Roberto Toro

Roberto Toro’s culinary philosophy is deeply rooted in his childhood memories and the familial kitchens of his youth, where the colors, scents, and tastes of his early years formed his palate. He aims to evoke these nostalgic sensations in his dishes, fostering a strong connection to Southern Italy's enogastronomic culture, which champions authentic raw materials and the spirit of conviviality. His approach is profoundly influenced by his Sicilian homeland, particularly the stunning Ionian coast and the fertile slopes of Mount Etna, a veritable "treasure trove of resources" yielding unparalleled raw materials like porcini mushrooms and exquisite wines. He feels a responsibility to showcase the exceptional quality of Sicily's vegetables, seafood, and meat, highlighting the rare ingredients unique to the sun-drenched region. He adamantly believes in a "no-frills approach," emphasizing that with superb produce, the role of the chef is to enhance rather than alter the natural brilliance of the ingredients. Toro champions innovation but always with a steadfast gaze towards culinary roots and tradition. He explicitly disavows molecular gastronomy, advocating instead for genuine, pure flavors derived directly from the raw materials. His journey, which included international experiences in Denmark, France, and Germany, ultimately led him back to Sicily, driven by a desire to create something significant for his Mediterranean homeland, personalizing dishes while maintaining an unwavering commitment to simplicity and flavor. He carries the sensory memory of homemade bread from his childhood, a symbol of the profound authenticity that underpins his entire ethos. Chef Toro’s technical style is characterized as contemporary with a profound reverence for tradition. He masterfully reinterprets classic Sicilian cuisine, infusing time-honored favorites with his unique personal and modern interpretations, always prioritizing simplicity. His approach to flavor centers on enhancing the inherent quality of pristine raw materials, never compromising on taste. While simplicity is key to his kitchen philosophy, his plating technique is distinguished by a playful creativity and a "touch of opulence," ensuring each carefully curated dish is presented with artistic flair while deeply respecting its components. His most legendary signature dish is "Otto di Mare," an inventive creation featuring eight distinct varieties of Sicilian seafood—from the red prawns of Mazzara del Vallo to the scampi of Acitrezza—prepared using a spectrum of techniques including cooking in oil, steaming, and grilling, all unified by an aromatic fish soup that magnifies the island's flavors and colors. Another noteworthy dish incorporates tenerumi (local summer long zucchinis) into a risotto with cuttlefish and crusco pepper. His personal favorite, spaghetti al pomodoro, embodies the complete simplicity and nutritional balance of the Mediterranean diet.

Career

• Executive Chef at Otto Geleng (Grand Hotel Timeo, A Belmond Hotel), Taormina