Michelin Stars Over Shuangjing: Igor Macchia at Fratelli Fresh

Michelin-chef Igor Macchia has traveled the world promoting authentic Italian cuisine while delving into local food and culture. He has served up fresh, innovative and authentic north Italian cuisine throughout Asia, and is coming to Beijing for a one week limited engagement at the Renaissance Beijing Capital Hotel’s Italian restaurant Fratelli Fresh. Agenda caught up with chef Macchia to learn about his influences, his innovations, and his ideas on the best places in Asia.

What are the influences that shaped your personal tastes and your cuisine?
First of all, my personal taste is strongly influenced by my roots: I’m Italian, specifically from Piedmont Region, and I love the products and dishes of my country. At the same time, I definitely like to use different ingredient from all around world. The world has become so much smaller in the 21st century, and I find that there are tons of ingredients worth exploring.

How would you say your cooking differs from what is considered traditional Italian cooking? Have your international travels influenced your style?
My food it’s not exactly different from traditional food. I actually start from traditional food, and incorporate other elements to make it more contemporary and healthy. While my food doesn’t change, I’ve found that on every trip that I take, no matter where in the world, I always end up finding a new favorite food. I’m really looking forward to seeing what that will be on my trip to Beijing.

Do you adapt your cuisine depending on the region you’re working in?
Not really. Whenever I travel around Asia, people want to taste the most authentic Italian food possible, which is why all the recipes I use during my promotions are the same that we use at the restaurant in Italy. I love introducing foreigners to good Italian cuisine. There is a lot more to Italian food than just pizza and pasta, and I want the world to see that.

I read that your restaurant in Turin has its wine list on an iPad. How have customers responded to this, and do you think that it is the wave of the future?
Most customers love the winepad! It makes their lives a lot easier by allowing them to narrow their search for the perfect wine according to price, region and grape variety. This can save a lot of time, considering that we have a 1,000 label cellar. Despite its success, there are still customers who prefer the traditional wine list, which we keep on hand, along with a sommelier.

Speaking of the future, where do you see yourself in the upcoming years?
There is only one place I see myself, and that is in a kitchen, along with my staff. That is the most important part of my restaurant and my personal success.

What is your favorite city, and what was your favorite meal?
I can’t say that I have a favorite city, but there are a lot of cities I love for many reasons. I’m really drawn to the power and opportunity of big cities like Hong Kong, Shanghai, and Jakarta, but if it comes to food, I have to admit that I love Chengdu. The peace and quiet in Hangzhou really impressed me, and I am looking forward to discovering Beijing and meeting the friendly people I have heard so much about.

What are your favorite, and least favorite, ingredients and dishes?
I like to cook with seafood and use chocolate, but my favorite dish is the Sunday roast I used to prepare with my father when I was a kid. It was so nice to spend time with him, and I remember the moment and the dishes very vividly. I don’t like cucumbers very much, but if I had to choose a least favorite dish, it would be anything that is prepared without passion!

Catch Igor Macchia October 24-31 at Fratellifresh @ Renaissance Beijing Capital Hotel.

1/F, Renaissance Beijing Capital Hotel, 61 Dongsanhuan Zhonglu, Chaoyang District 朝阳区朝阳区东三环中路61号北京富力万丽酒店1层