From the outset of his career at The Lanesborough’s Michelin-starred Apsleys Restaurant to his recent recruitment by The Carlton Tower Jumeirah in Knightsbridge, London, Giuseppe Parisi has established himself as an industry stand-out. He was recently appointed as the executive chef for Al Mare, a restaurant that has already made its mark as one of London’s finest Italian cuisine eateries since its founding in 2021. Al Mare is a continuation of The Carlton Tower Jumeirah’s prestigious cultural capital and showcases Parisi’s wealth of experience. He made his commitment to quality and customer experience more than apparent when discussing the rewards and challenges of life as executive chef.
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How does the management style of a successful executive chef look like?
The role of executive chef involves much more than culinary skill. The pressure is intense; the cohesion of the team has a direct impact on the quality of the service. Regarding his management style, Parisi notes that “being able to trust your team in any work environment is a must no matter what size the team is,” he says. “I believe that you should treat people the way you want to be treated.”
While Giuseppe Parisi undoubtedly bears most responsibility in his kitchen, he acutely understands that this is not a one-man show. His work truly comes to life at the Carlton Tower Jumeirah, thanks to the great chefs he has so successfully organized under him: “We are very lucky to have such a great team and I enjoy working with every single one of them.”
This approach is one he had the privilege of learning from some of the best in his field. “Working alongside Heinz Beck, Salvatore Elefante and chef Andrea Migliaccio was a great experience. I learnt so much from them. From working with different ingredients, to running a successful kitchen and managing a team.”
Image: The Carlton Tower Jumeirah Al Mare
The childhood roots of Giuseppe Parisi’ sustainable ethos
Parisi’s focus must also extend beyond the kitchen environment, and he is careful to considers Al Mare’s approach to an ever-evolving market. Public consciousness of environmental impact is not something Parisi takes lightly. “Plant-based diets have become increasingly popular over time. Restaurants and food suppliers have had to change and adapt to keep up with this trend, us included,” he says.
The diverse and sustainably minded palate of Al Mare’s clientele is truly catered for by Parisi. “We offer an array of vegan and vegetarian options including our Cold pea and quinoa soup, Linguine pasta with courgette, aged parmesan cheese (optional) & basil, and selection of homemade ice cream & sorbets.”
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Not only is this a business-first decision, but it is also an endeavor that the Carlton Tower Jumeirah holds to be important. “Sustainability is at the forefront of our business. We do our best to support this in any way we can. This is why we work with a select few trusted UK suppliers who share the same ethos,” he says.
This sustainable ethos and conscious approach to local ingredient sourcing is truly homemade. Giuseppe Parisi was brought up in the Bay of Naples with the understanding that “food is about celebration, love, and warmth. When I look back on my childhood, I am reminded of family dinners. My father bringing home fresh fish and meats from the local markets. My mother preparing dishes in the kitchen and my siblings and I gathering mushrooms and vegetables from the forest. We enjoyed a very seasonal diet and I do my best to implement this into the meals and dishes prepared at The Carlton Tower Jumeirah.”
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What makes the Al Mare so special?
The ambition behind the menu at Al Mare is forward-thinking, yet grounded. Parisi describes how as executive chef, he has “been able to create a twist on dishes I grew up eating.” This innovation and home cooked comfort combine to “deliver the finest foods to our guests while taking them on a journey through Italy: a taste of the Italian coast in the heart of Knightsbridge.”
What Parisi has already created is “a great restaurant offering mouth-watering food with top-class service.” The best of these foods on the menu, he believes is the “Tagliolini al limone con Tartare di Gamberi Rossi, which translates to homemade tagliolini pasta, Mazara del Vallo prawns, Amalfi lemon, burrata cheese, oyster leaf & saltwort. “It truly is delicious,” he says. Parisi’s ambitions are to create “London’s best Italian restaurant, focusing on real fresh ingredients.” This is a very real possibility at Al Mare “with its great location, wonderful interiors, and fantastic team,” says Parisi.
Image: The Carlton Tower Jumeirah Al Mare
Parisi’s career has truly been one to inspire. And for the younger generation of budding chefs, Parisi aims to do this and offer his advice. “Experience as much as you can, grab every opportunity and understand that hard work pays off. Keep going and know that everyone who came before you is with you every step of the way.”
