Beiruting News

Beiruting.com Interview with Michelin Star Chef Lucciano Zazzeri.
Below you can read the A's & Q's.

1-     Tell us about yourself , when did you know you wanted to be a chef ?

I was raised in an entourage of food. The business has been running in my family for the past 20 years so I became a Chef rather than being a fisherman. So it was not a choice, but rather a family heritage!

2-     When was the very first time you cooked ?

Having my mother and father operating La Pineta they were my number one mentors and the ones who taught me everything I know today. I started helping around the kitchen since the age of 14.

3-     What was your biggest mistake when you were a brand new chef?

Being a chef at the beginning was a hard job and it is never easy from the start so everybody makes mistakes but the key to success is learning from them.

4-     How long does it take to become a sous chef then the master or executive chef?

For me as a Restaurant Owner and Chef it is not important the hierarchy of the position. For me the good chef is the one who gives a good experience to the guest and keeps things simple and focused on end result and the culinary treat.

5-     What do you think is the hardest dish to cook ?

When working in Seafood it is very hard since products need to be fresh and their shelf life is short. So knowing when and how to do your dish is key. But for me a fish filet is the hardest to get it right from the start.

6-     What would you say is your best masterpiece in the kitchen?

I would say red tuna is one of my favorite ingredients. Usually it is found in sea during the months of April and May, and I often try not to serve it cooked but rather raw or seared. Along with my signature dishes such as the Straccetti pasta with red mullet sauce, the Risotto with baby cuttlefish and their ink and of course my royal hometown dish, the Cacciucco - a casserole of mixed fishes and seafood.

7-     What do you love most about your job ?

You will need to come and visit us to know. It is a combination of the place, the history, the sea, the food, the wine ... You will directly fall in love

8-     What is your best part ever while cooking a meal ?

The best part is getting a big fresh fish like the Sea Bass and just by looking at it getting the inspiration of what type of dish I will make out of it.

9-     What would you say will be the best qualities one should have to become not only a good chef, but one who will be sought after by discriminating taste ?

As top criteria it is finding the right simple way to bring out the best in a product.

10-  Are you excited about your visit to Lebanon?

Very excited since as you know I heard a lot of Lebanon in the past and now coming brings out a lot of memories. Beirut is a lovely city and I am enjoying my stay here at Phoenicia Beirut and Le Vendome.

11-  Knowing that Lebanese people love to eat , what do you promise them when they will visit you at Phoenicia ?

I promise them the true Tuscany Food. A Dinner style they have never had before in Lebanon ... Keeping it simple yet delicious.

12- What do you think about Beiruting.com, knowing that the website is number one nightlife website in Lebanon and number one entertainment in the middle east ?

I think it is a great platform to stay connected and know on the spot what is happening around Beirut and Lebanon. Keep up the good work!

By : Maryline Farah