" Exploring one of Bangkok's Finest Italian Indulgence: A Culinary Sojourn with Chef Marco Avesani of La Bottega di Luca"
In the vibrant tapestry of Bangkok's culinary scene, one standout gem beckons with its exquisite Italian flavors and captivating stories. Step behind the scenes and into the world of culinary artistry with our exclusive interview featuring Chef Marco Avesani, the visionary force behind La Bottega di Luca's. In this captivating conversation, Chef Marco unveils the essence of his culinary philosophy, a symphony composed of his Italian heritage, global experiences, and an unyielding dedication to redefining Italian cuisine in the heart of Bangkok. Join us as we explore the flavors, inspirations, and stories that have woven together to shape La Bottega's distinctive identity.
Your background and upbringing in Verona seem to have a strong influence on your culinary values. Could you tell us more about how your father's focus has impacted your career?
I always consider my father and all the people who gravitate around his restaurant as the foundation of my journey as a cook and as a man. Respecting the products that farmers and producers provided us, knowing the people who spent their lives in fields, mountains, and vineyards. Those were incredible lessons that I was lucky to live. Searching for the best products available each season often turned into interactions with people, gifting me with endless knowledge. All of this took place in Italy, a timeless country with a gastronomical variety that no other country in the world possesses.
With a background in diverse culinary environments, from Michelin-starred establishments to family-owned restaurants. How have these experiences shaped your style and approach at La Bottega di Luca?
I think it’s important that as a cook and as a man, you need to see multiple faces of your job. Whether it's a Michelin-starred restaurant, a world-famous hotel brand, or a family-owned eatery, each offers different opportunities for professional growth. For sure hotels offer a more structured and standardized perspective, Michelin restaurants demand precision and consistency in your work, along with access to superior ingredients. While family-owned establishments focus on your heart, local products, and the art of hosting and greeting people with a smile, making them feel special at the same time gives them the feeling of security knowing that you are in charge of their experience.
Chef Andrea Ortu's tenure as the head chef has surely left an impact on La Bottega's culinary identity. How do you build upon this legacy while infusing his own culinary perspective into the restaurant's offerings?
Chef Adrea built a great identity in Bottega, and I've taken what he established and slowly adapted it to my vision of a casual Italian restaurant.Cozy, comfy with tradition and personal touch in it.
Bangkok's dining scene is diverse and competitive. What do you think sets La Bottega di Luca apart from other Italian restaurants in Bangkok?
There are so many great restaurants in Bangkok, many other places are doing a great job on what they are doing. What I think that make La Bottega different is the constant focus that we put on the guests and the unstoppable drive of searching for new products, proposing something new. After almost 15 years in Bangkok, La Bottega is well established in the city’s culture as a restaurant where you can find great food with a casual and comfortable environment suitable for your everyday occasions. Our focus is to make every guest feel at home.
Food often carries memories and stories. Can you share an example of a dish on La Bottega's menu that reflects your personal culinary journey and experiences?
"Tortelli filled with baccalà mantecato"
For me the "Tortelli filled with baccalà mantecato" holds a special place on the menu because baccala’ is a fish that is typical from where I come from. In Verona or Venice we are used to eat baccalà mantecato with drinks or wine as “cicchetto” an Italian word for tapas. Here I stuffed the ravioli with it and just add some squid and lemon zest to the sauce to keep it fresh and simple.
Considering your extensive culinary journey, could you share a quote that best represents the essence of your approach to creating innovative Italian dishes at La Bottega?
“Try to feel the ingredients and understand what is inside them. It’s about natural and pure, not sophisticated chemical products. Prepare your soul of a journey filled with passion and fails. Respect the people, the products and the place where you are”
- Chef Marco Avesani of La Bottega di Luca
As La Bottega di Luca continues to thrive, how do you see the restaurant's identity growing? Please share with us any exciting developments you envision taking in the coming years?
La Bottega is in a constant state of evolution. After nearly 15 years, we're about to embark on a change in appearance. However, we won't stray from Bottega's essence and core. The restaurant's renovation is designed to preserve what Bottega represents: a warm and sophisticated dining establishment. Our aim is to modernize while respecting its history.