From Island Gem to Urban Spotlight: Exploring Acqua Restaurants' Journey into Top Italian Dining Establishments with Chef Alessandro Frau
In the world of culinary artistry, where traditions blend seamlessly with innovation, one name shines as a beacon of passion and creativity – Chef Alessandro Frau. We had the chance to interview Chef Alessandro Frau, delving into his philosophy and journey, exploring the principles that have shaped his culinary vision, his extraordinary creations, and the enduring legacy he hopes to leave for the world to savor. From the early days of his culinary exploration to the opening of Acqua Restaurant and beyond, this is a story of relentless determination, humility, and an unyielding passion for the art of gastronomy.
Could you share some of the key experiences that have shaped your culinary path, leading you from your beginnings in Sardinia to becoming a celebrated chef in Thailand?
Chef Alessandro Frau hails from Italy, a country deeply enamored with its rich culinary heritage and the bountiful offerings of its motherland. Particularly drawn to the traditions of Sardinia, he couldn't ignore the allure of its strong agricultural and pastoral heritage, coupled with the mesmerizing beauty of Sardinia's seas and the abundant seafood it bestowed upon its people. Surrounded by exquisite ingredients and a culture of conviviality, Chef Alessandro found himself irresistibly drawn to the art of cooking for family and friends. In this regard, his journey mirrored that of many Italians, but his story took a unique turn.
In the year 1999, London became the crucible of his culinary awakening. A passionate fire ignited within him, and he delved headlong into the world of cooking and the vibrant restaurant scene. London at that time was a veritable Culinary Temple, home to iconic chefs who would set the stage for the era of Celebrity Chefs. Marco Pierre White and Gordon Ramsay, among others, stood as his heroes, inspiring dreams of one day dining in their establishments or even working within their hallowed kitchens. His most formative experience was a stint at The Grosvenor House Hotel in London, particularly in the Italian Restaurant. Here, he honed his skills, undergoing a culinary education that would lay the foundation for his future as a chef. This experience set him apart and propelled his career on an upward trajectory.
Returning to Sardinia after his London sojourn, he quickly realized the advantage that his international experience provided. His culinary journey gained momentum, and in no time, he found himself at the helm of kitchen operations. Recognizing the seasonal nature of Sardinia's culinary landscape, Chef Alessandro sought opportunities abroad during the off-season. An intriguing chapter in Paris exposed him to the nuances of French cuisine, culture, and ingredients. While the French shared a passion for ingredients and dedication to culinary craftsmanship akin to the Italians, their use of techniques offered new perspectives and insights.
In 2004, he went on an adventure to Thailand, landing in Phuket as the Executive Sous Chef at the Sheraton Grand Laguna Phuket. Remarkably, within just one year and at the tender age of 28, he ascended to the coveted role of Executive Chef, entrusted with overseeing the culinary operations of all 12 outlets within the resort. This represented a pinnacle in his career, a testament to his dedication and talent, and all this while still in his youthful prime.
With a diverse culinary background spanning Mexico, Sweden/Finland, Paris and Thailand, how did these global influences impact your culinary perspective of your cooking philosophy?
Working in diverse countries not only opens up the opportunity to explore new places but also provides a unique chance to immerse oneself in the culture of each location. For Chef Alessandro Frau, this cultural engagement extended to the heart of the local restaurant scenes, the exploration of ingredients, and the discovery of regional specialties. These experiences served as the building blocks for the culinary knowledge he possesses today, which he skillfully wields to mold his distinctive cooking style and foster his creative vision.
A striking testament to this amalgamation of global influences is exemplified in his recent creation, the "Memories and After" degustation menu. This menu draws inspiration from the rich tapestry of his life, both the Memories of his time spent in Sardinia and the moments he's gathered while working around the world After his life in Sardinia.. Among the tantalizing creations featured in this menu are dishes such as "Sicily Meets Japan" where the flavors of two distinct culinary worlds harmoniously converge. "Rainy Days on the Countryside" evokes a sense of nostalgia and the rural charm of past experiences. "Memories of Fior di Latte" encapsulates the essence of a specific memory, offering diners a taste of his personal recollections.
Given your experience as a chef and an entrepreneur, can you share the pivotal moment that prompted you to take the leap and open your restaurant, Acqua Restaurant, in Phuket?
