Steven Caputa, Head chef, The Italian Bistro, Glasgow
Located in a sandstone property in Glasgow’s west end, built originally as Kelvinside railway station in the late 1890s, The Italian Bistro majors in classic Italian dishes with a modern twist using fresh local ingredients.
How long have you been in the catering business?
I started 25 years ago after two weeks’ work experience at the Hospitality Inn, Irvine.
What’s your career highlight so far?
I won a gold medal at ScotHot – and I also have a silver, bronze and Best in Class for the whole of Scotland.
How would you describe your food?
Classic Italian with a modern twist, using fresh local ingredients.
What’s the price of a typical three course meal?
£15.95.
Why should someone visit your restaurant?
We believe in fresh produce, sourced locally and prepared in-house. We offer value for money accompanied by a first class service.
Describe your staff
Loyal and hard-working.
What’s your favourite dish to cook at home?
Slow cooked shoulder of lamb.
Is there any food you dislike?
Monkey brains!
What’s your favourite wine?
Pinot Grigio or Rioja.
What is your favourite Scottish restaurant?
The Peat Inn in Cupar, Fife.
What’s your favourite Scottish ingredient?
Smoked salmon.
What makes a good chef?
Dedication and a strong belief in your team.
What’s a tip every chef should know?
Season taste, season taste, season taste…
Who do you admire in the industry and why?
Brian Maule at Chardon d’Or. He has been successful and believes Glasgow can reach higher culinary levels.
How do you relax outside of work?
Spending time with my kids, eating out and fishing.
Who would you invite for your ideal meal and where would you go?
Katy Perry – from one place to another…
What makes you laugh in the kitchen?
My team and the work surroundings. I’m lucky to have such a fun-loving team with me.
Anything else we should know?
We offer gluten-free pizza and pasta and also offer vegetarian Parmesan for our diners – that’s definitely worth a try.
www.thepartnersrestaurants.co.uk/theitalianbistro
