Flash-grilled: Manuel Prota
What was your first industry job?
As commis chef in Formia, my hometown, at a local pizzeria.
If you weren’t in kitchens, what would you do?
Anything that involves working in a team. I love a job surrounded with the buzz and energy of other people. When I was younger I actually wanted to be a stockbroker.
What industry figure do you most admire, and why?
David Munoz. He was the first chef that I felt put an attitude into cooking.
What’s your pet hate in the kitchen?
Superiority. I don’t treat people to keep them in their lane, there should always be friendship, respect and the opportunity to grow.
What’s the oddest thing a customer has said to you?
Clam spaghetti, without clams. They wanted the flavour of the clams but not to eat them!
Sum up your cooking style in a single sentence…
Never delicate or subtle, big flavours served with generosity. I put all my effort into a dish, so it needs to be something you remember.
What’s the worst review you’ve ever had?
That I'm not Italian!
What advice would you give someone starting out in the industry?
Make sure that this is your true passion, you need to be dedicated.
Which single item of kitchen equipment could you not live without?
My tweezers. To dress each plate on the pass.
What would you choose to eat for your last meal?
A Neapolitan ruota di carretto margherita pizza. It might not be the most impressive or outlandish, but it is very sentimental to me and would remind me of home.
À la carte or tasting menu?
Tasting menu.
What’s the best meal you’ve ever had in a restaurant?
When I lived in Sicily for seven years, I had the most beautiful spaghetti with red tuna bottarga just at a local restaurant on the sea.
What’s your favourite fast food joint?
Five Guys.
What’s the dish you wish you’d thought of?
Ravioli. I loved to think of new ways to make filled pasta.
MasterChef or Great British Menu?
MasterChef, the Italian version.
What’s the most overrated food?
There is no ‘overrated’ food, all food can be pleasurable. It is down to what you like or what you don’t like.
You’re restaurant dictator for a day – what would you ban?
Smoking, I hate when people leave mid-meal to have a cigarette.
Who would your dream dinner party guests be?
Maradona, Eminem and Massimo Bottura.
What’s your earliest food memory?
A toddler, eating tomato spaghetti with my hands.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Once I had a very turbulent flight, but never closer than that!
Where do you go when you want to let your hair down?
Play tennis, it’s a great way to let off steam; and then have drinks with friends.
What’s your tipple of choice?
Negroni sbagliato (and no I haven’t seen the TikTok trend).
What’s your favourite food and drink pairing?
Rum and dark chocolate.
What do you consider to be your signature dish?
I feel very confident with seafood, thanks to growing up by the sea and spending seven years in Sicily as a chef. The puttanesca con tonno crudo at Jacuzzi is one of my favourites. Whilst crocchetta di vitello tonnato is my most creative, a very classic Italian dish done with a fun twist.