Following four years of dedicated service as an Executive Chef, Alessandro Frau's journey took a pivotal turn. The role, heavily skewed towards office management, left him yearning for the excitement of the frontlines and the unfettered expression of his culinary creativity. It was at this juncture that a new dream began to take shape – the dream of opening his very own restaurant.
In 2009, Alessandro Frau's vision was realized as he went on the journey of bringing his restaurant to life. This endeavor provided the canvas for his culinary artistry to flourish and allowed him to draw upon the wealth of experience accumulated during his travels and diverse work experiences around the world. His deep-seated memories of life in Sardinia would also play an integral role in shaping his new venture. From this fusion of creativity and experience, Acqua Restaurant was born.
Your passion for culinary creativity and innovation is evident. How did you decide that Bangkok, in particular, was the ideal setting to further develop your vision and bring Acqua's distinctive Italian cuisine to a wider audience?
The unwavering flame of passion has always burned within Chef Alessandro Frau, igniting a fierce determination that continues to fuel his boundless enthusiasm for every day he spends in his restaurants. His decision to establish his culinary presence in Bangkok was not an initial part of his plan but emerged as a consequence of his realization that Phuket's seasonal nature limited the scope of his culinary aspirations. The clarity came to him like a beacon of light, reminiscent of how football teams in Italy choose to compete in Serie A or Serie B, distinct leagues that present different challenges. For Chef Alessandro, the desire for a bigger and more demanding stage led him to set his sights on Bangkok.
The search for a suitable location in Bangkok was marked by the strict conditions he imposed upon himself. He was resolute that the day Acqua opened its doors in the city, it would be at the absolute best location. Driven by his determination, he went on a four-year quest, steady in his commitment to finding the perfect venue. When that day finally arrived, the location exceeded even his lofty expectations. Whether it was pure determination, a touch of luck, or a combination of both, it was undeniable that he had realized his dream, bringing the restaurant he had envisioned in his heart and mind to life.
What adds a remarkable layer of joy to this professional journey is the fact that each day he walks into his restaurant, it is with a profound sense of happiness, positivity, and contentment. This deep-seated satisfaction not only influences his culinary creations but also radiates through his entire approach to the culinary arts. Coupled with the fact that he finds himself in a stunning location in Bangkok, the overall experience is truly elevated.
Bangkok, characterized by its exceptionally high culinary standards and fierce competition, presents a formidable stage for a chef. However, it also offers unparalleled opportunities, with a consistent flow of people throughout the year, corporate engagements, events, and collaborative ventures. These factors make Bangkok an exciting arena for Chef Alessandro Frau, a place where his culinary prowess can truly shine.
Given your extensive experience and global influences, tell us more about your extraordinary offering from Acqua Restaurant.
At Acqua, Chef Alessandro Frau's vision transcends the boundaries of a mere restaurant; it's a concept meticulously crafted from his eclectic experiences across the globe and his daily life. For him, the paramount goal is to create the ideal haven where friends and family can come together for a remarkable dining experience. This philosophy is deeply ingrained in his approach, placing utmost significance on the desires and preferences of his customers.
In a world where fine dining establishments often lean heavily towards exclusively offering degustation menus, Chef Alessandro Frau has chosen a different path for Acqua. He firmly believes that culinary excellence need not be synonymous with a one-size-fits-all approach. Rather, he recognizes that the majority of customers prefer the freedom to select dishes according to their personal tastes, budgets, and time constraints. This approach, characterized by its inclusivity and flexibility, has become a cornerstone of Acqua's success.
At the heart of this success lies an unwavering dedication to understanding and addressing the needs of their customers. This deep commitment to hospitality and adaptability has not only ensured a thriving business but also cultivated a fiercely loyal customer base that stretches from Phuket to Bangkok and beyond. For Acqua, dining is not just about business; it's a convivial experience, fostering relationships, nurturing honesty, and, in many instances, blossoming into friendships. Chef Alessandro Frau envisions his staff and the restaurant's ambiance as lively, friendly, honest, and adaptable. This approach is geared toward ensuring that diners can revel in a good time within a relaxed setting, all while savoring the experience of a fine dining restaurant.
