November 27, 2022

Luxury Hospitality Magazine Interviews Hilton Lake Como’s Executive Chef, Ramella

In a couple of words, tell us why a visit to Hilton Lake Como ought to be on our container lists ?!.
Due to the fact that its the sexiest hotel ever with the best people, the very best experience, the finest food. I d like to state a huge thank you to our General manger Alessio Colavecchio who runs a wonderful hotel in a fantastic way!

Talk us through your journey into the industry?
After my experience as Chef de Partie at “I Castagni”, (1 Michelin star dining establishment) next to Chef Enrico Gerli, I signed up with the world of hotellerie in 2010 and in 2014 I signed up with the Hilton group at Hilton Venice. In 2019 I joined the Hilton Lake Como group.
What motivates you?.
The breath-taking lake Como view and the atmosphere of Terrazza 241 is constantly inspiring me. Every day I catch brand-new tones and feelings.
What is on the brand-new summer menu?.
The slogan of the new menu might be: Italians do it better. One of my main objectives is to highlight the Italian spirit and custom. We have consisted of many usually Italian meals and active ingredients, from the fresh pasta we make every day to salt cod and the timeless Tiramisù.

To start with, what is it like operating in such a picturesque area?
I value this question due to the fact that the responses can be numerous, Hilton Lake Como is a wonderful location where heart and soul feel satisfied, the beauty of the lake, the structure, the exciting view that you can enjoy from our stunning Terrazza 241 are a constant source of motivation, but in addition to the beauty of this great hotel what makes it truly extraordinary are the individuals who work there, they are the genuine engine that presses to always offer their finest.

What is your favourite dish on the new menu and why?
I like simplicity, so my favourite meal is our Bufala mozzarella, which shows up fresh every morning from Naples, which we improve with a tomato and basil sorbet made by the finest ice cream maker in Como, the link with the area is certainly essential for me.
What is your signature cooking design?
I like sluggish cooking as it used to be carried out in the past, things done slowly and I particularly enjoy the grill, in truth our Terrace is enriched by a fantastic barbecue on which every night we cook fantastic beef fillets and fresh lobsters.
Do you like explore various active ingredients from all over the world?
Absolutely, while keeping the focus on Italian style I like to add a couple of touches from other nations. For example our octopus that we have on the menu in the new summer season menu is improved with a chimichurry sauce that is typical of Argentina!

After my experience as Chef de Partie at “I Castagni”, (1 Michelin star dining establishment) next to Chef Enrico Gerli, I joined the world of hotellerie in 2010 and in 2014 I signed up with the Hilton group at Hilton Venice. In 2019 I joined the Hilton Lake Como group.
The breath-taking lake Como view and the environment of Terrazza 241 is constantly inspiring me. I think that the goal of every chef need to be providing his visitors a unique and unforgettable experience. What stays in peoples hearts, apart from the culinary experience, is likewise the minute they lived.

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In your viewpoint, what is one underrated component that can be used in different dishes?
Aubergine! They are extensively used in Italian cuisine I think they are not exploited 100%, it is a fantastic product that comes to us from a terrific land, Sicily!
How crucial is it to create something remarkable?
It is really crucial for me. I believe that the objective of every chef need to be giving his guests a distinct and memorable experience. What stays in individualss hearts, apart from the cooking experience, is also the minute they lived.

Do you utilize seasonal fruit and vegetables at all?
Constantly! Seasonality is the crucial to my cooking. I still remember my grandmother selecting vegetables from the garden, so since I was a kid I have found out to value the seasonality and freshness of the items.
Is it essential, in your opinion to produce an experience with food?
It is important, particularly after the pandemic individuals are searching for experience throughout their stay from the minute of arrival to the moment of dining, certainly food can raise in people a whirlwind of feelings that can pervade the body and trigger a sense of enjoyment, this is my objective.

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