Carmine Carannante

Born: Naples, Italy

History: My first job in a kitchen was in Naples Italy in the Ristorante Garibaldi. I worked in Italy for 10 Years and during this time did my military service where I also worked in the kitchen. I moved to London in 1998 and started working in an Italian restaurant in Soho.  During my eight years in London I worked my way up until I was working in four star hotel restaurants and then my last job at the 5th floor restaurant in Hervey Nichols.

I moved with my wife to Australia in 2006 where I worked in few places before working for two years at Caffe e Cucina. In March of 2010 we opened Scugnizzo.

Have you always wanted to be a Chef? 

Yes, I have always enjoyed cooking. I am the youngest of six brothers and food was always a big part of our family and culture.

How would you define your style? 

My style is fresh, seasonal and uncomplicated.

What is your feature flavour these days? 

Lately, I have used a lot of squid ink to flavour and colour the pasta as well truffle and saffron.

Obsessive compulsive about? 

I am big on paying attention to detail.

Your greatest culinary inspirations? 

Antonio Amoroso, who was the first chef I worked for in Italy back in 1987 and Giorgio Locatelli who has great shows and informative books. Overall, I have been influenced by all the chefs I have worked under.

What do you love about this business? 

I enjoy cooking good food for people and knowing they are enjoying their meal is really rewarding. When people come to my restaurant it is the same as if they have come to my home.

An ingredient you can’t live without?  Olive oil.

Most “eyebrow raising” menu item?  Home made seafood sausage with squid ink risotto

Signature Dish: Home made pasta basil pappardelle with beef ragu