> Chefs

Salvatore Elefante

Salvatore Elefante

Healthy, light and full of flavour – these are the three ways most people would describe Salvatore’s cooking. But while the freshness and quality of the fish he uses is incredibly important, it’s his ability to recreate experiences and flavours from his childhood that really make him stand out as a chef. Every plate he sends out of the kitchen is vibrant and bursting with colour, paying homage to the traditional food he enjoyed when he was younger.

Fish may be why most people make the trip to Il Riccio, but another reason the restaurant has made a name for itself is its Room of Temptation – where guests go to decide what they want for dessert. It’s full of art, sculptures and (most importantly) all sorts of Napolitan and Caprese cakes, sweets and tarts to choose from. ‘I particularly love the Sfogliatelle (a shell-shaped sweet Italian pastry),’ says Salvatore. ‘It reminds me of my childhood and all the good times we had.’

When he’s not at Il Riccio, Salvatore is often in Austria and Croatia, helping other restaurants develop their menus. In his free time, he likes to visit the Maldives with his family, but when the weather’s warm, he loves nothing more than to go swimming in the sea – just like he did when he was a child.