Interview With A Chef – Simone Caponnetto

The combination of wine and food go hand in hand, an excellent combination, and an exciting challenge to find the perfect pairings, in this feature we speak with Simone Caponnetto, an amazing Chef from England, let’s discover a little about his time in the Culinary World.

It’s Great To Speak With You, Simone Caponnetto, Can You Tell Us A Little About Yourself?

“I was born and raised in Florence, and after graduating from high school, I moved to the US, where I had my first experience working in a kitchen. After the US, I moved to Australia, then travelled to South East Asia, including Japan, to work with Yoshiro Narisawa, and then moved back to Europe – first the UK, then back to Italy, France and finally Spain. My last experience abroad was at Mugaritz, where I worked as a stagiaire and then worked in the development kitchen for six months.

After my experience at Mugaritz, I realised it was time for me to move back home. I first launched a successful restaurant in Florence, Il Nugolo, and in September 2021 I joined Locale Firenze as executive chef – here I was given the opportunity to bring a different concept with a cuisine that melds Italian produce with vanguard techniques.”

During Your Time As A Chef, What’s The Most Surprising & Interesting Thing You’ve Learnt?

“My time at Mugaritz was definitely the most surprising of my career to date, I rediscovered the 5 senses in a completely new way and I came across flavours and techniques I’ve never seen before. This period really influenced me as a chef and as a person.”

What Was The Inspiration Behind Your 10 Course Spectacular Evening Of Fine Food At Mugaritz?

“I see Andoni as a mentor to me, and as I mentioned before, I think the experience in his kitchen was the most formative to date. What I wanted from this dinner is to give guests the possibility to rediscover the five senses, just like I did during my time in Spain. I’m so excited to see people’s reactions.”

What Advice Would You Give Inspiring Chefs Starting Today?

“Travel, learn, and don’t compromise on flavours just because someone is telling you that something won’t work. Experiment and push yourself to the limit because this profession can give you a lot if you are ready to challenge yourself.”

When It Comes To Sparkling Wine & Food, Do You Have Any Pairings That You’ve Enjoyed Over The Years And Would Recommend People To Try?

“I enjoy natural wines, and I think pet nats are still quite underrated. They bring freshness to dishes and are as enjoyable as a glass of Champagne.”

Thank you Simone, for sharing your words, knowledge and experience with us and we at Glass of Bubbly wish you the very best for the future!

Glass of Bubbly was granted permission to use the images.