Paolo Cola, Executive Chef Japamala Resort

Paolo Cola

In this interview, Chef Paola Cola tells a bit about the life of a chef and some of his dreams for the future.

What do you do and how did you get into the industry?

I’m Paolo Cola, Executive Chef of one of the most exclusive resorts in Malaysia, Japamala on Tioman Island. I’ve started my career in the restaurant and hotelier business almost 15 years ago. I am from Cesena, Emilia-Romagna. This town is famous for the piadina and egg pasta also its rich gastronomy. It’s located in the middle of Italy. I developed my passion for the kitchen from an early age. I got this passion from my family – my grandmother and my mother.

Share an interesting story from behind the scenes with us.

The adrenaline of the kitchen is high, and that makes it interesting. When people working together to do their best, the teamwork is the most interesting part. The interesting thing in the kitchen is that there are many times and chances for you to meet many famous people.

A day in the life of a chef…

… is best spent training the staff around you. Much time is spent solving problems such as suppliers not delivering orders, staff that don’t show up for work etc. I have my philosophy and to teach to think for the solution. When there is a problem, the first thing we have to do is to solve it, to not stop on the problem but to think about the solution – how should it be fixed. This is the mindset that I tell my staff.

What is a food memory from your childhood or your travels that stands out?

When I was a child, every Sunday was our tradition to be with the whole family. I remember spending hours watching my mom with my aunts make the cappelletti (stuffed egg pasta) with meat. My cousins played. I watched them cook the pasta in the kitchen. The smell, scents, those flavours bring me good memories. I really enjoyed that ambience. That was how I understood what I wanted to be when I grew up.

What’s the best / worst part of your job?

The best part is delivering the very best inside of you to others for them to enjoy. Your experiences, your tastes and seeing that the public appreciate your art and creation. The worst part is not having time for a social life or personal life. If you are a Head Chef or Executive Chef, social life is leisure and expensive. You find yourself married to the kitchen; your crew are your family. I have not spent a Christmas lunch with my family for the last 15 years. This is not even mentioning other festivities and celebration. I need to be in the kitchen with my crew.

What’s your favourite food and drink pairing?

Fish and white wine.

What is the secret to making a great pizza?

That is my secret recipe and touch, but to add on love, it is a must. I’ll share with you two tips: to study and to try. Learn how to leaven and fermentation techniques. Keep trying and do many tests. Cooking is a study to know about the raw material. You need to know what you are handling, touching, cooking, and that will bring you to the best product.

What’s one of the wildest things you’ve seen behind the scenes?

I have seen too many. Better not to go into details.

The perfect day off would be …

…without any kind of problem to solve.

What’s a funny experience you recall from the kitchen?

One of my funniest experiences was when I was in my town back in Cesenatico. The chiller that had the wedding cake was broken and we found out the cake was completely rotten and broken in the morning. And the function was scheduled for dinner time the same day. You know what, we made the new cake to be done within six hours, without telling the bride and groom. When the couple saw it is a different cake, first they were shocked, but after they tried it, they were surprised because the taste much more delicious.

What does Paolo Cola do for fun?

I love to cook; this amuses me a lot.

What is something you would like guests to know about Fook?

Fook is a fusion concept restaurant serving Western and Asian recipes. I will bring you a taste of Italian authenticity for a period. It is a very cosy place for functions. We have the chandelier room and a very attractive room for the customer to have your memorable moments in a picture and a very Instragrammable place. Chef Sombat will give you the best taste of fusion and classy, luxurious experience in Kuala Lumpur. Fook is the best place to witness your precious moments.

What is something you would like people to know about being a chef as a profession?

Being a chef requires a lot of personal sacrifices. There are no holidays, Christmas with the family or New Year’s Eve with friends and relatives. Cooking takes 90% of your life away.

What’s your take on the KL food scene?

KL is changing a lot; in the last four years, I have seen many things evolve. We have much variety and authenticity.

What do you dream of?

A dream, for now, is that I will have my own restaurant and things return to normal. The pandemic will be over, and the restaurant becomes a place that will bring laughter and smiles to everyone who visits.

Find more interviews similar to this one with chef Paolo Cola here. And, stay up to date with the latest food and beverage happenings in KL here.