Originally from Minori, a small town in Campania, Contaldo moved to London at the age of 20, later becoming a role model and mentor to highly successful chefs such as Jamie Oliver and Tim Mälzer. His culinary philosophy is based on clear principles: seasonality, respect, and a direct and sincere approach to flavor.
The importance of roots
His training is closely linked to his childhood spent in Minori. As he has often recalled, he grew up in an environment where “the sea was my swimming pool and the mountains were my garden.” This close proximity to nature has defined his approach, which strongly favors seasonality and the principle of not wasting anything. His cuisine is simple but technical, focusing on the essentials and treating each ingredient with care. This same attitude accompanied him when he moved to the noisy and cold London of the early 1970s, a city that, despite the contrast with Minori, offered him a great sense of freedom, as he has often stated to British networks. After several experiences, he landed at Antonio Carluccio’s Neal Street Restaurant.
The philosophy behind the product
It was in this context that Contaldo further developed his vision, which he passed on to many young chefs. His main belief is that “cooking is not about recipes, cooking is more about relationships”, as reported by Rolling Pin magazine in a recent special. Contaldo teaches that true mastery is not about dominating, but about listening to the ingredients. “The ingredients tell you what to do,” he says, a principle that has guided many of his students: the product directs, and the cook follows. For Contaldo, simplicity has nothing to do with convenience, but is a way of honoring the product. A good balance in a dish is achieved by allowing a few key flavors—two or three—to emerge clearly.
The role of mentor
His meeting with the young Jamie Oliver at Neal Street was a key moment. Oliver was fascinated by Italian cuisine, and Contaldo recognized in him a student with a genuine desire to understand, not just to please. “When you see someone so eager to learn, you fall in love with them,” he later said. Despite his obvious influence, Contaldo does not like the word “mentor.” “I just explain how to prepare a dish,” he says modestly. Those who listen to him, however, understand that he is offering a real approach to life. Contaldo does not focus on technique for its own sake, but on cultivating a “deep passion” within. As he said of Oliver, he was interested in the strength he had inside, more than the success he showed on the outside. Even today, Contaldo continues to cook, teach, and share stories, often from his outdoor kitchen, a rustic and functional environment that reflects his philosophy. His legacy is not a complex system, but an imprint based on trust in simplicity, admiration for good produce, and the belief that cooking is a vehicle for memory.
Dining and Cooking