Lino Sauro
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Singapore– It may seem surprising for some, but one of the top chefs in Singapore specializing in South Italian Cuisine Chef Lino Sauro spent a good 10 years of his life as a chef without liking his profession. Chef Lino, born in Gangi, a tiny mountain village in Sicily, left the tranquility of the countryside and started his cooking studies in Cefalu’, a beautiful beach resort Town on the Tyrrhenian Sea at the age of 15. To him then, it was simply an occupation which would get him out of the house and enable him to do what he loved best – travelling. His “cravings” subsequently took him all around the world (Australia, USA, Germany, Switzerland, France, Chile, Argentina, Peru, Bolivia, Uruguay, Colombia, Ecuador, Brazil, China, Vietnam, Laos, Cambodia, Myanmar, Thailand, Singapore) either just travelling or experiencing new food and cultures where he had the opportunities to enter in contact with top notch chefs – some of whom were Michelin-starred. There, he gained valuable experiences and deeper insights into the culinary world and he started to develop an appreciation and love for the art of cooking and this motivated more than ever the rehabilitation of his own culinary roots and gastronomical traditions back where he started 25 years ago. Due to his unstoppable passion to increase his knowledge and his perfectionist nature, he also researched deeper into the matter with fellow chefs and by reading culinary books. In 2006, determined to broaden his culinary horizon, he came to Singapore and was soon asked to be the Resident Chef of DOMVS in Sheraton Towers where he implemented a menu that provided an authentic taste of his native Sicily. Chef Lino opened Gattopardo in partnership with Garibaldi Group in April 2010. Located at the Boutique Hotel Fort Canning, Chef Lino helms the kitchen with his innovative menu authentic South Italian and Mediterranean cuisine using the freshest top quality ingredients prepared with minimum fuss. Now in Sicily his family produces an excellent quality Extra Virgin Olive Oil and the best seasonal organic vegetables and fruits. And it’s because of all of these reasons why he likes to be defined a “self-taught” Cook. |
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| Establishment: | Gattopardo Ristorante Di Mare |
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