DIMITRI ASCIUTTO
MARGAUX: Where were you
born and raised ? MARGAUX: What are you favouri-
te dishes to prepare?
Dimitri: In Amsterdam, The
Netherlands
My father is Italian and my mother
Dutch Dimitri: I love making different
fresh pasta types, and Japanese
cuisine. In the late 1980's, I first
came into contact with Japanese
cuisine. I was immediately addicted
to the good food and the beauty of
this kitchen. In the early nineties I
started making my own sushi. Now,
looking back, these sushi was very
bad, because we could hardly get
the right ingredients here in the
Netherlands. Only soon later in the
nineties these ingredients became
easier to find. I love making diffe-
rent fresh pasta types, and Japanese
cuisine. In the late 1980's, I first
came into contact with Japanese
cuisine. I was immediately addicted
to the good food and the beauty of
this kitchen. In the early nineties I
started making my own sushi. Now,
looking back, these sushi was very
bad, because we could hardly get
the right ingredients here in the
Netherlands. Only soon later in the
nineties these ingredients became
easier to find. And so I could further
prefect myself with making sushi.
MARGAUX: What and / or who
were the catalysts that stimulated
your interest in becoming a Chef ?
Dimitri: My father. In the early
eighties my father worked as chef
at restaurant Mario in Neck near
Purmerend. This restaurant had 1
Michelin star. I was in those days
about 18 years old. My father asked
me if I wanted to work there to
learn the Italian kitchen. I learned
to make fresh pasta. Actually all
pasta types and dough types. Fur-
thermore, making pizzas. Later
Mario's brother Lorenzo Uva also
started a restaurant in Amsterdam.
My dad and I went to Amsterdam
to start the restaurant from the
outset. From the parents of Mario I
got lessons. I really learned to cook.
From appetizer, main courses and
desserts.
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