We met with Alfio Nicolosi, Chef at the Sui Generis restaurant in Saronno, a newly opened fine-dining establishment where lucky guests can enjoy an experience that takes them on a journey through space and time with his ever-evolving cuisine.
It is the culmination of Alfio’s own journey, from attending the Academy of Haute Cuisine to embarking on training at fine-dining restaurants across Italy and other countries, which would lead him to develop his own very personal concept of cuisine, seen more as a project with the power to meld the dish, its presentation, the service and the whole premises into one: “My project includes the kitchen as well as all elements of the eating-out experience. Cooking techniques drawn from my experience around the world, newly reimagined traditional dishes, brought into the now and catapulted into the future with an injection of my own ever-evolving style.”
Ambitious goals that the Chef is well placed to bring to fruition, with each new day, as much thanks to his own talent and wealth of learning, as to reliable partners like GICO: a blue-chip group with over 50 years of industry experience under its belt, GICO has produced a tailor-made “monobloc” island cooking suite for Chef Nicolosi, an essential tool in his arsenal to meet the every demand of high-end cuisine catering to the restaurant’s 24 diners.
“An island cooking suite is a must-have for me, given that space is at a premium here. I can pack everything I need into a one fairly compact space. The kitchen features two induction cooking zones, then on one side I’ve got the pasta cooker and sous vide immersion cooker, on the other the hob and fryer.”
GICO’s strength lies in this very ability to slot the latest technologies seamlessly into whatever spaces the restaurant has available, delivering functionality and reliability for the chef alongside the highest levels of performance: “For me, having access to the top technologies GICO has to offer is absolutely key, allowing me to optimize precision in my work as well as speed of service. Just take induction hobs, for instance: high performance, really powerful, strong and precise. These qualities make cooking so much easier, and my preparations are flawless as a result.”
And if these and other features weren’t enough, it comes with the added bonus of some serious aesthetics: “With a kitchen on full show — an integral part of the fine-dining experience I offer my customers — finding a tool that was beautiful to look at in addition to being functional was paramount for me. This was another factor that led me to choose GICO.”
So functionality, yes, but an ability to adapt to fit the space, guaranteed performance and attractive looks, too: just some of the elements that informed Nicolosi’s decision to go with GICO. Elements that the Chef himself goes into in some detail.
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