Meet Patteo Parenti

Head Chef at Da Vinci Restaurant

My love story with Da Vinci started two years ago, when I moved to Aberdeen from my beloved Pisa. I was looking for a restaurant where I could grow professionally and creatively. Da Vinci’s approach to serving fresh, authentic Italian food, sourced locally or from Italy, was the perfect fit.

Like any Italian, I owe my cooking skills to the women of my family. Italian family life revolves around food. My mamma and nonna would make the most delicious dishes on Sundays. Even as a child, I wasn’t one for watching in silence, so I started helping. I think I was trying to find a way to express myself and I was drawn to the kitchen environment.

If I could choose a word to describe myself, I would go for bongustaio – someone who truly enjoys good food and wine. I’d define my cooking style as, ‘grandma style’. It’s traditional food with my personal touch here and there to make it extra special. I find pure joy in preparing food that I hope people will love and devour quickly – like my grandma. There’s nothing as satisfying as knowing I succeeded in making someone’s evening special with the food I created. 

I love creating new dishes. I like real food with real taste, in contrast to elaborate and complicated dishes where you don’t have a clue about what you’re eating. My favourite dish on the menu is definitely the Agnello alla Griglia, grilled lamb with a mouth-watering goat cheese sauce and dried apricots – our customers love it too!

Despite having a very tiring job, I have a boisterous personality. I need an extra activity to channel all that energy, and boxing is perfect for that. I also enjoy organising trips around the world. A week or two in a warmer climate is something I look forward to, as it the chance to try new cuisines.  Last year in Bangkok, I tasted the best dish ever: the Chinese Peking duck.

I’m from Tuscany, where we have our own Christmas traditions. We only celebrate at lunch, but lunch can easily go from noon till nine o’clock. I’ll be preparing the dishes I grew up with for my girlfriend – homemade Agnolotti pasta, Polpettone meatloaf, and my grandmother’s special Semifreddo al Torrone, which is a frozen Italian dessert.