Chef’s special with Federico Volpi

Head chef Michaelangelo’s, Clarkston

Located in Clarkston on Glasgow’s south side, Michaelangelo’s is the successor to Roma Mia, which traded for 16 years in nearby Pollokshields. The eatery offers classic Italian cooking with a modern twist and a wine list featuring many regional Italian wines.

Fedxerico Volpi, MichaelangelosHow long have you been in the catering business and how and when did you start?

I began my career in 1990, just after I finished studying at the hotel management school in Carrara, Tuscany.

What’s your career highlight so far?

I worked in a two Michelin Star restaurant in Italy when I was 18. I realised my love for cooking and dedicated this passion to fuel my career.

How would you describe your food?

Genuine Italian cuisine, which means we only use the best produce available.

What’s the price of a typical three course meal (without wine)?

A typical a la carte three course meal costs around £25 to £35.

Why should someone visit your restaurant?

I would recommend Michaelangelo’s restaurant not just for contemporary Italian cooking, but also to experience food with special twists and seasonal produce.

Describe your staff.

Passionate, enthusiastic and hardworking.

What’s your favourite dish to cook at home?

Spaghetti, fresh tomato and basil.

Is there any food you dislike?

Deep fried pizza.

What is your favourite wine?


Not counting your own, which is your favourite Scottish restaurant?

Champany Inn, Linlithgow.

What’s your favourite Scottish ingredient?

Loch Fyne salmon.

What makes a good chef?

Humility, respect and consistency.

What’s a tip every chef should know?

Always expect the unexpected.

How do you relax outside of work?

Someone else cooking for me.

Who would you invite for your ideal meal and where would you go?

Adriana Lima, Amalfi Coast.

Who do you admire in the industry and why?

Michaelangelo’s owner Michael Onorati for his hard work and dedication. Without this, there wouldn’t be a restaurant.