Ivan Fargnoli has been appointed chef de cuisine of Barolo, the well-known Italian restaurant at The Ritz-Carlton Beijing. Fargnoli became a professional chef at the age of 16 in his hometown Milan, known as the world's fashion capital. There he got the opportunity to learn in a famous Michelin-starred restaurant. At 21, he had already worked in Shanghai as sous chef of a five-star hotel. Here he talks about his new gig.

What do you like to cook when you are not in a professional kitchen?

In my childhood I remember I used to cook with my Nonno (grandfather) while visiting him in Southern Italy just north of Naples. Waking up to beautiful sunny days during my school vacation with the wonderful aroma coming from his kitchen, I would rush down to help Nonno make his famous meatballs. Then in late summer, there was the annual tomato festival, during which time we made homemade Napoli sauce ready for the winter.

So when I am not in Barolo, you could find me at home making meatballs, spaghetti with Napoli sauce finished with freshly shaved Parmigiano-Reggiano (Parmesan cheese), which brings back some memories of home and my childhood.

How would you sum up your cooking philosophy?

Freshness, light, subtle flavor that can compliment and balance a dish while still calling upon my heritage from Italy.

What are your thoughts on the differences between the gourmet philosophies of Chinese and Italian cuisines?

Well, with Chinese history of cooking dating back thousands of years, Italian cuisine of course had been inspired by Chinese cuisine. Our countries' partnership goes back centuries with Marco Polo, for example, so our philosophies are very similar - like our family would gather together, all sharing the cooking, the dining experience.