Head Chef and Business Owner of Da Biuso, Biagio Biuso, fell in love with cooking at a very young age, inspired by his family, all good cooks. This is reflected in his cooking style, with most of his recipes being recreations or taking inspiration from old recipes he grew up eating.
“I like to take these dishes and ingredients from my memories and recreate modern dishes with these inspirations,” said Biuso.
At Da Biuso, he aims to provide a unique experience for his customers by building a luxury fine-dining restaurant and a full commercial kitchen inside an old-school bus.
“My restaurant is completely mobile, allowing me to travel anywhere I please to reach new people constantly.”
In today’s day and age, Biuso finds it tough to find competent, experienced staff, which he believes is due to the overwhelming number of businesses in the hospitality industry. He finds that many young new chefs do not know the basics and history of the food.
“They are moving too fast and are too excited with fancy techniques making dishes look appealing without learning as much about the heart and soul of the kitchen, which is the flavours.”
His advice to people interested in hospitality is to be genuinely passionate and committed to a career in the industry, as it is a challenging way to earn a living.
“My advice for young chefs would be to think for yourself and not be influenced too much by the media.”
In the future, Biuso wants to see his son build his cooking career through the Da Biuso business.
