DUBAI: Born and raised in Pompeii, where his family owned a fish restaurant, Roberto Rispoli’s connection to food began early — not just as a profession, but as a form of storytelling.
“For me, becoming a chef wasn’t just about loving food — it was about what food does,” he tells Arab News. “A simple dish can change someone’s mood, spark a memory, or bring complete strangers to the same table.”
Over the past two decades, Rispoli has refined his Mediterranean cooking style in Michelin-starred restaurants across Europe, including time spent working under the renowned chef Alain Ducasse in Tuscany and Paris. In 2013, Rispoli earned a Michelin star for Mavrommatis in Paris — then the only Greek restaurant outside of Greece to receive the honor. Now based in Dubai, Rispoli is executive chef at Jumeirah Marsa Al-Arab, where outlets include the Italian restaurant Rialto.
“My philosophy is simple: Cook with soul, respect the ingredients, and tell a story through every plate,” he says. “Food isn’t just about taste — it’s about identity, curiosity, and bringing the world to the table.”
When you started out, what was the most common mistake you made?
I often found myself rushing through recipes, trying to finish as quickly as possible rather than embracing the process itself. I’ve come to learn that true mastery comes with patience and precision, two essential skills in the kitchen.
What’s your top tip for amateur chefs?
One of the simplest yet most effective kitchen tricks I’ve learned is soaking garlic cloves in water for a few minutes. It makes peeling effortless, saving time and frustration. Another tip I appreciate is to store a whole truffle on top of uncooked risotto rice in an airtight container for two to three days. During this time, the rice gently absorbs the truffle’s natural humidity and aroma, preserving its character while enriching the grains with its essence. When you finally cook the risotto, the result is far more nuanced — deeply aromatic, earthy, and luxurious — a true expression of how technique and patience can elevate a dish from the inside out.
What one ingredient can instantly improve any dish?
Parmesan — or Parmigiano Reggiano, as we proudly call it in Italy. It’s one of the most treasured ingredients in Rialto’s kitchen. It’s incredibly versatile, whether shaved over fresh pasta, stirred into a risotto, or simply enjoyed on its own. Its complexity elevates every bite. Whether you’re preparing something rustic and simple or refined and elaborate, Parmigiano has the unique ability to bring harmony, structure and unmistakable Italian identity to the plate.
When you go out to eat, do you find yourself critiquing the food?
To a certain extent. First impressions in a restaurant are incredibly important. A warm, genuine welcome paired with a polished atmosphere sets the tone for the entire experience. I would say that around 30 percent of how I evaluate a restaurant comes from the service and ambience. They create the canvas on which the meal is painted.
What’s the most common issue that you find in other restaurants?
From a culinary perspective, I often find that chefs can fall into the trap of overcomplicating dishes, particularly when it comes to Italian cuisine, the true beauty of which lies in its simplicity — in letting exceptional ingredients shine, and in respecting tradition while expressing creativity with a light touch. Complexity should never overpower clarity. That’s where the magic of the cuisine lives.
What’s your favorite cuisine or dish to eat?
I’ve always had a deep appreciation for both Italian and French cuisine. Each of them is rich in heritage, yet distinct in character. One of my personal favorites from Italy is Spaghetti ai Ricci di Mare — sea urchin spaghetti. It’s a deceptively simple dish, but its intensity and purity of flavor capture the very essence of the Mediterranean. The sea urchin brings a luxurious brininess, and when paired with perfectly al dente pasta, creates something truly unforgettable. From the French repertoire, I’m drawn to dishes like Poulet à l’Albufera — delicate, refined and a true showcase of classical technique — and of course, a well-prepared beef tartare. What I love most about these dishes is the precision they demand and the balance they achieve. Whether Italian or French, it’s the harmony between boldness and restraint that continues to inspire me in the kitchen.
What’s your go-to dish if you have to cook something quickly at home?
Pollo alla Milanese — the classic breaded chicken cutlet. It’s wonderfully simple, yet incredibly satisfying. High in protein and quick to prepare, it doesn’t rely on elaborate techniques, but on quality ingredients and precision. When cooked just right — golden, crisp on the outside and tender within — it delivers comfort and flavor in a way that feels effortlessly timeless. It’s a dish that proves that elegance often lies in simplicity.
What customer request most annoys you most?
When guests ask to change the recipe significantly. It often disrupts the intended balance of flavors. And, more than that, it breaks the emotional connection and story behind each dish.
What’s your favorite dish to cook and why?
As a chef from the south of Italy, I have a deep love for tomatoes. For me, the tomato is a symbol of tradition, family and the Mediterranean way of life. What I find most inspiring is how something so humble, when approached with knowledge, care, and a touch of creativity, can be transformed into the hero of the plate. That’s the essence of great cooking — elevating simplicity into something extraordinary.
What’s the most difficult dish for you to get right?
Offal is one of the most technically demanding ingredients a chef can work with — and one that I deeply respect. Each type requires its own unique approach, with distinct preparation methods. To cook offal well demands skill, precision, patience and a deep understanding of culinary tradition.
As a head chef, what are you like?
I believe in leading with strength and heart. Discipline is essential — it creates structure and consistency in the kitchen — but I’ve never believed in leadership through fear. A kitchen should be a place of high standards, yes, but also of trust, mentorship and respect. For me, correcting a mistake is never about criticism, it is about teaching with intention. I strive to lead by example, to inspire with patience, and to guide each member of my team not only in their technical skills but in their growth as individuals. Every chef who steps into my kitchen is not just learning how to cook, they are learning how to think, how to lead, and how to take pride in the smallest details. My greatest reward is watching them evolve into confident, grounded professionals who carry integrity into everything they do.
Chef Robert’s mezze maniche carbonara recipe
Raviolone alla Carbonara. (Supplied)
Servings: 1
Portions: 1
(Contains gluten and dairy)
Բ徱Գٲ:
Pecorino 100g
Egg yolk 60g
Black pepper 5g
Grana padano 50g
Cream 200g
Ventricina cooked 30g
Other ingredients:
Non-alcohol white wine 10g
Extra virgin olive oil 10g
ʰ貹پDz:
For the carbocream, blend all the ingredients together in a blender until smooth.
In a separate pan, sauté the ventricina (cut into small squares) with extra virgin olive oil. Deglaze with non-alcoholic white wine and allow it to reduce.
Meanwhile, cook the mezzemaniche pasta in boiling water until al dente. Drain and transfer the pasta into the pan with the sautéed ventricina.
Toss everything together for a minute over low heat, then add freshly ground black pepper. Remove from the heat, stir in the carbocream, and mix well before serving.
ʱپԲ:
Plate the pasta in a stainless steel serving dish, then top with crispy ventricina and a generous sprinkle of grated parmesan cheese.
