The Italian connect

My culinary journey began in Naples, Italy, where I honed my skills as a chef at the prestigious Luigi de Medici Institute, Ottaviano. After this foundation, I have come to enjoy experimenting with different cuisines of different cultures and present them to my guests as a fusion of innovation and traditional culinary styles. My belief in the Kaizen philosophy — continuous improvement over time — has given me a different outlook and approach towards my work life.

Working in different parts of the world has not only enhanced my culinary skills, but given me an edge to adapt to many cultures and palates. Most of the time, I also integrate the French technique into my craft. I decided to move to Asia after I worked in Europe and the Caribbean for a while, to solely broaden my culinary profile — beginning with an exposure to the cuisines of the ‘Far East’.

I decided to move to India to experience the deep history and unique flavours of the Indian cuisine. Bengaluru, which has a rapidly expanding culinary scene, appreciates cuisines from different parts of world and I am excited to offer unparalleled dining experiences to this city.

I started my career in Asia at Shangri-La’s Far Eastern Plaza Hotel in Taipei, where I headed the hotel’s renowned Italian restaurant ‘Marco Polo’ as chef de cuisine. Shortly after that I was appointed as the executive sous chef at Shangri-La Hotel, Guangzhou. Having been in the culinary industry for more than 20 years and gaining experiences and skills in different five-star and luxury hotels, I am currently serving the position of the executive chef at Shangri-La Hotel in the City.

Apart from my work as a chef, I am passionate about cycling and explore the countryside and hidden natural sceneries. I love to travel and this encourages me to participate in various events promoting health and an eco-friendly lifestyle by adopting cycling as part of my daily routine.

My wife and my children love to spend their leisure time exploring different places, wining and dining in Bengaluru.

The recipe that I am sharing is ‘Vegetarian kebab platter — Saunfiyan paneer tikka, bhatti da sloo and subz seekh kebab’. It is a tasty and easy-to-make dish that everyone should try. It has three parts to it.

Antonio Tardi
Executive Chef of Shangri-La Hotel

(As told to Surupasree Sarmmah)