Hilton Lake Como Executive Chef Stefano Ghielmetti has mastered the art of fine Italian cooking, and he credits that experience with keeping his cool in the kitchen as he leads a team of 22 people.
Stefano, please tell us about yourself.
My name is Stefano Ghielmetti and I am the Executive Chef at Hilton Lake Como. I started my culinary journey at the age of 27. Before that, I was focused on a different career: I studied Exercise Science and began my professional journey as a personal trainer and exercise physiologist. Then I moved abroad and everything changed. I first went to Australia, where I stayed for a year and started working in a pizzeria. After that, I traveled all over the world, from London to Dubai, honing my culinary skills and knowledge.
Was there anything that influenced you at a young age that shaped your career path?
I have always been passionate about cooking. Ever since I was a little girl, I loved watching my mother cook, and as I grew up, I started practicing cooking at home by preparing dinner for my family. My brother was not very interested in cooking, but I had a passion for it, so I kept practicing and improving. My mother bought me a recipe book for my 9th birthday, and she used it as a source of inspiration. I was so excited that I read the book right away and put some of the advice into practice. I loved making baked goods like cakes, tarts, and pastries. I also loved making traditional Italian dishes like pasta and risotto.
You work in a fantastic environment in Italy at the amazing Hilton Lake Como, what has that experience been like for you?
After a long period working abroad, I decided to return to Italy, driven by a desire for new challenges and a longing to be reunited with family and friends. I started my career as a sous chef at the Hilton Lake Como and was promoted to executive chef a year later. My international background has shaped my culinary philosophy and, indeed, my menu features Italian dishes adapted from ingredients from other cuisines.
I am always keen to find local partners and zero kilometre products that come direct from the lake.
Today, as Executive Chef, I lead a team of 22 people, from chefs to stewards, to ensure that all aspects of the hotel's culinary services run smoothly – breakfast, room service, Terrazza 241, street food restaurant, banquets, team member dining halls, etc. Working with my dedicated team, we have achieved significant milestones, which makes me extremely proud.
What essential tool do you tend to forget when cooking?
There are two things I cannot live without: a pair of pliers and a temperature measuring device, which I always carry in a pocket of my uniform that I have named “Graziano”.
How do you keep a cool head in the kitchen while managing your team?
Experience is key. I have been in a variety of situations and have come to the conclusion that exploding in anger is not the best way to stand out, because it runs the risk of having the exact opposite result. Rather, the best team leaders are those who convey confidence and control through experience.
Do you have a favorite dish to make?
My favorite dish is definitely the lobster ravioli, which reminds me of my time working for Gordon Ramsay and making homemade pasta on Sundays at my grandparents' house.
Are there any signature dishes on the menu that have become staples?
Terrazza 241's signature dish is Lobster Spaghettoni, a customer favorite, especially in the summer, which is why we always have this dish on our ala carte menu. Another classic dish is Tiramisu, a classic Italian dessert that every visitor to Italy should not miss.
You are hosting a culinary masterclass at the Hilton Lake Como. Can you tell us more about it?
We offer our customers the opportunity to learn the secrets and techniques needed to make the perfect pasta. They will learn to make and cook fresh pasta (usually tagliatelle) the time-honored way: achieving the optimum thickness and “al dente” texture, mastering flavor combinations, and discovering family secrets passed down for generations. Afterwards, they will be invited back into the restaurant to taste the pasta. This experience is highly appreciated as it gives customers a deeper understanding of Italian culinary traditions while having fun.
Italy is known as the pasta capital of the world, and while it's essentially a simple dish, can you go wrong with making it?
Definitely a mistake to put the pasta in the pot when it hasn't reached the proper boiling temperature (minimum 212 degrees Fahrenheit, or 100 degrees Celsius), otherwise the pasta will stick. Another common mistake is to loosen the spaghetti before adding it to the pan. But we've also seen some classic recipes, like the famous Carbonara, get totally subverted.
And pizza! What's the secret to making the perfect pizza?
Dough is the heart of pizza, the foundation that supports all other ingredients: the perfect balance of flour, water, salt and yeast transforms the dough into a light, fluffy and aromatic base.
