This week it’s the turn of Marco Galati, head chef at Da Vinci restaurant in Fleet Street.

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When did you first take an interest in cooking, and when did you decide you wanted to become a chef?

It all started in Calabria in Italy, where I come from. I went to catering school to become a waiter, but during my training – especially doing the flambé – I developed a big passion for the food, so much that I switched in my final years of catering school to become a chef.

Where did you do your training?

After my training at school I carried on working in different restaurants and hotels so I could practice my experience working with a la carte cooking, and also with big events like weddings, which in Italy can be as big as 500 guests.

How would you describe the style of food served in your restaurant?

Authentic Italian cuisine with two fundamental points: quality of food and flavours.

Do you have a signature dish? If so, what?

Linguine pasta with fresh scallops, king prawns, garlic, a touch of saffron and baby spinach tossed between.

What would you order from your own menu?

Fish. We don’t show any on the menu but our black board boasts of it.

Your favourite vegetable, and why?

I like all vegetables when they are in season but my roots bring me back to broccoli Calabrese! A typical vegetable used in everyday cooking in Calabria.

And favourite dessert?

Panna cotta. A typical northern Italy dessert made with cooked double cream with consistency like jelly. I like mine with butterscotch sauce.

Do you cook a lot at home? What sort of food?

I have four kids, some grown up now. But when we get together, my lamb dishes are always a winner.

Where else locally do you like to eat?

To make a change from Italian cuisine I like Brazilian, particular Rio in Bridge Street, Swindon.

Why should people come to Da Vinci?

As well as my cooking probably because the front man, Santo, is a man full of beans who can sing as well!