Chef Alberto From Tavola

Hailing from Como, Italy, Alberto Alboreggia is a young chef in Beijing at Tavola, the uniquely decorated Italian restaurant located in the Liangmaqiao Diplomatic Compound. With work experience in five different countries – including cooking for royalty during his time in Jordan – Alberto brings an interesting combination of techniques to the kitchen. We sat down with him to chat about his adventures, cooking philosophy and his celebrity diners.

Where did you learn to cook?
I was eleven years old, and my mother was my first teacher. My grandparents made cheese and salami as a hobby, so in the summer I would see that. That got me interested in cooking. Como is famous for its good polenta, salami, fish and cheese.

Why did you pursue cooking?
Growing up, I didn’t like school very much. I was good at two things, football and cooking. When I had to make a choice, I chose cooking.

What is your favorite dish to make?
I am very fond of fish, and I enjoy fishing as a hobby as well.

What’s your favorite and least favorite ingredient?
I really enjoy working with different kinds of herbs and spices. I like ginger and lemongrass. China is very nice, because all of the world’s food is here. Each time I try out a different cuisine, I pick up something different and take it back to my kitchen. My least favorite ingredient has to be lotus root.

You have a lot of international experience, with spells spent in Italy, Greece, Switzerland, Jordan and now China. How was it working in each of these?
Italy is beautiful, and it is my country. Italy is Italy. Switzerland was very strict it seemed most people worked hard to make money and then had a hard life. Jordan was the most beautiful country, just a totally different culture. I really enjoyed it there, although the political troubles in Jordan are sad. Greece was the most fun. People just relax and enjoy themselves, hanging around and eating.

China is very big. The biggest experience here is with the people – I had to learn to cooperate with different people. In China, I think the biggest thing is that with nothing, you can do something. In other countries, you have to have a lot of money in order to set something up and make money. Here in China, with a little money, you can do something and earn money.

How was it cooking for the Queen of Jordan?
She is a beautiful lady, truly a queen. I made spaghetti with good, simple ingredients for her, because I knew she wasn’t interested in Italian food. She enjoyed what I made, and I’ve cooked for her several times since.

And you’ve also cooked for several Italian soccer teams?
I’ve cooked for AC Milan several times, in Beijing and Shanghai. I know the team and the managers. It is not intimidating anymore, because I don’t see them as a big team, I see them as my friends.

So will you be cooking for soccer teams again when Inter Milan and Lazio compete in the Bird’s Nest in the Italian Super Cup Final this fall?
This time will be different, because on previous occasions they were coming to the restaurant just for a fun evening dinner. This time, they are in town for an actual match, so I can’t use any fat. I’ll only cook chicken and beef, no pork. The meals will need to be heavy on protein.

How has your time been at Tavola?
I came here in June 2008. It has been great.

What do you think is the most important when running a kitchen?
The most important is the result. We have to focus on the results.

And what do you look for in staff members for your kitchen?
The top two traits are for them to be patient and to be awake.

Where do you like to go out in Beijing?
I enjoy drinks at Mesh in The Opposite House, and the Sanlitun area in general.

And where do you like to eat?
I enjoy different Japanese and Korean places, but I won’t name them! I also really enjoy Beijing duck. I’ve been going to this place near my house for two-and-a-half years now; and each time their duck has the same great taste.

Mesh
Daily 2pm-2am. 1/F, The Opposite House, Bldg 1, The Village at Sanlitun, 11 Sanlitun Lu, Chaoyang District. (6417 6688, info@theoppositehouse.com) www.theoppositehouse.com

Tavola
Daily 11.30am-2.30pm, 6pm-10.30pm. 2/F, The Grand Summit, Section B, Liangmaqiao Diplomatic Mansion, 19 Dongfang Donglu, Chaoyang District. (8532 5068) www.tavola-bj.com

Interview by Jennifer Ying Lan