03/04/2007 - 22:00

In the restaurant with...

03/04/2007 - 22:00

Bookmark

Upgrade your subscription to use this feature.

Vincenzo Soresi - Chef/owner, Galileo Buona Cucina

In the restaurant with...
Vincenzo Soresi - Chef/owner, Galileo Buona Cucina

What do you like most about your job?   

Food is love. A universal language – it does not need words.

Biggest mistake you’ve made?

Giving too much and continuing to give – sometimes you have to take a little, even if it is only a little so that you can continue to give.

Favourite food? 

My dad’s pork sausages, cooked on vine coals and my grandmother’s hand-picked wild greens, cooked the way only she knows how!

Favourite Chinese/Asian restaurant? 

Nine Fine Foods – it takes you on a journey without leaving home!!!

If you had to take guests to a restaurant in Perth other than your own where would you go and why? 

I have not had the chance to try Bouchon Bistro – I respect Gwenelle a lot and find his food interesting. I have wanted to go there so it would be nice to try it with some friends. 

Favourite interstate restaurant? 

Aria – I know I can trust the chef, his food and service. And what a beautiful location!

Favourite international restaurant? 

Charlie Trotters in Chicago – it has always been a dream for me to visit this restaurant as I really admire his work – it is nice to dream!

What’s your pet hate in the kitchen?

When others chefs (or apprentices) take and use my serving spoons, then I cannot find them when I need them! I am very protective over my serving spoons – only a chef would understand.

Cookbook you couldn’t live without?

My hotel cook book from school (from Sicily). I have never stopped learning from this book.

What kitchen tool would you hate to be without? 

My spoons. I have used the same spoons for many years. Also, the wood fire oven spade – it gets very hot in the oven, and my poor arms can only handle so much heat.

What wine or wine style are you enjoying right now? 

Pinot noir (Paringa Estate is a very nice one that I have just come across) and chianti/sangiovese.

If you weren’t doing your current job, what would you be doing? 

Sometimes I think it would be nice to study and develop my interest in photography.  Otherwise I also enjoy writing poetry and drawing.

STANDING BY BUSINESS. TRUSTED BY BUSINESS.

Subscription Options