Angelo Sabatelli

Chef Angelo Sabatelli's culinary philosophy is a profound dialogue between his Puglian roots and the twelve transformative years he spent honing his craft across Asia. While he vehemently rejects the label of "fusion," he acknowledges that his time in Jakarta, Hong Kong, Shanghai, and Mauritius imbued him with oriental techniques, flavors, and aromatic sensibilities that he only truly understood upon his return to Puglia. His approach is to use traditional Puglian cuisine as a "trampoline" for local ingredients, to which he masterfully adds "extraterritorial nuances" – a subtle hint of sudachi for citrus, or miso for intense savoriness – enhancing the ingredient without ever denaturing it. This meticulous method aims to create dishes that are "identitarian, clean, simple, essential," and uniquely his own, born from continuous study and experimentation. At the heart of his ethos is an unwavering commitment to his land and its bounty. Sabatelli champions a "revisited zero km" approach, emphasizing hyper-local sourcing and the unparalleled freshness of Puglian produce. He often shops multiple times a day to ensure peak quality and minimize waste, a practice he embraced long before sustainability became a trend. His passion extends to rediscovering ancient local species like the "piselli nani di Zollino" and celebrating small artisan producers of Puglian cheeses. This dedication to ingredients is deeply intertwined with his zero-waste philosophy: he conscientiously utilizes every part of an ingredient, from Parmesan rinds in his fondue to meat scraps for broths and butter. He also advocates for the use of mature animals, such as lamb over young lamb, reflecting a holistic respect for the food chain. Sabatelli envisions a culinary future rooted in authenticity and thoughtful simplicity. His menus, while seemingly straightforward, are the culmination of immense technical skill and a deep understanding of raw materials. He seeks an equilibrium of flavors, using elements like bitterness or acidity only when nature expresses them at their peak. He foresees a shift towards more essential, territorial tasting menus that allow for greater focus on each dish, minimize waste, and guarantee freshness. Ultimately, his philosophy is one of genuine hospitality, where the profound connection to his land, the integrity of his ingredients, and an authentic, refined approach converge to offer a truly unique and memorable dining experience. Chef Angelo Sabatelli's technical mastery lies in his ability to create dishes of apparent simplicity that are, in fact, the culmination of immense technical skill and profound ingredient knowledge. His core philosophy revolves around respecting and amplifying the natural essence of each component. He rigorously avoids mixing flavors unnecessarily, preferring separate cooking methods for individual ingredients to ensure their distinct profiles shine through, resulting in a "clear, precise taste" where patrons can discern "the tastes of any ingredient" in every nuanced bite. This approach allows him to subtly integrate Asian influences like sudachi for citrus notes or miso for deep umami, not in a fusion style, but as "extraterritorial nuances" that elevate the primary ingredient without overpowering it. Sabatelli is a pioneer in sustainable cooking, deeply committed to a zero-waste philosophy. He meticulously utilizes every part of an ingredient, transforming Parmesan rinds into structured fondue or meat scraps into rich broths and butters. His flavor profile is characterized by a delicate equilibrium, where acidity or bitterness is introduced only when naturally at its peak, creating vibrant contrasts that lead to "explosions of flavor." He was an early advocate for vegetable-centric cuisine, significantly reducing animal proteins long before it became a popular trend, showcasing the incredible diversity of Puglian produce. Among his legendary signature dishes are the iconic **"Datterino,"** a masterful interplay of tomato acidity and the sweetness of stracciatella, delivering an explosion of flavor. His **"Piselli Nani di Zollino"** dish showcases rare local peas served on a hummus with scallops and caviar. The much-imitated **"Ragù +30"** is another testament to his inventive traditionalism. Further demonstrating his artistry are the **Roasted Eggplant ("Melanzana Arrosto")** and the **Cuttlefish with 'Allievi' (young cuttlefish), Almonds, and Lemon ("Seppia con 'allievi', mandorle e limone")**, both heralded as symbols of his culinary revolution. He also features inventive creations like a dish incorporating a cherry leaf, macerated in vinegar for a year and then fried, offering unique tannic and acidic notes.

Career

• Student/Trainee at Hospitality School, Castellana
• Chef at Various Great Kitchens, Rome
• Chef at Unknown, Jakarta
• Chef at Unknown, Hong Kong
• Chef at Unknown, Shanghai
• Chef at Unknown, Mauritius
• Chef-Owner at Angelo Sabatelli, Putignano

Mentored by Mino Allegrini, Gualtiero Marchesi.