Giorgia Eugenia Goggi

In your opinion, has the fact of being Italian, growing up in a country where food is culturally rooted in our traditions, influenced you? Do you prefer to cook local or international food?

Without a doubt, in Italy there’s a visceral attachment to food, we have much respect for our traditions and we defend our gastronomic culture in a fair and decisive way. I love food and cooking in a broad sense, I don't have a single movement of reference. Italian cuisine is my starting point, then I leave room for experimentations of all kinds.

What qualities must a wine have to be ideal and pair well with a lot of different kinds of foods?

I drink and serve only natural wines during my dinners in Masseria, I like to feel and recreate the expression of a territory, to tell the story of a vintner and a certain vineyard, rather than sticking to conventional evaluation criteria.

Restaurants have certainly changed, if compared to those of once. They’re more rustic and cozy. In your opinion, what are the pros and cons of this change, tending towards a professional welcome and eye-catching dishes?

I believe there must be balance and respect for the matter before anything else. The aesthetic and presentation side is extremely important, but it’s useless if there are no solid foundations of substance and taste.

How important is it to always have zero kilometer products? Can this be considered a 'must’, especially for those restaurants or chefs who tend to promote a cuisine linked to their homeland?

The zero kilometer philosophy doesn’t just enhance the products of a territory, it’s a socially conscious choice that aims, above all, at sustainability, the respect for seasonality, ecology and awareness.

As for Italy, which region has the best dishes for you? And which international cuisine holds a special place in your heart?

It’s a difficult question, as Italian cuisine has a thousand nuances, all unique and interesting. My preferences are divided between Piedmont, Sicily and Emilia-Romagna. Asian cuisine, especially Japanese cuisine, has opened my mind on food in a particular way.

What do you think of food-themed television programs, especially those that are competitive? Beyond the entertainment aspect, do you think they really teach food culture?

I'm not a fan of culinary talent shows, they show very little of what cooking and the culture of catering are truly about. However, it’s undeniable that they brought people very close to the world of cooking, making it accessible to all and sparking a topic of curiosity to explore further.

What are the qualities an aspiring chef or restaurateur should have to pursue a career in this industry? What advice would you give them?

Don’t try to blend in, study, do research, gain experience, look for your own way of doing things, get to know the producers, respect the raw materials, make ethical and sustainable choices.

What’s your relationship with social media? Do you consider them useful for your career and passion? What fascinates you about social networks, and what don’t you like?

I love the fact that social networks can allow you to connect with other realities, which share the same values,

Moving on to fashion, how would you describe your personal style? I'd also like to ask you if you have any must haves, and if you follow or like some specific trend.

I'm in a phase of my life where fashion trends don't interest me. I like simple yet well made things, with nice cuts and high quality materials, tending towards genderless fashion. In my closet, I can’t be missing a white shirt, dark blue denim, men's blazers, turtleneck sweaters and silk tank tops.

Going back to your career, what’s the most tiring and demanding part of your job? How about the most rewarding one?

I’m very lucky, I work in a beautiful place, with a close-knit team and absolute freedom of expression. The most demanding aspects are intense work, physical fatigue and high levels of psychological stress. I’m committed to building a healthy, fair and ethical environment in my kitchen, for myself and for my brigade.

At this point in your career, what moments do you remember with pride and pleasure?

I’m very attached to my Erba Brusca restaurant in Milan, where I had my first serious cooking internship. I consider it my second home. There, I had the opportunity to learn a lot, experiment, express myself and start believing in my abilities.

In conclusion, if you had to think about what you’d still like to do in your life and career, the goals you’d like to achieve, what would it be?

Lately, I've been thinking about a place in which bakery, laboratory, gastronomy and café can merge. A meeting place where you can buy quality products, exchange a few words, have breakfast or lunch sitting at the counter: one simple, authentic, familiar dimension.