Interview with Alessandro Colageo, Sous Chef
Alessandro Colageo has been with us for six months now, working as our Sous Chef under the wing of Head Chef Clayton Green. Alessandro is 40 years old, has been married 10 years to Margherita and they have a son, Alberto, who 19 months old. In his spare time he enjoys spending time with his family and his Harley Softail Custom motorcycle. We asked Alessandro a few questions about his cooking career, favourite dishes and who he would love to cook for.
How long have you been a chef for?
25 years.
When did you first start your career in the kitchen?
When I was 14 years old. I started as commis chef in Rome, at the Villa Miani Resort.
Where were you cooking before coming to English’s?
I came from Blue Med Restaurant Kuala Lumpur, where I worked for two years. It’s a Mediterranean fine dining and brasserie-style restaurant, with two dining rooms. We served 250 covers per day.
Which other restaurants have you worked in over the years?
Restaurant Gordon Ramsay, London, 3 *** Michelin; Mosimann’s, Belgrave Square, London; Le Gavroche, Michel Roux, 2** Michelin and Don Alfonso Iaccarino, Sant’Agata sui due Golfi Naples (Italy) 3 *** Michelin.
Did you always know that you wanted to be a chef?
Yes – from the age of ten, cooking with my grandmother in Rome.
What’s your favourite dish on the menu at the moment?
Roasted Fillet of Halibut, pickled vegetables, clams & mussels
How much input into new menus do you have?
I spend a good deal of time chatting with Head Chef Clayton, conceiving dishes and playing around with ingredients and combinations.
Where do you get your inspiration from?
From my travels in Asia (Vietnam and Cambodia), as well as my Italian roots.
Do you have a favourite ingredient?
Fresh anchovies.
Do you get a lot of feedback from customers?
Yes, a great deal.
What do you enjoy most about your job?
My colleagues – and working with our fresh local seafood.
If you could cook for anyone, who would it be and what would you cook?
Michael Douglas. I’d cook lobster and burrata ravioli with a spicy nduja sausage ragout.
