Share
Pin
Tweet
Share

Meet Fillippo La Gattuta, Executive Chef of Big Mamma Group. Hailing from Udine, Italy, Fillippo began his culinary career at 16 and quickly made his mark in top kitchens across Venice and Paris. Since joining Big Mamma in 2015, he’s risen through the ranks, leading the group’s expansion into London and driving the creation of some of its most iconic dishes. Now, as the culinary leader, Fillippo blends tradition with innovation to deliver the authentic Italian flavours that has helped shape Big Mamma’s success.

Your culinary journey began at a young age in Udine. How did your early experiences in the kitchens of Italy shape your approach to cooking today?

Starting at a young age in the kitchens of Udine, I quickly learned the hierarchy within a brigade and the discipline required to excel in a high-level kitchen. My experiences in top-tier restaurants taught me the importance of using 100% seasonal ingredients and the significance of quality raw materials. In Udine, we expressed the essence of our region through each dish, reflecting our local culture and traditions. At Big Mamma, I’ve expanded this approach, drawing inspiration from the diverse culinary heritage across  Italy.

Photo credit: Joakim Blockstrom

You’ve worked in various prestigious restaurants across Italy and Paris. What did you learn from your time at Il Carpaccio and the Armani Restaurant that you have carried into your role at Big Mamma?

It taught me the importance of using the finest raw ingredients. The attention to quality was crucial in these Michelin-starred environments. At Big Mamma, we maintain that same dedication to top-tier ingredients, but with a focus on making them accessible to everyone, not just Michelin star clientele. The most rewarding challenge is taking a Michelin-quality product and making it approachable for all, and that’s what I want to do in every Big Mamma restaurant.

I also learnt the value of crafting everything in-house, a principle that continues to shape my work today. Everything, from pasta to condiments and side dishes, must be ‘fatto in casa’!

What was it like transitioning from being a Sous Chef at East Mamma to becoming the Executive Chef for Big Mamma’s entire UK operation?

It’s been an incredible journey. As a Sous Chef at East Mamma, I had the unique opportunity to be part of Big Mamma from the very beginning and I have been an integral part of the adventure. There’s a deep sense of pride in having opened the first restaurant and then watching as more and more followed. Transitioning to Executive Chef for the UK operation has been both challenging and immensely rewarding, as Gloria was the first restaurant we opened outside of Paris.

Big Mamma Group is known for its vibrant and authentic Italian dining experiences. How do you maintain authenticity while adapting to the diverse palates of diners in cities like London and Paris?

It’s important to say that we never compromise on the quality of our ingredients or the authenticity of our recipes. Rather than adapting Italian cuisine to suit foreign tastes, we focus on educating our diners about what true Italian cooking is. Our mission is to introduce and uphold the authentic recipes and high-quality products that define Italian cuisine, with a fun twist here and there. Offering a genuine experience that stays true to our roots, regardless of where we are.

As the Executive Chef of R&D, you were instrumental in creating new dishes for Big Mamma’s openings. Can you walk us through your creative process when developing a new menu?

This is a dream job for any chef. The creative process isn’t just about a sudden spark of inspiration; it’s a collaborative effort involving the entire team, and the head chefs of each restaurant. Together, we explore the best Italian recipes and brainstorm how to add that unique twist that gives it the Big Mamma style. Everyone’s input is valued, making it a true team effort.

What challenges did you face when opening the largest restaurant in Europe, La Felicità, and how did you overcome them?

Opening La Felicità was a monumental task. The biggest challenge was managing the sheer volume of guests. Organising the kitchen to serve such a large number of customers while maintaining our commitment to home-made dishes was no easy feat. For example, we had to perfect the process of making fresh pasta in large quantities and cooking meat to order on the grill. Despite the scale, it was crucial for us that everything remained homemade, no matter the size of the operation. During the opening phase, we always plan a week of soft opening. This allows us to identify the necessary adjustments to operate at full capacity before officially opening a restaurant. Soft opening feedback is essential, helping us refine and improve the operation!

How do you approach the task of balancing traditional Italian cuisine with the innovative and bold flavours that Big Mamma is known for?

We never alter traditional recipes, whilst we may add a creative twist to a dish, the core of our mission lies in preserving the authenticity and true Italian essence of our cuisine. For example Vitello Tonnato, a classic Italian dish, we have adapted this at Jacuzzi in London to be a croquette, with pulled veal croquette topped with salsa tonnata and a big caper. The ingredients are the same, we’ve just had fun with the execution.

You’ve been at the forefront of Big Mamma’s expansion into the UK. What differences have you noticed between the food scenes in London and Paris, and how have you adapted your approach accordingly?

The differences between the London and Paris food scenes are quite distinct. In London, diners tend to be more demanding both in terms of service and cuisine. The English audience shows a greater inclination towards authenticity and a deeper understanding of what true Italian cooking is. There’s a strong interest in discovering new products, which serves as a creative boost, allowing me to experiment with more niche recipes to feed their curiosity.

Big Mamma’s restaurants are famous not only for their food but also for their atmosphere and design. How closely do you work with the design team to ensure that the culinary and visual experiences are aligned?

My collaboration with the design team primarily focuses on the kitchen layout, ensuring that the space is harmonious, especially since all our kitchens are open. We work closely with Studio Kiki to make sure the kitchen becomes the stage where each service is a performance—a true spectacle of Italian cuisine. This alignment between design and culinary experience is key to creating the vibrant atmosphere that Big Mamma is known for.

What future trends in the culinary world are you excited about, and how do you plan to incorporate them into Big Mamma’s evolving menu offerings?

One of the trends I’m most excited about is the shift towards eating less meat, with a focus on quality and sustainability. For example, we source our meat from great suppliers like Philip Warren. On our menu, we already feature a significant number of vegetarian and vegan dishes – about 70% are vegetarian. Moving forward, we plan to emphasise vegetarian and vegan options even more, which is unusual in Italian cooking. When we do serve meat, it will be in smaller quantities, but of the highest quality.