SPRING | 2024
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Where we uncover the allure behind unique personalities
In this exclusive article, we have the honor of exploring the life and passions of an extraordinary talent: Francesco Maganuco. Through an in-depth and detailed interview, we will delve into the world of a designer whose creativity and dedication have captured the attention of many. You will discover what has inspired him along his journey, his future aspirations, and the challenges he has faced to become who he is today. Get ready for a fascinating and inspiring journey into the world of Francesco Maganuco.
A journey that starts in Sicily and, passing through Rome, the enchanting Lake Como, and the super glamorous Costa Smeralda, reaches sunny Miami and then exclusive Saint Moritz. The leitmotif of this journey is a passion for culinary art.
Chef Francesco Maganuco's cuisine masterfully combines tradition with innovation, drawing inspiration from the different territorial peculiarities of the countries he has lived in or simply visited, blending them with Italian excellence.
What is your first memory related to cooking, and when did you realize that you wanted to pursue this as a career and why?
My first memory dates back to my childhood when I used to spend summers at my grandparents' house. My grandmother Nuccia would sun-dry tomatoes to make sauce, which we would taste together. The kitchen filled with delightful aromas and familial warmth, and it was there that I understood the value of sharing food with loved ones. As the years passed, my passion for cooking grew, and I nurtured it with love. Over time, I experimented with various recipes, sharing these precious moments of conviviality with my family and friends. I have a beautiful memory of when I worked in Rome at the Aldrovandi Palace in Villa Borghese and, during my few free moments, I would cook for my then-girlfriend, Alessandra. It was the affections and people that contributed to my approach to food, not just as simple nourishment but as a way to develop creativity and personality. During my formative years, I had the opportunity to work in the best 5-star luxury hotels, in contact with the talent of important chefs, and it is thanks to these experiences that I have become who I am today. Every day, I am grateful to be able to do what I love and to transform simple ingredients into extraordinary culinary experiences for those who choose to dine at the restaurant where I work. Cooking for me is not just a job but has become an integral part of my life and identity.
You have traveled a lot; what memories do you carry with you? What differences have you found in the approach to preparing dishes and in the clientele in the different places you have lived?
The most beautiful thing about my work travels, besides the different flavors I have been fortunate enough to try, which have become an integral part of my culinary knowledge, are the people I have met, with many of whom I have formed lasting bonds. It's nice to know that if I have the chance to return to any of these places, there will always be someone waiting for me with open arms. When asked which city where I've worked is my favorite, I honestly can't answer; they all have a place in my heart. In each of them, I stayed for several years, adapted to the lifestyle, breathed in the spirit, got to know its inhabitants, and learned their customs and traditions. As for the differences in clientele, I must say that it varies from place to place, but they all share the common goal that once their desires are fulfilled, success is guaranteed. Discovering local ingredients and recipes and their secrets is an inexhaustible source of inspiration and growth.
How does inspiration for a new dish come about? Do you start with an idea, an ingredient? How do you decide on the plating, given that the visual aspect of your work is very important? Do you have a signature dish?
Good question! As for me, not every day at work is a "yes" day; there are also "no" days. Consequently, there are times when I feel more inspired and others less so. Fundamentally, cooking for me is experimentation, but only up to a point, because a chef's skill lies in finding the key ingredient that can be developed, harmonizing it with the idea visualized in their head, combining it in a balanced way, and finally transforming that vision into the plating. The first idea is not always the best; you try and try again until you find perfection both in taste and visually. The dish that characterizes me particularly is fresh pasta buttons filled with scallop flavored with lime, accompanied by a simple fresh tomato sauce, burrata foam, and Mazara red shrimp powder.
What is the life of a chef like, joys and sacrifices?
The life of a chef is mostly about sacrifices. I would like young people who watch TV and have gotten the wrong idea about this job, sometimes very humble, to understand this. There are no Saturdays and Sundays, no holidays with loved ones, no time for social life or romantic relationships. The more you work in excellence settings, the more stress and pressure increase; sometimes there isn't even time to sit down and eat a regular meal. It's a highly competitive environment where you need a good dose of self-control. But there's that one magical moment that repays all the hard work, when you go to the table after the meal and the customer smiles and shakes your hand with satisfaction. It's then that all the stress, fatigue, and effort of the entire day vanish in an instant.
Where do you see yourself in 5 years?
This is a difficult question. In 5 years, I definitely see myself in a new place, with new goals and challenges to face. What kills a person, in my humble opinion, is sedentary lifestyle and the unwillingness to leave the "comfort zone." Challenging oneself is the key to everything; going to new places and facing situations we normally wouldn't find ourselves in activates the process of growth and inner transformation. I believe, and I am sure, that we are in this world and on this earth to live and have experiences, so we must do it 360 degrees and put aside apathy and fear. I don't want to look back and think about what I could have done and didn't do.
As a private chef, a service for the super-rich, what characterizes you, what do you offer the client, how do you manage the work?
The skill, in my opinion, lies in understanding and interpreting the client's needs, satisfying them without prejudice or the presumption of already knowing everything. Obviously, you cannot overlook using quality raw materials, offering excellent service, and providing a sensory experience that remains impressed in people as a magnificent memory. Thanks to established partnerships, I can avail myself of private jets, helicopters, and cars to reach the client wherever they want and get anything delivered, without limits.
What do those who request a cooking class look for?
They want to experience conviviality, learn something new, and have fun doing something they love. It has happened to me with clients in Miami to organize cooking classes that seemed more like parties, with background music by Frank Sinatra and glasses of good red wine while cooking together. Food is a universal language that unites us; people want to live these moments to feel better and break away from the routine.
Besides being a chef, you have started producing champagne and oil; what are their peculiarities? Where do the grapes and olives come from?
Actually, I don't produce them directly, but I collaborate with professionals in the sector with whom I have created a line of certified and limited series products. The olives come from my land, Sicily, from restored centuries-old olive groves. The oil is obtained from a blend of three Sicilian olive cultivars: "Nocellara del Belice," "Nocellara Messinese," and "Tonda Iblea," which are harvested and cold-pressed only at night when the temperatures are lower, thus preserving their organoleptic qualities. It's no coincidence that this type of oil is called "Lustro di Luna" and is characterized by an intense aroma and delicate flavor. Champagne represents a new adventure for me; I am creating a brand with a French maison that has been making champagne for generations. The lands are classified Premier Cru, and the vineyards are located in a famous village situated in the heart of Champagne, where the monk and cellar master Dom Pérignon discovered how to create sparkling bubbles in the bowl! The label will be designed by a well-known contemporary artist, and the bottles will be numbered and limited edition as they are intended for a niche, expert, and selected audience.
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