As a global culinary apparel brand, we dress the most talented Chefs across the world. Each month Chef Works features a different Chef with their answers to our Culinary Questions.
This month we meet Chef Melvin Bonello, Head Chef at Be. Hotel.
What and where was your first job?
At an early age, I worked as a Commis Chef at the Santana Hotel.
Your Cookbook?
Eleven Madison Park.
Your Awards?
Back in 2017, I was awarded for organizing a Michelin star competition.
Who was your cooking inspiration?
My mum with our favourite ravioli dish.
Your Speciality Dish?
Sous-vide lamb french rack with black sesame crust, minted pea espuma, red wine jus, and pomme fondant.
Your weirdest thing you ever ate? And your favorite dish?
Once I ate a duck tongue, tasted delicious and weird at the same time. However, my favorite dish is defo aged meat.
Your favorite Ice cream?
Prickly pear flavor.
Favorite Wine and Drink?
Malvasia Del Salento is my favorite wine and when I go out I drink Vodka.
Who would you most like to cook for?
Paul Bocuse
Who would you least like to cook for?
Definitely who don't appreciate food.
What is your favorite thing to do when not cooking?
Spending time with my family and taking care of my discus fish.
Your latest project?
Designing the kitchen for our new Hotel.
Favourite City and why?
Rome cause I am affectionate by its culture.
Your greatest indulgence?
Dark Chocolate
Favorite Chef Works Item and why?
I'm a big fan of Chef Works jackets because apart from being comfortable they are durable and practical for the kitchen environment.
Your all-time best Culinary tip?
One has to work hard without ever giving up!
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