Meet the Team at The Duke: Cirio De Sario

Meet our Talented Pastry Chef

What inspired you to become a chef?

My inspiration came from my mum, she was an incredible chef. In many Italian households’ mothers prepare their children for life on their own.

Her teachings were invaluable to me. She made me love food, it’s my life. Being from Italy there is nothing you can’t create. Taking simple foods and creating something beautiful.

Who has been your biggest influence on your cooking style?

Gordon Ramsey for his sheer passion, keeping it fresh and simple. I also enjoy Aldo Zilli’s cooking, he creates hearty, family dishes. I love basic cooking at it’s best.

What makes you inspired?

Travelling, not to be on holiday but to learn how other cultures cook. My wife is a fantastic Indian cook, she is from the Indian region of Punjab and uses spices in an unbelievable way. Each area of India has different styles and I find it fascinating!

Inspiration also comes from my Sicilian heritage, it’s where I learnt to cook fish. I love to create simple, delicious fish dishes!

What is your favourite dish and why is it special to you?

There is a dish that I did many years ago, it was baby monk fish, which I marinated in tandoori paste and paired it with a spicy polenta, corn and cauliflower pakora.

The inspiration for the dish came when my wife and I visited a restaurant in India. We had fish cooked in a tandoori and it was mesmerising, so I created it for the restaurant I was working in at the time.

Do you have any exciting desserts planned for our menu?

I plan to introduce a Sicilian sorbet called granita, it is a refreshing summer desert with homemade brioche and light Chantilly cream with proper Italian sorbet, perfection!

Fresh brioche always reminds me of my childhood when my mother would take me to our local town for breakfast. You dip the brioche in the dessert, and it tastes incredible!

Make sure to book yourself a table to sample our delectable menu for yourself!