Chef Lino Sauro - Gattopardo Ristorante di Mare
by Darinee Durai
@ 23 Sep 2016
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There are many restaurant guides around the world, many countries have their own guides (for guide examples, refer below), which is your favourite one to read and refer to? Why?
-Australian Good Food and Travel Guide (Australia)
-The World’s 50 Best (Online)
-Repsol (Spain & Portugal)
-Singapore’s Top Restaurant (Singapore, Wine & Dine)
-Singapore Tatler’s Best Restaurant Guide (Singapore, Tatler)
-Zagat (American)
-Gault et Millau (France)
-Le Liste (France)
- James Beard Foundation (United States)
-The Good Food Guide (United Kingdom)
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Do you think these restaurant guides are well equipped to give restaurant rating?
LS: Honestly, I don't follow any guide, but I guess every guide has their own unique selling point.
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How do you think the Michelin guide compares with other restaurant guides?
LS: It's the most representative of all the guides. It is the benchmark and most famous in Europe, and has a strong history that backs it up. Its reputation is also built on its stringent judging criteria based on the techniques of the chef brigade.
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As a Chef, would you like to be rated by these guides?
LS: Who doesn't? As long as the feedback is fair, it is helpful to the restaurant. Even if it is a bad review, it is good feedback if the comments are justified. This way, the restaurant and the team can improve.
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What are some of the pressures that come with a high rating from these restaurant guides?
LS: If you have high rating, it's GOOD PRESSURE. As long as you can maintain the standard. If you have a good review, you already deserve it. Just keep on doing the good work.
It will be sad case if you have worked hard to achieve this standard, and then slack just after receiving it.
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How do you feel about online restaurant guides such as San Pellegrino’s World 50 Best? Are they any different from the published guides?
LS:
