Chef Giorgio Nava achieves a perfect score at the World Pasta Championship
CHEF and restaurateur Giorgio Nava proves himself in Parma, Italy at the World Pasta Championship where he achieves a perfect score from the judges.
Well known for his dedicated work ethic, his unerring commitment to quality and his nose for bringing foodies the next best thing, Giorgio is one of South Africa’s most successful chefs. But as any professional will tell you, you’re only as good as your last plate of food – and the judges and public jury at the World Pasta Championships agree that Giorgio is one of the world’s best.
The event was the culmination of a series of culinary affairs held at the First Italian Cuisine in the World Forum, hosted by the Barilla Academia in Parma. Held over a course of three days, the forum played host to some 24 Italian top chefs from around the world and allowed these specialist chefs to compare notes, enjoy varied demonstrations and presentations and cook together while sharing their love of upholding the pillars of authentic Italian cuisine.
As a finale to the forum and after a series of preliminary cook offs, the World Pasta Championships came down to a competition between four outstanding chefs, one of whom was Giorgio, owner of a number of Cape Town dining and food concerns, including the award-winning 95 Keerom, meat haven Carne and the chic Caffé Milano.
Battling it out against three world-class chefs and in front of a panel of both professional judges and a public jury, Giorgio opted to reflect his ‘keep it simple but perfect’ mantra, producing a light and flavourful Pasta Fagioli with fresh borlotti beans brought from his own garden in Cape Town, topped with lightly steamed fresh mussels. His dish was indeed pronounced perfect by the judges who gave it an impressive 100/100 score, thanks to the technique demonstrated and flavour produced in the 40-minute exercise. After the final public votes were counted, Giorgio was pronounced second in the competition, which was won by Chef Yoshi Yamada, head chef at Tempo Restaurant & Bar in London.
For Giorgio, the Forum and subsequent competition were unforgettable opportunities that have fired him up to continue with his approach to producing the best possible Italian food outside of Italy. “To be judged by Italian professionals and to get recognition in the environment where authenticity is everything means a lot and it has inspired me to work even harder to maintain the standards of cuisine I’ve created at my restaurants”, says this North Italian native who has brought an outstanding quality of Italian cuisine to South African shores.
Producing only the very best on a plate is what drives Giorgio, and devotees and diners at his eateries have much to be grateful for, as they reap the delicious rewards.