Kitchen Talks: Chef Domenico Piras

Known as a top chef when it comes to Italian dishes such as Risotto, Domenico Piras, head chef of Pontini Italian Restaurant, sits down with OpenRice, and tells us what got him started in the kitchen. How did you discover your passion for cooking? As I always say, my mother is a fantastic woman. I love her so much. The problem is she doesn’t cook very well. That’s when I decided to learn to cook by myself. Before you learned how to cook, who was in charge of the kitchen? She was. It’s not like her food was bad, but it could be better. What age were you when you first tried your hands in the kitchen? I was about 14 or 15. I remember when I first tried to cook, I almost burned down the house! What dishes did she cook for you and your family? She used to make pasta meat. In Italy, we have pasta, meat, fish. What was the first dish that you cooked? Fried Rice bowls. When did you decide that you want to pursue your passion for cooking? After college. I was about 15 when I enrolled in a culinary school. Who helped mold you to become who you are now? My school teacher was one of the best chefs in Italy. I also had the chance to work with Mauro Ernesto. He was one of the first few Italian Chefs who was awarded with a Michelin Star. I learned a lot from him. How’s it like working in the kitchen? In the beginning, it was very hard. During my first day, I was the one in charge of peeling the asparagus. But eventually, you learn and you get used to it. Where do you get your inspiration for dishes you serve at Pontini Italian Restaurant? I get my inspiration everywhere—I watch television, I read a lot, check the internet. I spend at least two hours a day doing that. With my cooking, I mix the ingredients the way I like. If I like the food, I serve the food. That’s why you won’t find brain, heart, intestines, etc. in my menu. I don’t cook what I don’t like. What do you usually do to relax after working so hard in the kitchen? If I am very tired, I go to sleep immediately. Generally, I eat at Italian restaurants. But I also like local food. My favorites are Yong Tau Fu and Chicken Curry Noodle. What is your favorite hawker center? Newton Circus! You can just find a lot of delicious hawker foods there. What do you think is the most useful kitchen gadget and why? Knife because I use it all the time to cut ingredients. What cuisines do you enjoy the most? Italian, for sure. I also love Spanish and Chinese cuisine. Being a chef, it kind of comes with the job that you have to be adventurous with food? But, what is the food you will never try? I will never eat brains, worms, intestines. I will also never try the Filipino delicacy called balut (fertilized duck embryo). What is your advice to those people who want to be a chef like you? Being a chef is a tough job. We usually work when the people are free—meaning weekends, nights, holidays. My advice to them is if they love this job, then stick to it. But if they're doing this half-heartedly, then it's better if you find other passions. Craving more Italian dishes? We have the best ones here More DIY options for your meal