Babbo restaurant, located in the heart of Mayfair on Albemarle Street, offers traditional Italian cuisine within an elegant yet intimate setting. Head chef Douglas Santi, has drawn from his experiences cooking around the world to create a regional Italian menu using fresh Italian produce.
Douglas began his career at the age of 13, working for Laurent Saudeau, the right hand man of acclaimed chef Paul Bocuse. In 1999 Santi took on the role of sous chef, working with Alain Ducasse at the renowned Louis XV in Monaco. During the next 5 years he travelled around the globe, working at many of Ducasse’s restaurants.
We caught up with the master of pasta to Santi for a quick chat in this weeks Eat My Words
Which is the last restaurant you visited and what were your thoughts?
The last restaurant I visited was Spuntino in Soho. I loved the food and the atmosphere
Which is your favourite London restaurant?
La Petite Maison for relaxed dining and La Gavroche for serious food
What is the most difficult part of your job?
Working in a London restaurant means that there is a lot of staff change arounds, people are coming and going all the time.
When hiring new chefs, what is the attribute you look for most?
For them to be engaged and passionate about their work
If you had to give one piece of advice to an up and coming chef, what would it be?
Be yourself and work hard
What should a chef working for you, not ever do?
Disrespect a colleague inside the work place
Which Chef (Chefs) do you most admire?
Alain Ducasse and Laurent Suaudeau
What would you choose for your last meal?
Arancina di riso
What is your favourite ingredient to work with?
Potatoes, carrots and onions
What is your signature dish of the moment?
My grandmother’s Lasagna made for a 100 year old recipe
Interview by Mise En Place Hospitality Recruitment
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what is your favourite potato to serve in ur restaurant?
WOW just what I was searching for. Came here by searching for Catering & Hospitality Recruitment
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