L&rsquo;OFFICIEL IBIZA meets the man behind the menu.

Gennaro Vitto&rsquo;s career in fine dining saw him rise through the ranks of <a href="https://www.lofficielibiza.com/food/cheval-blanc-st-tropez-celebrates-the-10th-anniversary-of-the-three-michelin-star" target="_blank" rel="noopener">Michelin-starred</a> restaurants to become head chef at Italy&rsquo;s prestigious Hotel Villa del Quar. He has now been with Island Hospitality in Ibiza for over a decade, where he is the director of food and beverage.&nbsp;
Where were you raised and who are your formative early memories of food?
I was born&nbsp;in <a href="https://www.lofficielibiza.com/travel/masseria-torre-maizza-an-enchanted-parenthesis-in-puglia-in-the-heart-of-olive-trees" target="_blank" rel="noopener">Puglia</a>, in southern&nbsp;Italy and I lived there until I was 15 years old before&nbsp;leaving&nbsp;for Paris. Paris is where&nbsp;I spent&nbsp;most of my professional life. My grandmother&nbsp;and mother, with their deep appreciation for our culinary heritage, sparked my passion for food and laid the foundation for my culinary pursuits.&nbsp;
Can you explain a little about the produce from the island?
For me using the island&rsquo;s native produce is a gesture of respect towards it. We place a strong emphasis on using Ibiza&rsquo;s offerings such as the cordero de Ibiza, the red-skinned potatoes, <a href="https://www.lofficielibiza.com/food/recipe-how-to-make-a-green-superfood-salad" target="_blank" rel="noopener">fresh herbs</a>, vegetables and the remarkably flavourful watermelon. This mindful choice enables us to connect with the land, its essence and its people.&nbsp;

Italian cooking is all about simple, beautiful ingredients &ndash; is that an ethos you feel an affinity with?&nbsp;
Without a doubt, the essence of quality thrives in simple, beautiful ingredients. Creativity and skill amplify their essence and enhance those ingredients&rsquo; qualities. The culinary parallels between Italy and <a href="https://www.lofficielibiza.com/travel/madrid-sights-in-spain-capital" target="_blank" rel="noopener">Spain</a> reinforce this philosophy and Mediterranean region influences everything I do, from the smell of the fruit trees in the sun, the colour of the sea, the ripe local ingredients and the feeling of the long summers.
How have you developed the distinct menu at Finca La Plaza?
Crafting Finca La Plaza&rsquo;s menu has been a collaborative effort that involves exchanging ideas with fellow chefs, discussing, tasting, experimenting and embracing both successes and mistakes, absorbing all the valuable feedback. It&rsquo;s all about drawing inspiration from one another.
What is the inspiration behind your favourite dishes?
The genuine delight and satisfaction evident in the expressions of fellow chefs after sampling along with the positive feedback from leaders - these are the best ingredients for me.&nbsp;
If you could choose one ingredient or dish, what would it be and why?
Always the next one - constantly learning and improving is integral to our craft. The journey is never complete. It&rsquo;s about pushing boundaries and evolving, embracing growth every day.&nbsp;

An audience with Finca La Plaza’s Gennaro Vitto

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