Hong Kong - Macau 2014

Chef Pino Lavarra enchants his guests with a menu based on Italian traditional ingredients, presented in an innovative way which reflects his passion and creativity. “I will bring my experience and my passion to the Tosca Restaurant where I will introduce the Southern Italian gastronomy. My dishes will be enriched by the main Asian ingredients that can be well combined with Italian flavours”.

Pino was born in Puglia and inherited the passion for cooking from his mother and his simple and passionate cuisine.

When he was 14, Chef Lavarra started his training in a catering school in Castellana Grotte, to learn the techniques and the basics of the local regional dishes while working in local restaurants and pizzerie in Puglia during the summer. When he was 20 he left Italy for Germany and later for England to explore other cultures and cooking styles. He started his career at the Stafford Hotel, then he moved on for the opening of the Regent Four Seasons Hotel. He also worked with Chef Paolo Simeoni for the opening of the restaurant The Dining Room, which gained national recognition for its creative Italian cooking style. Three years later, he opened Toto’s Restaurant, a prestigious fine dining restaurant in Knightsbridge.

In May 1996, Pino went to Malaysia, where he learnt a lot on spices, aromas, and oriental cooking techniques. In 1997, he came back to Italy with the famous Italian chef Anthony Genovese to open a hotel on the charming Amalfi Coast. He fell in love with the Mediterranean aromas and the natural products that today are part of his cooking style. During the winter of 1998, he went to Le Manoir Aux Quat’Saison, Oxford, as sous chef of Raymond Blanc.

In January 2001, he returned to Italy and became Executive Chef of Rossellinis, Palazzo Sasso. It marked a major turning point in his career as he was then recognized as “One of the Best Chefs in the World” by the American Academy of Hospitality Sciences and Rossellinis being awarded One Star Michelin. In 2004, Rossellinis was awarded the Second Michelin Star.

In April 2013, Chef Lavarra was appointed as Head Chef at restaurant Tosca, The Ritz-Carlton, Hong Kong. Tosca’s menu is influenced both by Lavarra’s time spent in Malaysia and also by the dishes served in Lavarra’s two Michelin-star restaurant Rossellini’s in Italy.

Eight months later Tosca restaurant receive the first Michelin star.

With 18 years’ experience in the culinary industry, Mr. Michele dell’ Aquila is the Chef De Cuisine at Aurora, Altira Macau’s signature Italian restaurant. Michele hails from Bari, located at the southern part of Italy. His cuisine reflects on southern Italian methodology using slow cooking methods on his chosen products, which he then modifies into contemporary presentation with innovation and flair. Michele has gained experience and knowledge in many of the most prestigious Michelin-starred restaurants in Italy and Spain which has given him a sounding respect for fresh produce.
Prior to joining Altira, Michele was heading the kitchens of the sumptuous Bulgari Hotel in Tokyo and before, the Bulgari Resort in Bali. “I care and feel passionate about finding fresh local ingredients for my Italian dishes. This allows me to keep experimenting, using them for my plates and turning them into memory of dining,” said Michele. “If possible, I would like to have organic gardens to source my fresh products in the future!” Michele helms Aurora team bringing Southern Italian Cuisine at its finest, exclusively for your dining experience at Altira Macau.