Filippo La Vecchia is widely recognised as one of Brussels’ top Italian chefs. But his rise to the top has been from easy – he’s had to overcome everything from a health pandemic and economic crises to terrorist attacks on the city.
Osteria Romana, located at the top of the city’s fashionable Avenue Louise, has built a fine reputation in the near 15 years since it opened.
Here, in an exclusive Q&A with Eurotoday Newspaper, Rome-born Filippo, who’s in his 40s, explains what is behind his success and why more is needed to “encourage people who are willing to take risks, invest and create jobs.”
BM:Who taught you to cook?
Filippo:Curiosity. I never grew up dreaming of becoming a chef. What fascinated me wasn’t simply cooking, but the idea that a meal could become a memory.
I’ve learned techniques from talented chefs throughout my career, but curiosity has always been my greatest teacher. Every day I still ask questions, challenge my own ideas and try to improve.
I hope I never stop learning.
Q: What was your first job in hospitality?
A: Like almost everyone, I started at the bottom.I’m actually grateful for it.
When you’ve cleaned kitchens, carried heavy deliveries and finished services at three in the morning, you develop enormous respect for every person working in a restaurant.
Those experiences taught me humility.Today I own the restaurant, but I never forget where I started and where I come from.
Q: What is your current role?
A: People often imagine that I spend every service behind the stove.The reality is quite different.Today my biggest responsibility is protecting the identity of Osteria Romana.
I’m fortunate to work with an incredible team. Giuseppe, our Head Chef, and Gianluca, our Sous Chef, have been with me for years. They know every recipe, every standard and, most importantly, the philosophy behind everything we do.
In the dining room, Gokhan, our Restaurant Director, together with the rest of the team, create the experience our guests remember.I still develop new dishes, taste everything, question everything and make sure the standards never change.I’ve always believed that if quality disappears the moment the owner leaves the kitchen, then you’ve built an ego, not a restaurant.
A restaurant should be able to stand on its own because great teams always outperform great individuals.
Q:What is your favourite ingredient?
A: Rice.Most people would expect me to answer pasta, but I’ve always had a soft spot for risotto.It’s one of the purest expressions of technique.One minute too early, one minute too late, and it’s gone.One of my favourites is incredibly simple: tomato, Parmigiano Reggiano, basil and just enough excellent French butter to bring everything together.
The simpler the dish, the less room there is for mistakes.
Q: What is your signature dish?
A: Carbonara.Because it’s brutally honest.There are only a handful of ingredients and nowhere to hide.When it’s done properly, it’s unforgettable.When it isn’t, everyone knows.I like recipes that reward precision rather than complexity.
Q: What is your most important piece of kitchen equipment?
A: My palate.Everything else comes afterwards.Technology changes and equipment improves but good taste never goes out of fashion.
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