DUBAI: Francesco Torcasio was barely a teenager when he first stepped into a professional kitchen. Aged 15, he took a job in his hometown of Calabria, in southern Italy, at a pastry shop, where he got his first taste of the precision and technique professional cooking demands.
Cut to 2017, when he arrived in Dubai as part of the opening team at Il Borro Tuscan Bistro — joining as a commis at 18 and climbing to senior chef de partie by 21.
After helping launch Il Borro’s London outpost in 2021, Torcasio returned to Dubai, taking the helm at Chic Nonna in Dubai International Financial Centre in 2023 — first as head chef and now as executive chef.
He leads by a simple mantra, he says: “one team, one goal.”
When you started out what was the most common mistake you made?
Like many young chefs, I tried to do too much. There’s this phase at the beginning where you want to prove yourself — you want to show technique, creativity, complexity… all on the same plate. I used to overwork dishes, adding elements that didn’t need to be there, almost like I was afraid that simplicity wouldn’t be enough. But cooking doesn’t work like that. The more you grow, the more you understand that restraint is actually the hardest skill. Knowing when to stop is where maturity begins. Looking back, my biggest mistake wasn’t technical — it was not trusting the ingredients enough.
What’s your top tip for amateur chefs?
People get so stressed in the kitchen, like everything has to be perfect, and that’s when things go wrong. Cooking should feel natural, not like an exam. On a more practical level: taste everything. Constantly. Don’t wait until the end. Adjust as you go; that’s how you learn. And if I can add one more thing: invest in a good knife. Not 10 knives, just one good one. It changes everything, from how you cook to how confident you feel.
What one ingredient can instantly improve any dish?
Olive oil. Always. A good extra virgin olive oil can transform a dish in seconds. It adds depth, aroma, texture — it can round everything out or lift it completely. In Italian cuisine, we don’t use it just as a fat. It’s a finishing touch, almost like a final brushstroke on a painting. The difference between a dish with average olive oil and a great one? It’s night and day.
When you go out to eat, do you find yourself critiquing the food?
I don’t go out looking for a mistake, I go to be inspired. Every restaurant has its own identity, and I think that’s what makes dining interesting. What I appreciate most is when there’s a sense of balance between the food, the atmosphere, and the service. When everything comes together naturally, it creates something truly memorable.
What’s your favorite cuisine or dish to order?
I tend to go for cuisines that are very different from my own. So, I enjoy exploring Middle Eastern, Japanese or even very simple street food. There’s a lot to learn when you step outside your own culinary language.
What’s your go-to dish if you have to cook something quickly at home?
Pasta. Always pasta. Something like spaghetti pomodoro with a simple tomato sauce. It’s quick, but it still requires attention — you can’t just ignore it. The timing, the balance, the emulsification… even in a simple dish, there’s technique. And for me, it’s also emotional. It brings me back home instantly. After a long day, that’s exactly what you need: something comforting.
What customer behavior most annoys you?
I wouldn’t say “annoy” — I try not to see it that way. But when they don’t want to trust the experience, or they try to change everything before even tasting it… The menu is designed with intention. Every dish has a balance, a story. Of course, we always accommodate the request of the guest, but the best experiences happen when there is trust between the kitchen and the guest.
What’s your favorite dish to cook?
It changes all the time; it depends on my mood, the season, even the day. But, if I had to choose, I’d say something that connects me to my childhood. A slow-cooked ragù, for example. Not because it’s complicated, but because of what it represents: It’s not just cooking — it’s time, patience, memory. It’s the kind of dish that fills a space, not just a plate.
What’s the most difficult dish for you to get right (whether on your current menu or not)?
Simple dishes. Always. A perfectly cooked pasta with a minimal sauce is much harder than something elaborate. There’s nowhere to hide. Every detail matters: the seasoning, the texture, the temperature, the timing. When a dish has only a few ingredients, each one has to be perfect. That’s the real challenge.
As a leader, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back?
I’m demanding, but not loud. I believe in discipline, of course. A kitchen needs structure, clarity, consistency. But shouting doesn’t build respect. I prefer communication and presence. I’m very involved, very hands-on. I want my team to understand why we do things, not just follow orders. At the end of the day, a strong kitchen is not built on fear, it’s built on trust.
Chef Francesco’s penne al pomodoro
INGREDIENTS:
Penne rigate 100g
Onion 50g
Peeled tomato 200g
Extra virgin olive oil 20g
Garlic 10g
Basil leaves 20g
Salt 4g
Black pepper 2g
INSTRUCTIONS:
Boil your pasta till al dente in salted water for 13 minutes.
Heat the extra virgin olive oil in a pan and sauté the onion and garlic until golden brown. Then add the peeled tomatoes.
Drain the pasta and transfer it directly into the pan with the sauce.
Toss for about 1 minute, adding a spoonful of pasta cooking water, if needed, to emulsify.
Finish the penne pasta with fresh basil, black pepper and a little spoon of extra virgin olive oil.