In Chef Alessandro's view, the extreme formality and a strict course menu structure are gradually shifting away from the forefront of culinary trends. While some renowned establishments might maintain such traditions due to their iconic status, he believes that many in the global restaurant scene are adapting to a more relaxed, approachable dining experience. Acqua embodies this progressive spirit, allowing diners to enjoy world-class cuisine while fostering an atmosphere of warmth, friendliness, and above all, authenticity.
Your philosophy seems deeply rooted in maintaining the authenticity of Italian cuisine while embracing modern techniques. Please show us a signature dish/dishes at Acqua that best encapsulate the essence of the restaurant?
Chef Alessandro Frau's culinary style and philosophy are deeply rooted in the pure essence of Italian cuisine, enriched by a forward-thinking, evolutionary approach. He masterfully weaves together centuries-old traditions and cultural elements, infusing them with his own unique vision and a wealth of experiences gathered from his culinary journeys around the world. At the core of his craft is the application of modern techniques and an unwavering commitment to sourcing the finest ingredients from diverse corners of the globe.
His sense of accomplishment is most profoundly realized when he succeeds in merging a multitude of elements into a single dish – memories, tradition, quality, technique, flavor, and an aesthetically pleasing and thematic presentation. Each creation represents a culmination of extensive research, time, and a wellspring of inspiration.
One such dish that encapsulates this culinary philosophy is the "Rainy Days in the Countryside" risotto. This creation is a vivid testament to Chef Alessandro's dedication to storytelling through cuisine. It draws its inspiration from his cherished memories of rainy days spent with his father in the countryside, hunting for snails. These moments were imbued with the imagery of freshly gathered wild mushrooms and the sights of farms with ducks and other animals wandering about. The risotto, a harmonious blend of snails, wild mushrooms, and foie gras, brings all these elements to life on the plate. The presentation is a meticulously crafted visual masterpiece, meticulously replicating the forest of the countryside. With brown mushroom sponge, parsley sponge, mushroom leaves, and a color palette mirroring the countryside, this dish is a work of art.
Within this single dish, one discovers the integration of advanced culinary techniques, a heartfelt narrative, rich traditions, impeccable presentation, exceptional quality, and a burst of unparalleled flavors. It stands as a unique embodiment of Chef Alessandro Frau's personal experiences, beautifully transforming a moment from his life into a culinary masterpiece that transcends mere food and becomes an immersive journey of taste and memory.
Given your experience as a chef and an entrepreneur, what advice would you offer to aspiring chefs or culinary enthusiasts looking to embark on their own gastronomic ventures?
“Follow your dreams, be humble.
Do not copy others, be unique, create your style.”
- Chef Alessandro Frau, Chef-Owner of Acqua Restaurant
Chef Alessandro Frau's journey is a testament to the power of following your dreams and maintaining unwavering determination. In the midst of the challenging moments, the support of people who believe in your vision is invaluable. For Chef Alessandro, his wife Marcella played a pivotal role as both a pillar of support and an ideal partner for their venture.
Equally important is the virtue of humility. In the ever-evolving world of culinary arts, it's crucial to remain receptive to learning and accept that mistakes are part of the growth process. Listening to the needs and preferences of your customers is paramount. It's through this attentive understanding that your own visions and creations can take shape.
Avoid the temptation to merely emulate others. Instead, strive to be unique, crafting your own distinct style. People are drawn to you not for what you replicate but for who you are and the unparalleled character you bring to your craft. While keeping an eye on current trends can be helpful, it's essential not to be dictated by them. Rather, take inspiration from the trends and create your own, elevating them to fit your unique perspective. The establishment of a strong and respectful team is fundamental. Treat your team with the same respect you wish to receive in return.
Having a business plan is prudent, but it's equally vital to remain flexible and adaptable in the face of changing circumstances. Evolve continuously – yourself, your business, your knowledge, and the design of your culinary creations. Above all, never lose sight of the passion that initiated your journey in the first place. It's this passion that sustains you, drives your innovation, and ultimately defines your success in the culinary world.
The restaurant's success is undoubtedly intertwined with your creative vision. Looking ahead, what legacy would you like to leave through Acqua Restaurants?
Chef Alessandro Frau aspires to see the concept he's crafted with Acqua Restaurant continue to flourish and expand, with the enduring spirit of Acqua living on. Whether it is through his own continued stewardship or through the hands of a future custodian, he aspires for the unique spirit and culinary artistry of Acqua to remain a vibrant and enduring presence in the world of fine dining.