Born: Italy
History: Now the head chef at
Svago, Mirco Speri has extensive and worldly experience in the restaurant
industry. Starting out, Mirco spent his first five years studying at Verona in Italy
at Luigi Carnacina Scuola Alberghiera. From 1996-1998 Mirco worked around
various restaurants in Italy
doing seasonal work. He then spent twelve months as the Chef de Partie on the
Princess Cruise Boat. Mirco then continued as the Chef de Partie, but this time
at Stefano Cavallini Restaurant (Halkin Hotel) in London. This is an important memory for Mirco
as this is first one Star Michelin restaurant he worked at.
In 2001 Mirco left Stefano Cavallini Restaurant and moved to Cannes, France
to commence work at Neat Restaurant, another one star Michelin. He continued to
work their as the Chef de Partie for one year. The time had come for Mirco to
move on, and moving to Australia
appeared to be the right move, when he was made Head Chef at The Point, Albert
Park. After three years at The Point in 2006 Mirco decided it was time to move
on again. In 2007 he was made Head Chef at The European/City Wine Store/Supper
Club. Mirco worked at the one chef hat awarded restaurant for two years. The
rest they say is history.
Have you
always wanted to be a chef?
I have always wanted to be a chef since I was ten years old.
How
would you define your style?
Italian food that is simple, based on high quality produce and with minimal
handling. I like making traditional dishes that utilise modern techniques &
methods with attention to presentation.
Obsessive
compulsive about ?
Cleanliness in the kitchen especially floor surfaces, and a sense of order an
organization, and punctuality.
Your
greatest culinary inspirations?
My Parents and grandparents, especially the great skill of curing and
preserving foods.
Your greatest culinary inspirations?
Insalatina di manzo, pesche e limone/thinly sliced beef with peaches &
lemon also Gnocchetti di patate e carote con salsa al taragone/potato gnocchi filled with
carrots & taragon served with sage butter sauce.
Signature
Dish:
Crocchette di patate, baccalá e anguilla affumicata con salsa al
rosmarino/potato, codfish & smoked eel croquettes with rosemary salsa; Ravioli di zucca e amaretti salsa alla mostarda di frutta/ravioli filled with
pumpkin & amaretti with mustard fruits; Semifreddo all’amaretto/amaretto semifreddo
Other Recently Profiled Chefs;
Freshness is a must for Mark McNamara, whose love of the Barossa Valley defines his culinary nature.
Restaurant: Appellation
I love to watch customers' faces when they taste my food.
Restaurant: Fico Ristorante