Massimiliano Alajmo is a world-renowned Italian chef. He spent most of his childhood at Le Calandre with his mother, who was the restaurant’s chef. After attending the Hotel Institute of Abano Terme and deepening his training in the kitchens of Alfredo Chiocchetti, Marc Veyrat and Michel Gu, in 1994 he took over the kitchen of Le Calandre. In 2002, the Michelin Guide awarded the restaurant three stars; at only 28 years old, Massimiliano became the youngest chef in the world to receive this prestigious honor. Today, based in Le Calandre, a creative center as well as a culinary laboratory, he oversees and manages the kitchens of the group’s premises.

Being a chef is something that runs in your family. What is your first memory of helping in the kitchen, and when did you know you wanted to become a full-time chef?

I’ve been cooking since my mother, Rita, gave me my first handful of flour. I was five years old. She was the head chef at Le Calandre at the time and I visited her every day after school. I would help as much as I could with rolling out cookie dough or stirring a pot of risotto. I have very fond memories of being in the kitchen at that age. I was as tall as the bottom of a chef’s jacket and my dream in life was to one day own a clean, white, perfectly ironed jacket of my own. My memories of that time still deeply influence my cooking today.

Italian food is a cuisine that is loved all over the world. However, it sometimes changes in other countries. For you, what is the essence of traditional Italian food? What makes it a wonderful cuisine?

Italian food varies a lot, even within Italy, but I would say the common denominator is sun and smiles. The diversity makes it truly remarkable, as does the warmth and comfort it provides.

At the age of 28, you were awarded your third Michelin star, becoming the youngest chef to achieve it. What does this achievement mean to you and what goals are you setting for yourself in the future?

As chefs our goal is to please our guests and provide them with a fun, fulfilling experience. My challenge every day is to make sure our guests leave with a smile. Our goal is to be able to do this every day in all of our restaurants – from Padua to Venice, from Paris to Marrakech.

Consumers nowadays increasingly want healthier and more sustainable food options. How is your restaurant Le Calandre fulfilling these desires of customers?

Our cuisine is based on the pillars of lightness and depth of flavor. Selecting quality ingredients is important, especially in relation to one’s health. We have deep respect for the ingredients that come into our kitchen and we take great care about how they are grown or produced. Our attention to ingredients makes customers healthier and happier.

What other uses do nuts and dried fruits have in Italian cuisine besides the well-known uses such as pesto?

Nuts are commonly used in Italy to make sweet and savory dishes, including gelato and sweet creams made from almonds, hazelnuts or pistachios. For example, in Venice, pine nuts and raisins are used in a traditional dish called sarde in saor, or sardines first fried and then pickled in vinegar and onions.

How can nuts and dried fruits enhance a dish? What do you value about them?

Of course, it all depends on the quality of the nuts. We use a variety of nuts to make dairy-free milk that gives our dishes a creamy feel without the lactose.

You are not only a chef, but also a philanthropist with a non-profit organization for childhood diseases, an author, and a restaurateur. What are your plans for the upcoming years? Any projects you would like to share with us?

My brother Raffaele and I founded a non-profit organization called Il Gusto per la Ricerca 10 years ago. One hundred percent of the funds raised are donated to research childhood diseases and to help children who suffer from them. Every year, we bring together chefs from all over Italy and Europe to prepare a special lunch and auction to support charities with a similar mission.

Quick-fire round!

What do you enjoy most about being a chef?

The chance to understand and explore the world through ingredients. And having the opportunity to meet new people every day.

What is your personal favourite dish with nuts or dried fruit?

Bread, olive oil, marzipan (sweet almond paste) and bottarga.

What is the next big gastronomical trend in the world?

Silence.

What nuts and dried fruit are always in your kitchen?

Sicilian almonds, Piedmontese hazelnuts and Lara walnuts.