Emiddio Masiello: The head chef at Posillipo in Faversham reveals his culinary journey and his food hero
Tell us a bit about yourself…
I proudly run the kitchen at Posillipo Restaurant in Faversham, where we prepare everything fresh daily to offer our guests an authentic Italian dining experience. I have a deep passion for combining ingredients in creative ways to craft memorable dishes.
When did you first get interested in cooking?
My love for cooking began in my grandmother’s kitchen, watching her prepare meals for our family. That early inspiration turned into a passion, and eventually into my career. While my friends spent summers relaxing, I chose to work in restaurant kitchens, learning the fundamentals of this wonderful profession.
What is your signature dish?
Over the years at Posillipo, I’ve created many dishes, but my signature remains the homemade stuffed ravioli. It’s filled with slow-cooked beef and smoked provola, served in a rich porcini mushroom sauce and finished with a drizzle of truffle oil. It is always a success!
If there was anyone in the world you could cook for, who would it be?
If there is anyone in the world I could cook for, it would be my partner and my family. They’re the people who fill my life with love, support, and meaning. Cooking for them isn’t just about food — it’s a way of showing appreciation, creating memories, and sharing joy around the table.
What do you eat at home?
Pasta is at the heart of my home cooking – deeply rooted in my culture and heritage. I love experimenting with different sauces and ingredients to give each dish a unique twist.
Which kitchen ingredient could you not do without?
The main ingredient for me which I cannot do without is a good olive oil that brings out flavour and taste to every dish I make.
If you could dine at any restaurant, anywhere in the world, where would it be?
Without hesitation, I’d choose Villa Crespi in Italy, a charming venue created by chef Antonino Cannavacciuolo. His cuisine draws from traditional Neapolitan dishes, which he gives a modern, gourmet twist.
What would you eat for your last meal?
It has to be parmigiana di melanzane – layers of fried aubergine, mozzarella, parmesan, basil, and tomato sauce, baked to perfection. A true comfort dish… though I admit, not the lightest choice!
What is your favourite music to cook by?
I love timeless hits from the ‘80s and ‘90s. But when it’s time to wind down, I always turn to jazz.
What do you do to relax?
Music is my second passion – it helps me unwind. I also love exploring new restaurants and cuisines with my partner, discovering the flavours of different cultures.
Who is your culinary hero?
Chef Antonino Cannavacciuolo, without a doubt. He’s a master at transforming simple ingredients into extraordinary dishes. For me, he’s the absolute chef of chefs.
Posillipo
Provender Mill, Belvedere Road, Faversham, Kent, ME13 7LD
posillipo.co.uk