In this exclusive Dubai Global News interview, we got to know the acclaimed chef Francesco Torcasio behind Chic Nonna, a restaurant that brings the soul of southern Italy to the heart of Dubai. With deep roots in Calabria and a refined approach to Italian tradition, the chef shares his culinary vision, his passion for quality ingredients, and the emotions that inspire every dish. From signature plates like Fregola al Gambero Rosso to the cherished flavors of his childhood, we explore how heritage, authenticity, and innovation come together in a dining experience that’s both timeless and modern.
Interviewed by Fatiha Idrissi
- How would you describe your culinary vision?
As the chef of Chic Nonna, my culinary vision is to honor the depth and tradition of Italian cuisine while bringing a refined, modern touch to each dish. I focus on high-quality, seasonal ingredients and authentic techniques, aiming to create food that is both elegant and rooted in heritage. For me, it’s about balancing authenticity with creativity to deliver a memorable, soulful Italian experience.
- If someone ‘s coming to visit Chic Nonna, which dishes would you recommend?
If someone’s visiting Chic Nonna for the first time, I’d recommend starting with the Vitello Tonnato a delicate balance of tender veal and creamy, savory tuna sauce and our Scallops, seared to perfection and paired with vibrant seasonal elements.
For pasta, the Fregola al Gambero Rosso is a must-try: a Sardinian specialty elevated by the sweetness of red prawns and a rich, seafood-forward depth. And of course, our Spaghetti all’Assassina bold, smoky, and slightly crispy from being finished in the pan is a house favorite that perfectly captures the essence of southern Italian soul with modern flair.
These dishes together offer a well-rounded experience of Italy’s diverse flavors, with elegance and a touch of surprise.
- What are the ingredients you mostly use in your dishes?
At Chic Nonna, I focus on ingredients that embody the soul of Italian cooking. I frequently use Amalfi lemons for their bright acidity and aromatic zest, Tropea onions for their natural sweetness and depth, fresh basil to bring freshness and fragrance, and of course Parmigiano Reggiano — a cornerstone of Italian flavor, aged to perfection and used to enhance everything from pasta to risotto. These ingredients reflect our commitment to quality and authenticity, and they allow each dish to speak with clarity and purpose.
- Is your cuisine traditional or do you accept some variations?
At Chic Nonna, our cuisine is deeply rooted in Italian tradition, but we believe in elevating those classics through refined techniques, elegant presentation, and the highest quality ingredients. We don’t reinvent Italian cuisine — we respect it — but we’re not afraid to interpret it with a contemporary lens. The goal is to keep the soul of each dish intact while enhancing the experience in a way that feels fresh, thoughtful, and memorable.
- How important is innovation in a chef’s life?
Innovation is certainly important in a chef’s life — it keeps us evolving, sharp, and competitive in a fast-moving industry. However, at Chic Nonna, our priority is authenticity and respect for Italian culinary traditions. We focus on refining rather than reinventing, letting innovation enhance rather than overshadow the essence of each dish. It’s about subtle creativity — modern techniques, elegant touches, and thoughtful presentation — all in service of honoring the true flavors and stories behind Italian cuisine.
- How do your roots in Calabria southern Italy manifest in your cooking today?
My roots in Calabria deeply influence my cooking. Growing up in southern Italy taught me the value of simplicity, seasonality, and cooking with heart. Even in a refined setting like Chic Nonna, that authenticity and warmth from my heritage are always present in the way I approach each dish.
- Do you have a “signature dish” or favorite dish you enjoy preparing?
My signature dish is Fregola al Gambero Rosso, and it holds a special place in my heart. Preparing this dish is an opportunity to celebrate the beauty of Italian coastal cuisine — the tender, toasted fregola perfectly absorbs the delicate sweetness of the red prawns, creating a harmony of textures and flavors that feels both timeless and inspired. It’s a dish where tradition meets artistry, and I take great pride in crafting it with care and passion to offer guests a truly unforgettable experience.
- You are originally from a culinary family, in a small village of Calabria, how does this heritage influence your culinary style and vision?
Coming from a culinary family in a small village in Calabria has profoundly shaped my culinary style and vision. Growing up, food was much more than sustenance — it was a language of love, tradition, and community. The lessons I learned in that humble kitchen taught me the importance of respect for ingredients, patience, and the beauty of simple, honest cooking. This heritage inspires me every day to create dishes that tell a story, connect people, and celebrate the richness of Italian culture with authenticity and passion.
In a press interview you said: “I’m not just chasing taste; I’m chasing a feeling. My grandmother’s Sunday ragù, the scent of wild fennel in the countryside, the fresh seafood from the Calabrian coast — these memories live on in every plate I serve”. My question is: How do you translate this feeling while preparing your dishes, and which dish brings back memories?
Translating those deep-rooted memories into my dishes is both a responsibility and a joy. It’s about more than just flavors — it’s about evoking the emotions and stories that shaped me. When I prepare a dish, I think about the warmth of my grandmother’s kitchen, the vibrant landscapes of Calabria, and the connection food creates between past and present. Each ingredient, technique, and detail is chosen to honor those moments and invite guests to share in that experience.
A dish that especially brings back these memories is the Insalata Tropeana. Its fresh, sweet notes and simple elegance capture the essence of Calabrian life — bright, honest, and deeply rooted in tradition. Every time I prepare it, I feel a profound connection to my heritage and the family moments that inspire my cooking.
- What do you love most about being a chef in Dubai?
What I love most about being a chef in Dubai is the incredible energy of the city — its vibrant competition, the vast opportunities, and the unparalleled visibility on a global stage. Dubai challenges me to constantly push my boundaries and refine my craft. Here, I have the freedom to express my culinary vision while connecting with a diverse and discerning audience. I’m driven by ambition and a deep passion for my work, and being in in Dubai fuels my desire to succeed and make a meaningful impact in the culinary world.
