Pino Lavarra comes from Southern Italy, worked in Michelin-starred restaurants in London and headed a hotel kitchen in Amalfi, and now leads the kitchen of Tosca at the Ritz-Carlton in Hong Kong.
I truly believe in good fortune and good people. I believe I’m a good person, because my mom told me so. My name is Pino Lavarra, and I’m happy doing what I do: I lead the kitchen at the legendary Ritz-Carlton in wonderful Hong Kong.
My family comes from Southern Italy, a sunny piece of the Earth with hospitable people and bright colors. I was surrounded by friends, family, and nature. This cocktail taught me to love life, enjoy its treasures, and share my inner world with the people around me.
My mom was a true Italian mom, the kind you might have seen in old films. She cooked as if she were singing an amazing song, and each time it was a new story. I absorbed every move she made, every ingredient she used, and even the prayers she whispered. Who knows, maybe that’s why I’m the chef of a super restaurant.
I attended culinary school and worked as a pizzaiolo for 3 years. I was young and hungry for new knowledge, new friends, and a million in cash (just kidding, of course).
I was called up for military service and cooked for the highest-ranking military officers there. Was it scary? Not at all: I was curious and bold, and I still am.
So, with my mom’s blessing and God smiling on me, I set off on my long road to the culinary Olympus. It’s been 30 years, and they passed in a second! Can you imagine: 30 years of food experiments, ups and downs, new tastes and old places. For half of that time I have been a chef.
I worked in London: a great time of great mistakes, which I can now talk about with a laugh. But I’d rather call that period a tournament. I worked in Michelin-starred restaurants, and they really gave me life lessons and priceless experience.
In 2001 I returned to Italy to head a small hotel kitchen in Amalfi. Although I’m a son of Italy, I love other lands as well: they attract me with the diversity of their cuisines, their culture, and their history.
My heart belongs to Italian cuisine. Pizza, pasta, and traditional desserts are my 3 cornerstones, and I always keep a secret place for them on my menu. That’s why the guests of my restaurant get surprises every day.
Now I live in Hong Kong, and it seems it will never stop surprising me. I now have 2 Michelin stars, and I don’t plan to give up, because new professional horizons are still calling me. And it doesn’t matter which language you speak: the language of food will unite people all over the world, and I will do my best to spread this idea.
The dish in the photo is Roasted langoustine with green bean purée, crab cookies and veal trotters. I chose this dish because I was inspired by a humble dish from cucina povera. I did a lot of experiments and research using premium ingredients, such as giant langoustine seasoned with black truffle vinaigrette, and I lifted this dish to a completely different level.
