08-08-2014
Alois Vanlangenaeker, born 1966, Belgian chef working at Zass and Il Carlino inside the San Pietro hotel in Positano (Salerno). Before the experience on the Amalfi Coast, the chef managed the kitchen at Don Alfonso in Sant'Agata sui Due Golfi for 8 years (1992-2000), earning his third star in 1997, later lost in 2001
Of course, when offered spaghetti seasoned with sea urchins with the sea swishing in the background, the light breeze wrapping the sea stacks of Capri and Li Galli two hours away you wouldn’t just want to leave. But you happily regain your composure to ride the vertical line separating restaurant Il Carlino on the beach, from the main structure of hotel San Pietro, 88 metres above. Were not the lift built into the rocks but opened the view on the scenic amphitheatre of terraced vegetable gardens that unite the two levels, you’d completely forget what you’re leaving. However, oblivion arrives right after that, sitting on the terrace of the Zass, the main restaurant, located on a terrace that wakes up every day greeted by the houses clinging to Positano, a couple kilometres of sea away. Since 2003 this has been the kingdom of Belgian Alois Vanlangenaeker, a chef who has critics and public agree, two parallel lines that in Italy seem to meet only towards the infinite. He’s a very reserved chef, so discreet only few acknowledge a merit of his, that is that he led Don Alfonso in Sant’Agata dei due Golfi to three stars, the only restaurant in the history of Campania that has shined for some time with the highest reward. Good morning chef, what led you to Italy in 1992? My first Belgian master, Roger Souvereyns, a great chef [previously with two Michelin stars at Scholteshof in Stevoort]. He always went on holiday in the Peninsula and he encouraged me to have some experience here. I learnt an essential lesson from him: in the kitchen you have to be strict. It’s unavoidable. If a guy arrives late or with a beard from the previous day you need to shout. The first time he will be upset; the second time he won’t do it.
Il Carlino, the restaurant at sea level inside hotel San Pietro. The restaurant is named after the founder of the resort, Carlino Cinque, grandfather of the current owner Vito Cinque
With Andrea Zana, San Pietro’s hotel operations manager, on the terraced vegetable gardens of the hotel
The terrace of restaurant Zass, 1 Michelin star since 2002
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt