Today we are talking about Raffaele Rubino, chef of Pesce Ubriaco in Soverato.
My cuisine is traditional but at the same time innovative: I like to bring my grandmother’s dishes revisiting it with something of my own using the excellent products that Calabria is able to give us.
These are the words of our chef Raffaele that encompass all his experience in the restaurant business.
After completing his studies in secondary school, the enrollment in the hotel institute in Soverato is the real beginning of Raffaele’s career in the world of catering. Since the first year of high school, he starts the first summer season, beginning to alternate between schools and work at the age of 13. It was at this age that the passion for cooking and the life of a chef was strongly affirmed, a passion that flows in his veins and which still accompanies him today.
