Chef Mauro Colagreco is a name every gourmand has heard at least once. Over the years, he has earned several accolades, including three Michelin stars barely a year after opening Mirazur in Menton, France.
The Italian-Argentine chef has since introduced a wide range of establishments across the globe. Mirazur’s seasonal menu earned it the top spot on The World’s 50 Best Restaurants 2019 list, while his more casual CARNE Burgers was the first burger chain to become a Certified B Corporation.
Colagreco’s latest is more personal in nature. Fiamma — Italian for “flame” — is rooted in the chef’s expression of his memories of traditional Italian family fare surrounded by similarly warm and comforting interiors devised by André Fu at Capella Singapore.
What aspects of Singapore made you want to launch a restaurant with a personal concept?
Singapore is an incredible city with a great variety of quality food. I started travelling to Singapore over 10 years ago. The passion for gastronomy and the diversity of the restaurants really surprised me. Singaporeans understand everything from street food to fine dining, know how to enjoy life through food, and are so open-minded.
My family is originally from Italy and I have always wanted to open an Italian restaurant influenced by my roots. The Italian tradition of family gathering around food is something I also see in the Singapore culture. It felt right to do it with Capella Singapore because I feel at home here.
Fiamma was largely inspired by your grandmother’s cooking. Is there a dish that would be closely related to her?
My grandparents emigrated to Argentina from Italy. When I was younger, I looked up to and helped my nonna with her cooking. My sisters and I learned the love of cooking from her. It is the foundation of the restaurant.
All the dishes relate in some way because they are my roots! If I had to choose one dish, it would be the Polpette, traditional home-style meatballs and tomato sauce. Her tomato sauce always smelled amazing; it filled the home. During the night and into the morning, it would simmer, and she would add spices and chilli.
What would you suggest first-timers order at Fiamma?
First, come with more people, friends, family!
For the antipasti, the Carpaccio di Pomodoro E Pesca. I love tomatoes; Italian food uses it widely and we grow it in my garden in Mirazur and also at my home. One of my earliest childhood memories is also picking and planting tomatoes in the garden. At Fiamma, we do thin slices of different heirloom tomatoes — green, zebra, pineapple tomato, black and red — mixed with peaches, and a fresh vinaigrette of lemon juice and more.
I love seafood so there is a lot of that on the menu. One of the grilled items, which we cook over wood embers on an open fire, is the Gamberoni Aglio E Prezzemolo. The fire intensifies the soft texture of the prawn that’s topped with garlic and parsley sauce. There is also seafood with pasta, like Tagliatelle All’astice, which comes with blue lobster, and our Linguine Alle Vongole E Bottarga.
Photo: Capella Singapore.
Having received several Michelin stars, do you strive for that recognition in all the establishments you run?
Every restaurant and every concept is unique. Recognition is not what I work for — if it were, it would be a very sad life. I am always focused on producing wonderful food, discovering new flavours, and creating experiences for people.
Fiamma is located at Capella Singapore.
