The Italian-Argentinean chef is returning to the city next month to visit his first Italian restaurant and rediscover the island’s best eats
Mauro Colagreco is no stranger to Singapore. While he is permanently based in Menton, France (where his three-Michelin-starred Mediterranean restaurant Mirazur is located), he often travels the globe in search of culinary inspiration.
We are a food-obsessed nation, so it’s no surprise that Singapore has become one of his favourite destinations in Asia. So much so that Colagreco even opened his famed burger joint Carne (which unfortunately closed its doors last year) and hosted a three-month Mirazur pop-up at Mandala Club last year.
All these led to his grand return to the local F&B scene with the opening of Fiamma, his first Italian restaurant in collaboration with Capella Singapore. The concept was birthed during the pandemic and planning the restaurant was done mostly through Zoom calls, given that most of the borders were still shut. Hence, Colagreco has been missing the city after not being able to visit for more than a year.
Now that travel restrictions have eased, Colagreco will be making a return next month. It’s not only to see Fiamma come to fruition but to rediscover the island’s best eats.
Ahead of his July 11 trip, we chat with the world-renowned chef to find out how the island inspires him in his profession and the one local food he’s most excited about.
Read more: New Restaurant Alert: Mauro Colagreco’s Italian Restaurant, Fiamma, Opens at Capella Singapore
What do you love most about the city?
Mauro Colagreco (MC): Singapore is an incredible city with a great variety of quality food from fine dining restaurants to hawker food. Since visiting the island more than 10 years ago, I’ve witnessed Singaporeans’ passion for gastronomy as well as the diversity of their restaurants in one little city. I am in awe of the dynamism and mix of cultures it offers.
Locals also love to eat out, know how to enjoy life through food and are open-minded to trying different cuisines.
How does the city inspire you as a chef?
MC: The dynamism and the variety of food inspire me a lot. It gives me a lot of creativity with all the flavours, products and aromas you can find in the local culinary scene. I always go back (to France) with a lot of new ideas.
Don’t miss: Wood-Fire Cooking: Is it a Passing Trend or Here to Stay?