Refined Dining: Claudio Sadler and Gianluca Fusetto From Ristorante Sadler

Claudio Sadler is the two-star Michelin chef behind Ristorante Sadler, one of Beijing’s top-ranking fine dining establishments. Mastery of the kitchen is one thing, but a good chef needs someone reliable keeping things ticking over out on the floor. Sadler’s man in that department is General Manager Gianluca Fusetto. We asked the pair about their experiences with Ristorante Sadler in Beijing and where they like to sit down to dinner.

Claudio, what inspired your love of cooking?
Claudio Sadler: The kitchen is about creativity and art, so I have always been devoted to it. It is a challenge every day.

What challenges did you face along the way to becoming a renowned chef?
CS: The style of the kitchen evolves every day, following the culture and the lifestyle of the people. In order to satisfy guests’ expectations, you need to continually evolve with their tastes.

So with restaurants in Milan and Tokyo, why did you think Beijing was the next step?
CS: Beijing is and will continue to be a very important global city. The need for fine dining restaurants here will continue to grow.

How did you pick the setting for the restaurant, and have you been satisfied with your Ch’ien Men 23 location?
CS: Ch’ien Men 23 is a historical place. It is not at its peak yet, but in time it will become the location to go to.
Gianluca Fusetto: Ch’ien Men 23 is a new concept. It takes time to make people aware of such a beautiful compound. I feel honored to be here and in due time it will be a success.

What’s your view of the restaurant industry in Beijing, and how is business at Ristorante Sadler?
GF: Beijing is new to certain types of fine dining restaurants. It will take some time to develop the business we are aiming at.

In Beijing’s sea of European restaurants, what makes Ristorante Sadler unique?
GF: Fine dining is not easy to find in Beijing. I would say Sadler is unique in its high standards of food, beverage and finesse of service.

If someone new to Italian cuisine came into the restaurant, what would you recommend they order?
GF: It depends on what they expect from us. Usually the selection of pastas, lamb and risotto are [appealing] to somebody who is unfamiliar with Italian food.

A question for the chef: What dishes are you most known for?
CS: Mixed crustaceans. Scampi, lobster and shrimps slowly cooked and served with vegetables. This dish has been around for twenty years and is still my signature.

Do you draw inspiration from local Chinese cuisine or incorporate Chinese ingredients into your cooking?
CS: Yes. Sometimes I do add something exotic or spicy to my dishes.

And for Gianluca: What’s it like working with a two-star Michelin chef?
GF: Claudio is a professional chef and motivated person. He has been running his own restaurants since 1983. In Beijing, it has been great working alongside him. I hope to continue this relationship with Claudio for future projects.

What are your favorite Italian meals?
CS: Risotto and Veal Milanaise style.

Besides Ristorante Sadler, where would you lead people to find good, authentic Italian food in Beijing?
GF: I have visited almost all the Italian restaurants in Beijing and I would recommend Cepe at the Ritz-Carlton Financial Street.

When you have a free evening, where do you like to dine?
CS: Made in China, Agua and China Club.

What kinds of Chinese dishes do you enjoy?
CS: First of all, duck. I also like the fish, boiled and served with sauce, and the dumplings, very similar to the Italian way.

And finally, do you plan to continue expanding? If so, where?
CS: Hong Kong and Shanghai.

Ristorante Sadler
Daily noon-2pm, 6.30-10.30pm. Ch’ien Men 23, 23 Qianmen Dongdajie, Dongcheng District. (6559 1399) 东城区前门东大街23号

Interview by Bridget McCabe; Taken from the May 7 edition of agenda, out around town now. To find out where to grab a copy, send an email to distribution@agendabeijing.com