Cover Joël Robuchon and Angelo Aglianó (Photo: courtesy of Tosca di Angelo)
Joël Robuchon and Angelo Aglianó (Photo: courtesy of Tosca di Angelo)
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Tosca di Angelo
The director of Tosca di Angelo nods to the mentor that shaped his culinary philosophy
The risotto may be one of the most humble Italian recipes, but for chef Angelo Aglianó of Tosca di Angelo, it represents a foundational influence to his culinary philosophy. Having worked under Joël Robuchon, the chef has inherited the chef’s relentless pursuit of excellence, respect for ingredients and belief that great cuisine should carry genuine emotion, principles that continue to guide Tosca di Angelo today.
A cherished memory between mentor and mentee dates back to Robuchon’s 60th birthday celebration at Il Carpaccio in Paris, where Aglianó presented a risotto dish as part of the celebratory menu. At the end of the evening, Robuchon rose to address the room. Among the many remarkable dishes served that night, he paid special tribute to Aglianó’s, praising its balance, technique and heartfelt execution. It was a moment that has remained with the chef ever since. Robuchon then offered a piece of advice that would later inspire a signature creation: to pair sea urchin with risotto instead of pasta.
Risotto with Hokkaido sea urchin and fresh wasabi (Photo: courtesy of Tosca di Angelo)
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Years later, that conversation evolved into the risotto with Hokkaido sea urchin and fresh wasabi, now served at Tosca di Angelo. The dish is both a tribute to Robuchon’s vision and a reflection Aglianó’s journey. An Italian classic enriched with prized Japanese ingredients, it captures the influences that eventually led Aglianó to build his career in Asia. This risotto, born from a mentor's encouragement and a shared passion for honest cooking, is a testament to that belief.
Tosca di Angelo
Italian
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$ $ $ $
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong
