Otello Calvert is often asked how he became involved with the hospitality industry, to which he always replies that his Italian mother has been a big inspiration to him. The self-taught cook has recently announced that he will set up shop in New Zealand, which has the local industry anticipating his arrival.
Calvert grew up in rural parts of the United Kingdom, like the Isle of Iona on the west coast of Scotland and Bamburgh in Northumberland, England. Takeaway meals were never an option for him, which sparked his passion for cooking from a young age.
"We made our own takeouts, mum cooking from scratch most of the time. When my mother was in her early 20s, she was a competing bodybuilder in Italy, so diet was everything. When I went to university, I decided I wanted to keep eating well, which was more affordable, so I started cooking more and learning how to make the things I wanted to eat."
Calvert's career in hospitality began when he was 14, working in front-of-house roles. During the Covid-19 pandemic, his passion for cooking took him to the next stage of his culinary journey. He said that, initially, this was a terrifying experience, but he pursued his dream.
The most fulfilling part of his job is bringing comfort and happiness to his customers, changing their minds, and encouraging them to take risks with new cuisine. He said there is a vast difference between cooking with freshly made pasta as opposed to store-bought varieties, which is why the pasta he serves is made daily. He serves this with sauces he has made from scratch, and with the way his kitchen operates, customers can watch the entire meal come together in front of their eyes.
Calvert's recent decision to move to New Zealand has come about very interestingly. Having never used TikTok before he opened his business, Calvert soon gained a global outreach, receiving millions of views on his posts, thousands of loyal followers, new opportunities, and new friends along the way. Someone he met along the way was the owner of Gather Food House in Hamilton. After reaching out in July and receiving the offer to transform the venue into a place where Calvert could cook his beloved Italian food in the evenings, he decided the opportunity was too good to pass up.
From the start of his career, Calvert has sought to use as many local ingredients as possible. He changed the flour he used so that he didn't have to import it to lower his carbon footprint, and he used a British organic semolina instead. Calvert's recipes are very ingredient-driven, focused on the technique rather than the smoke and mirrors of overcomplication. He said whilst his ingredients are locally produced, and his flavours Italian, his focus is to cook in the style and flavour of what is seasonal and local, wherever he is
"I shopped locally for all my produce where I could, with the exception of Italian tomatoes, olive oil, and specialist Italian cheeses. My wastage has always been extremely low as I keep my menu small and changing according to seasonality and popularity."
At the start of his career, Calvert's main objective was to be the best he could at one thing. This is why he made the decision to feature very few other Italian dishes on his menu. He had a desire to be known as the 'Pasta Guy', which he said he had a reputation for in the Highlands. Calvert said that his strong focus, hard work and determination have led him to where he stands in his career. Some of his cherished highlights along the way have included competing as a finalist at the Scottish Street Food Awards in his first year in the industry, winning the Best Street Food in the Highlands and Islands award and the Scottish Prestige Award for Best Catering Company twice. Working with head chefs has always been an inspiring activity for Calvert, especially those with significant industry experience under their belt.
For Calvert, food and cooking have always been relaxing for him. He said that starting a business in an industry known for high stress, temper, and grievance was contradictory. However, he has loved every moment of his culinary journey so far.
"I try to find enjoyment in every part of it, whether it's peeling vegetables or finding a meditative state whilst making pasta for hours. I've had a couple of moments of 'what am I doing' when I'm into my 70th hour making pasta in a freezing trailer whilst it's snowing outside. I've forced myself to step back because I've lost myself in achieving results in spreadsheets and not the process of cooking itself."
He said that overall, he loves to learn more and more about the industry because, with food, there is an endless amount to learn about.
Ahead of his journey to New Zealand, Calvert is excited to see what the local industry has to offer. He said that the move has felt like another step on his journey, and although only young, he has done a lot in his short time in the industry already.
