journey has taken him across Italy, France, Singapore, Qatar, and the United Arab Emirates. He is the executive chef and owner of Trattoria Gallo D'Oro in Singapore. His latest adventure is Nairobi, where he brings his interests in art and broad cultural experience to life on each plate he prepares.
KenyaBuzz: Please introduce yourself, who is Silvio Morelli? In your own words?
Silvio Morelli: I am an Italian guy who has travelled a lot in France and had the chance to learn from 3 star Michelin chefs. I came to Africa because I wanted to share my experiences with the world. A lot of people also don't know that I am the son of Picasso - although I don't like to talk about that because I want people to come here (Il Giocoliere) for gastronomy, not because of who I am.
KenyaBuzz: You were once a student of art and industrial design. What prompted the shift to culinary arts?
Silvio Morelli: Cuisine is an art- because everyone can cook. But to change a meal and make it memorable is art. It's like a pencil. Anyone can sketch a square but to transform the square into something else is what separates an artist from everyone else.
I am an architect and a man of many talents. I changed my tutelage and decided to use my talents in service of people. My intention is to give the best version of me in honour of my guests.
KenyaBuzz: You have had the opportunity to work in different parts of Europe and Asia and now Nairobi. How has the combination of these experiences influenced your career as a chef?
Silvio Morelli: I am a man of adventure and I like challenges. The more challenges I get, the happier I am. My love for art allows me to immerse myself in the cultures I visit. There are obstacles that are unique to certain cultures and it is those obstacles that keep me growing. I transfer these experiences to the plate and voila!
KenyaBuzz: How do you maintain the authenticity of Italian cuisine in Nairobi?
Silvio Morelli: There are many interpretations of Italian cuisine. What I make is classic cuisine. It is pure and without complication. If a guest makes a special request that is perhaps Michelin star and it excites me, then I will make it for them.
It is authentic Italian cuisine because I am an authentic Italian guy.
KenyaBuzz: Tell me about your restaurant, Trattoria Gallo D'Oro in Singapore
Silvio Morelli: It is my baby. I took over the restaurant in 2014. My vision was to combine my interests in art and gastronomy. I introduced a new menu which changes depending on the artist I've chosen to focus on and prepare a la carte, the dishes the artist ate during his time. For example, if it is Da Vinci, I will prepare the meals Da Vinci ate.
The restaurant is a mini museum with original paintings from great Italian artists such as Picasso, hang on the walls. My life is a journey and as I am moving, I like my guests to discover with me along my journey.
KenyaBuzz: Who or what influences your cooking the most.
Silvio Morelli: All my life I have been inspired by a lady. I cannot give the name.
KenyaBuzz: How long have you been in Nairobi? How long do you plan on staying?
Silvio Morelli: I was in Doha working for an Arab Group (Qatar Luxury Group), where I helped them open restaurants in Doha. I met a customer who told me about an opportunity in Kenya, and asked if I was interested in taking it up. I am a man of adventure and don't like to waste time so I simply turned the page of my life, picked up my case and came to Nairobi where I met Daniella. I liked what she wanted to do and joined her in this adventure of Il Giocoliere.
I don't know where I'll go afterwards but I am here now.
KenyaBuzz: What is your favourite dish on the menu at Il Giocoliere?
Silvio Morelli: Nothing in particular. I like to work with the guests. I talk to them and go where they go.
KenyaBuzz: Is there an ingredient or dish that you have not been able to master and have given up on?
Silvio Morelli: I control the ingredient. It does not control me. I come into my laboratory which is the kitchen and every day I have different tastes that I have to satisfy. As I said earlier, I like a challenge because I thrive.
KenyaBuzz: How do you handle a bad food review?
Silvio Morelli: Whenever someone complains, I try and explain the dish because I have realised in my career, often times, dissatisfaction comes from a lack of understanding. The customer might have different expectations of the dish because they come from a different cultural background. I always try and explain my cuisine to the customer.
KenyaBuzz: If you could cook for and dine with anyone in the world, who would it be?
Silvio Morelli: I don't have anyone in particular. Everyone is special.
Il Giocoliere, Warwick Centre 0758-981414 (reservations)

About The Author

Author
Alix Grubel

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