Interview with Riccardo Gira Giraldo

/What is your Name:

ELIO


/How old are you:

31

 

/What is your origin: 

I grew up in Padova, a vibrant city in the north-east of Italy. I attended Alma culinary Academy in Parma, and completed my training in Sicily. I then moved to Copenhagen, where I have worked for Taller, Apollo, Birkemosegaard Køkken and most recently Gaarden & Gaden.

 

/What is your Dedication:

I love preparing a meal and sharing it with others. Sitting around a table, and cooking a meal is such a simply beautiful experience. 

 

/Inspiration for food:

I'm inspired by a large variety of styles and cuisines that I try to combine to develop flavours and textures. I want the result to be simple yet interesting. But I guess my roots are in Italian and Mediterranean traditions.


/When did your dedication start:

As a small kid I always looked at my mum and grandma cooking - especially pasta making; it then came natural to me to start cooking for my family from a young age. That's where I began enjoying being in the kitchen or picking veggies in our garden to make simple meals. 


How is it now defined:  Lately I focused a lot on regenerative agriculture, locally sourced and seasonal produce, sustainably caught fish and livestock that's raised the best way possible. That's the only way to go if we want to take good care of ourselves and our planet.

/How are you being committed to your dedication:

I cook organic and natural produce everyday, both at home and at work, trying to inspire my community; I go out to forage and visit sustainable farms whenever I get a chance. Whenever I travel, I always make sure to experience as much as I can of the local cuisine, traditions and produce.


/Give an example of dedication:

I cook using seasonal, local and organic produce also for my 11 months old baby Nico, exposing him to different flavours and the beauty of food. 

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