Chef Laura Rosso on her life in food

The woman behind Galway eateries Chef Laura Rosso Restaurant and Pear Tree Café & Bistro, the eponymous Laura Rosso is a woman who believes that big flavours and local produce are the key to creating the perfect dining experience.

Here, she shares her life in food…

What are your earliest memories of food?

Me and my grandmother are around the table preparing big melas for our family on weekends.

How would you describe your relationship with food?

Most everything that I prepare is related to memories. So my relationship with food is about love and passion.

What was the first meal you learned to cook?

The first meal that I learned was gnocchi, which my grandmother made fresh pasta.

How did food become a part of your career?

I always was involved with food, because of my family, but I turned Engineer in the beginning in Brazil. Few years later I went to Australia, where I could work in different areas, and so I worked in a few Coffee shops.. So when I moved here to Galway, I had the opportunity to start at GMIT (Now ATU) in culinary Arts.

What’s your go-to breakfast?

Yogurt, banana and our homemade granola

If you’re impressing friends and family at a dinner party, what are you serving up?

I always love to impress my friends, so normally I go for an Indian Dish, or some homemade pasta, or a Wellington, why not?

Who is your culinary inspiration?

Home culinary. The precious power of transforming home meals is great experiences.

What would your last meal on earth be?

I guess Feijoada. It is a Brazilian dish, with black beans, different cuts of pork, that accompanied Basmati rice, kale, cassava flour, and orange. All together. Yummy.

What’s your go-to comfort food?

Stroganoff, particularly any type of wet food, is my favourite.

What’s the go-to quick meal you cook when you’re tired and hungry?

A good piece of steak and a salad.

What is one food or flavour you cannot stand?

Passion fruit I cannot stand.

Hangover cure?

I had a very nice burger with a bunch of fries.

Sweet or savoury?

Hard decision, but nowadays Savoury.

Fine dining or pub grub?

Pub Grub.

Favourite restaurant in Ireland?

I could say Chef Laura Rosso Restaurant! But to go out on a different occasion, I would say Rouge. The food is very tasty.

Best coffee in Ireland?

The Pear Tree Café, but saying a different option, Good Day Deli.

Go-to beverage accompaniment?

Iced coffee always, with vanilla syrup. For cold days, a good flat white with coconut milk.

What are your thoughts on the Irish foodie scene?

Irish food has a great experience to offer. We can find many local producers that offer their own products in their villages. The greatest can be a fine dining meal, or just a comfort food.

What’s your favourite thing about cooking?

When I’m cooking I’m connected with my feelings. So it is really nice, it is kind of a therapy session, where I can put my feelings out. To Cook always make me feel great,

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Means care, I’m always the one that is cooking for others, and there is nothing in the world that makes me feel better. A good glass of wine, cooking something very special to my friends and family is my daily wish.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

There is room for improvement, not just in the Irish cuisine, but everywhere. An example in the Irish Scenario, even with our hard weather, we could create more outdoor spaces. Coming from a place (Brazil) where you can find outdoor spaces to eat, I truly believe that with the right architects we could create different and special outdoor food experiences here.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

It is such a surprise in Rouge Galway, we went to celebrate a Award to The Pear Tree that we got for the best marketing experience, and with no big expectations, we were surprised with a 4 Amuse Bush, all very delicious, of course the tapioca cake was the star of the Night, and Fish was very well cooked and seasoned. So it was a really good surprise.

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I would love to complement Ann Flanagan and Martin Ruffley. They are not just great chef’s, but they give in their class the inspirations, and the love that they have for food. It is beautiful to see them cook.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

Passion, smiles and friends. If you use those ingredients, it is impossible for a dish to go wrong.