Cooking is An Act of Love

Exclusive interview with Ruggiero Gissi, Head Chef – Isabella Cucina Italiana

Growing up along the Italian seaside, how has your hometown of Rimini influenced your culinary philosophy and the dishes you create today?

Growing up in Rimini, surrounded by the Adriatic Sea, seafood naturally became a focal point in my culinary journey. The freshness and simplicity of local ingredients—especially fish, olive oil, and coastal herbs—shaped my approach to cooking. I believe in honouring the purity of ingredients while letting their natural flavours shine. Rimini’s vibrant food culture also taught me the importance of using seasonal produce and balancing flavours, something I strive to integrate into every dish I create today.

Can you share an example of a dish that embodies this balance between tradition and innovation?

A great example of balancing tradition and innovation at Isabella Cucina Italiana is our Seared Scallops with Wild Mushrooms, Asparagus, Truffle Brown Butter, and Balsamic Vinegar. The earthy wild mushrooms and crisp asparagus preserve the connection to traditional Italian ingredients, while the truffle brown butter introduces a luxurious and contemporary twist. A drizzle of balsamic vinegar provides a tangy contrast, perfectly complementing the richness of the scallops.

Leading the pre-opening stage at Isabella, what was your vision behind the menu, and how did you decide which dishes would make the cut?

My vision for Isabella was to create a menu that reflects the true spirit of Italy, but with a contemporary flair. We wanted to offer both comfort and adventure—familiar yet exciting for those who are passionate about Italian cuisine. The selection process was about finding dishes that were iconic and could tell a story about Italy’s diverse regions. I balanced beloved classics with unique creations that bring out the beauty of Italian culinary traditions in a fresh way.

Food safety and standards are critical in the culinary world. How do you approach training your team on these aspects while maintaining creativity in the kitchen?

Food safety is non-negotiable, and it’s something I prioritise deeply. I ensure that every team member understands the importance of hygiene, proper storage, and handling of ingredients. However, I also encourage creativity within those boundaries. The key is to foster an environment where standards are always upheld, but the team feels free to experiment and innovate without compromising safety. It’s about striking the right balance and ensuring that every dish is not only safe but also of the highest quality.