The Chef’s Table
I’ve heard it said if you want to go to Paris for lunch but cannot get there, go to Benoit in Midtown Manhattan instead. Benoit has all the beauty, esthetics, and charm of a Parisian bistro, and, with all the excitement, energy, and vibe of a New York state of mind, it’s difficult not to fall in love when you walk through the doors.
Benoit, part of the house of Alain Ducasse, the man who knows how to tell a story with his cuisine, his food a conduit to happiness, embraces us in all things hospitality, and if this is not
enough to steal your heart, Benoit offers something even more; Chef Alberto Marcolongo.
There are many people who love food, yet when their love of food is combined with traditions, roots, and family, I think this is when the most passionate chefs are born. Chef Alberto is one of these people. His vision for food is to bring people together to celebrate life, and with every bite, he takes us on a gastronomical journey that transports us around the world and then back home again.
WHERE DOES YOUR FOOD STORY BEGIN?
I am from a big Italian family so my food story begins in the kitchen with my mother and grandmother. This is where I spent most of my childhood and where I fell in love with food. I learned how to make sauces and pasta and many classic Italian dishes. I always wanted to be around food.
When I was younger I saved my money for months to go to my first restaurant. The restaurant was Le Jules Verne, located inside the Eiffel Tower. At that time it was helmed by chef Pascal Feraud. And then I knew I wanted to be in the kitchen.
WHAT FOODS DID YOU EAT AS A CHILD?
Most of my food memories as a child are of time spent around the table with my family during Sunday lunch. I come from a large family, but every Sunday all of us would come together for lunch. It would be 20-25 of us and every house would bring a dish. Tortellini was always my favorite dish - and it honestly still is today. I have memories of learning to make them with my mother and grand- mother, filling and folding pasta dough. I still use their technique and recipes today at Benoit.
WHAT IS YOUR PROUDEST FOOD MOMENT?
My proudest moment as a chef was when I was appointed Chef de Cuisine of FOO’D by chef Davide Oldani in 2016 in Singapore. For many of us who embark on a culinary career, it’s a dream to get to helm a kitchen, let alone one with prestige. It meant even more to me to receive the opportunity and recognition from one of my first mentors. And then, of course, when I was appointed Executive Chef at Benoit by Alain Ducasse. It makes me feel proud to work with great men who have a great love and respect for food.
WHAT IS YOUR FAVORITE FOOD AROMA?
My favorite aroma in the kitchen is the smell of fresh basil. I es- pecially love a fragrant Pesto Genovese or the way the smell of basil fills the kitchen when added to a homemade tomato sauce. I used to have a large basil plant in my garden in Italy that was beautiful. And even though I can’t clip basil straight from the garden in my New York City apartment, the smell of cooking with basil takes me back to those days.
WHAT IS YOU FAVORITE INGREDIENT TO USE IN THE KITCHEN?
My favorite ingredient is piment d’espelette. It is made from chile peppers from France and Spain. I like to use the powdered form and add spice to my dishes, especially fish - and it’s great for adding more spice to my midnight pasta.
MIDNIGHT PASTA? IS THAT YOUR GO-TO DISH TO MAKE AT HOME?
Yes, I make this often at home.This recipe is a version of aglio e olio pasta, but with a bit more excitement. It is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes, and I sometimes make it when you are out with friends and come home late and want something to eat.
WHERE DO YOU GET YOUR INSPIRATION?
Inspiration comes from everywhere. I get inspired from traveling and visiting places, but you don’t have to go far. I can get inspiration from farm stands and food trucks but mostly inspiration comes from people.
My two mentors Alain Ducasse, and David Oldani have inspired me the most. It is with Davide Oldani, that I began my culinary career in his restaurant D’O in 2008 and remained there for 3 years. He is actually the person who introduced me to Chef Ducasse at Hotel de Paris, Monaco. These are two greats in the culinary world and always inspire me to do better with food and life.
