Delfo Schiaffino

Chef Delfo Schiaffino's culinary philosophy is deeply rooted in his upbringing within a family of artists, which fostered his creative spirit and a profound respect for materials, instilling in him an early commitment to avoiding food waste. He views cooking as an intimate form of storytelling, where each dish narrates his heritage, life experiences, and core ethos. His approach celebrates the inherent aromas, textures, and flavors of ingredients, honoring food traditions while fearlessly venturing into novel combinations and techniques. His cuisine is defined by freshness and purity, with every dish meticulously balanced across its essential elements, notably featuring a special emphasis on acidity. This careful equilibrium aims to create lasting memories for diners, leaving them deeply satisfied without feeling overly full. Chef Schiaffino is also committed to making a positive impact, collaborating closely with local and small-scale producers to source the finest ingredients. Reflecting his dual German and Italian heritage, Chef Schiaffino combines the German attributes of attention to detail and precision with the Italian passion for crafting memorable dishes from exceptional produce. Nurtured by his father, acclaimed artist Federico Schiaffino, his creative side is continuously stimulated, manifesting in plates that are not merely food but expressions of philosophy and artistic vision, eager to be shared as unique experiences. Chef Delfo Schiaffino’s signature approach is a masterful fusion of precision and passion, a direct inheritance from his German and Italian roots. His technical prowess is evident in his delicate processing of raw materials, ensuring their natural aromas and flavors remain untainted. This meticulous care results in dishes of remarkable taste and exceptional digestibility, a hallmark noted in his cuisine by experts. He maintains a delicate balance between respecting culinary traditions and a bold exploration of new techniques and flavor combinations. Each plate is meticulously composed, characterized by its freshness, purity, and a deliberate emphasis on acidity, transforming his artistic vision into a tangible narrative on the plate. The influence of his artist father, Federico Schiaffino, is distinctly observable in the thoughtful composition and conceptual depth of his creations. Among his most legendary signature dishes are "Delfo’s Memory of Portofino…", an evocative Lasagnetta featuring Pesto alla Genovese, Scallop, and Oyster, and "The Rose…", an artistic exploration of Beetroot, Wasabi, Green Apple, Coconut, Lime, and Crème Fraîche. Other notable creations include the Mazara Red Prawn with Razor Clam, Tomato, Yuzu, and Cuttlefish Ink, as well as highly recommended dishes such as the exquisite Blue Breton Lobster and the perfectly executed Red Angus Fillet.

Career

• Apprenti cuisinier at Residenz Heinz Winkler, Aschau
• Chef De Partie - Executive Sous Chef at Residenz Heinz Winkler, Aschau
• Chef De Partie at De Librije, Zwolle
• Senior Sous Chef at Pollen Street Social, London
• Sous Chef at The Kitchen at Bacchanalia, Singapore
• Executive Sous Chef at Becks at Browns, London
• Head Chef at Gusto by Heinz Beck, Quinta do Lago
• Sous Chef at Ristorante La Pergola, Rome
• Executive Chef at The Ashbee Hotel Taormina, Taormina
• Executive Chef at La Speranzina Restaurant & Relais, Sirmione

Mentored by Heinz Beck, Jason Atherton, Heinz Winkler.