Eat My Words- Due Fratelli – Putney

Luigi Begto loved Due Fratelli, a residential Putney restaurant so much, he bought it.
Having for years extended a warm welcome to loyal customers from all over London as a waiter, he know does so as co-proprietor.
Since taking over he’s done exactly the right thing – nothing. Those who come from all over the capital can still expect the instantly homely Italian atmosphere.
We caught up with Luigi this week for our Eat My Words series..
You can also see our archive for more interviews with London Chefs…
Which is the last restaurant you visited and what were your thoughts?
I very rarely get time to go out and eat, running the restaurant and cafe keeps me busier than I can handle most of the time. My favourite meals are home cooked Italian dishes by my wife and familly!

Which is your favorite London restaurant?
When we do go out, it is usually for special occasions. Chez bruce in Wandsworth is great and has been for many years.
What is the most difficult part of your job?
The everyday running of the business and all it’s components combine to make one hell of a  difficult job. I can’t pinpoint the most difficult element. I know I would never tell anybody that running a restaurant is going to be smooth sailing!
When hiring new chefs, what is the attribute you look for most?
First of all a great work ethic and secondly creative flair in the kitchen, also an attention to detail. We cook traditional Italian dishes at Due Fratelli which are simple but packed with flavour, our chefs must have amazing palates.
If you had to give one piece of advice to an up and coming chef, what would it be?
Work hard. And when you think your working hard, work harder!!
What should a chef working for you, not ever do?
To me punctuality is very important and if you don’t show respect to your workmates you shouldn’t expect it back.
Which Chef (Chefs) do you most admire?
Marco Pierre White, he is a good friend and great chef
What would you choose for your last meal?
Pasta, Pasta, Pasta. A simple  fresh Pasta dish with Tomato and Basil, with a nice glass of Multipulciano would be all I need.
What is your signature dish of the moment?
Faraona ripieni di spinaci e taleggio (breast of guinea fowl, stuffed with taleggio cheese and spinach, served with roast potatoes)
Posted by Mise En Place Hospitality Recruitment