Meet The Chef.

Roberto Roncolato

Chef: Roberto Roncolato

The Franklin Restaurant

& La Trattoria

1.What made you take on your role at The Franklin Restaurant as well as La Trattoria and what do you love most about it?

I was motivated to take on the role at The Franklin after meeting Chef Alfredo Russo—his passion, respect, and profound culinary expertise deeply inspired me. He provided me with the creative liberty to envision the restaurant as my own, which was incredibly motivating. A few months into our collaboration, Starhotels approached me to manage La Trattoria as well, and I happily accepted. I relish a challenge, and balancing two distinct concepts—one traditional and rustic at La Trattoria, the other more sophisticated and innovative at The Franklin—enables me to continually evolve and craft distinctive dining experiences.

2. Who or what has influenced your cooking style the most?

Chef Alfredo Russo has undoubtedly had a significant impact on my cooking, offering invaluable guidance along the way. I also draw inspiration from numerous other Italian Michelin-starred chefs, such as Crippa, Cedroni, and Uliassi. At its core, my style is what I describe as "instinctive cooking"—honouring each ingredient to bring out its full potential while remaining true to my heritage. Through my dishes, I aim to transport guests on a journey, connecting them to my origins and passion for Italian cuisine.

3. Your biggest achievement to date is...

On a personal level, my most significant accomplishments are my children and the publication of three poetry books. Professionally, I’m proud to have contributed to the success of Degusto Restaurant, helping it secure prestigious awards from Gambero Rosso, Espresso, and its Michelin star. I also led the first Hell’s Kitchen restaurant in Europe at Forte Village Resort in Sardinia. Recently, both The Franklin Restaurant and La Trattoria were recognised as some of the finest Italian restaurants in London.

4. Which ingredient can't you live without?

Passion—it is the essential ingredient that fuels everything I do.

5. When you're not busy cooking and have down time where can we find you drinking and dining?

One of the finest dining experiences I’ve had was at The Ledbury. However, with three children, I often find myself cooking at home—I cherish spending time with family and friends, savouring a good meal and making the most of our moments together.