DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: “Pizza isn’t just comfort food, it’s a craft.”  

Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome’s API Pizza Academy.  

Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018.  

When you started out, what was the most common mistake you made? 

I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything “correctly,” but I didn’t always bring myself into the dish; that was my biggest mistake. 

Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul. 

The kitchen is not just about skill and technique, it’s a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen. 

What’s your top tip for amateur chefs? 

My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you’re in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process. 

What one ingredient can instantly improve any dish? 

I’d say flour. The right flour for the right dish is absolutely essential. In Italy, we don’t just say “flour,” we talk about “tipo 00,” “semola rimacinata,” “integrale”… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It’s the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic. 

When you go out to eat, do you find yourself critiquing the food?  

As a chef, it is natural to notice the details, but I try to approach it with an open mind. 

What’s the most common mistake or issue you find in other restaurants? 

A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they’re missing, it affects the overall experience. 

When you go out to eat, what’s your favorite cuisine or dish to order? 

Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish.  

I’m always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others. 

What’s your go-to dish if you have to cook something quickly at home? 

Without a doubt, it’s spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I’m short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable. 

What customer request most annoys you? 

Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect. 

What’s your favorite dish to cook? 

Pizza. It’s more than just my profession, it’s a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the “right” way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had. 

Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart. 

What’s the most difficult dish for you to get right? 

For me, it’s fish. It may seem simple, but it’s not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it’s dry. One second too little, and it’s raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

Honestly, I can’t stand chefs who shout. We’ve seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I’m calm; I like to joke, and I create a relaxed environment. That doesn’t mean we’re not serious. When it’s time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate. 

Chef Vincenzo Palermo’s spaghetti al pomodoro recipe 

Ingredients: 

200 gr spaghetti from gragnano  

300 gr San Marzano peeled tomato 

Fresh basil 

2 cloves of garlic 

Salt 

Pepper 

4 tablespoons of extra virgin olive oil 

Parmesan cheese 

Instructions: 

In a pan, gently sauté crushed garlic in olive oil. 

Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper. 

In a pot, put water and salt and make it boil. 

Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water. 

Toss everything together and finish with fresh basil and a drizzle of olive oil.  

Serve it with a gentle parmesan cheese on the top. 

Buon appetito!  

LONDON: Acclaimed playwright Caryl Churchill has withdrawn from a project with a London theater over its sponsorship by Barclays and the bank’s links to companies supplying arms to Israel.

In a statement, Churchill, who is a long-time advocate for Palestinian rights, called on the Donmar Warehouse to cut ties with Barclays, The Guardian reported.

“Theaters used to say they couldn’t manage without tobacco sponsorship, but they do. Now it’s time they stopped helping advertise banks that support what Israel is doing to Palestinians,” she said.

The project had not yet been publicly announced but would have marked Churchill’s return to the Donmar for the first time since “Far Away” in 2020.

Her move has been backed by more than 300 artists and arts workers, including actors Harriet Walter, Juliet Stevenson, Alfred Enoch, Samuel West and Tim Crouch, who signed an open letter in support.

Barclays has faced increasing pressure from arts and activist groups over its provision of financial services to defense companies operating in Israel.

In 2023, the group Culture Workers Against Genocide published a letter condemning Barclays’ sponsorship of Sadler’s Wells, with signatories including Maxine Peake, an actress.

Last year, the Bands Boycott Barclays campaign led to the bank being dropped as a sponsor by several UK music festivals, including Latitude and The Great Escape.

Barclays declined to comment on Churchill’s withdrawal but said on its website: “While we provide financial services to these companies, we are not making investments for Barclays and Barclays is not a ‘shareholder’ or ‘investor’ in that sense in relation to these companies.”

Barclays CEO C.S. Venkatakrishnan defended the bank’s position in a 2023 Guardian article, writing: “These companies are supported by our democratically elected governments for their role in protecting the UK and allies in Europe. We will not undermine our own national security by de-banking them.”

Responding to Churchill’s decision, Culture Workers Against Genocide said: “Arts institutions have an ethical duty not to contribute to oppression and injustice. By continuing to accept sponsorship from Barclays, Donmar Warehouse is helping to launder the bank’s reputation as it profits from Israel’s genocide in Palestine.”

The Donmar, which lost its £500,000 ($679,355) annual government grant in 2022, has increasingly relied on private support, including corporate sponsorships. It has been approached for comment.

Churchill was previously stripped of a European lifetime achievement award in 2022 following criticism of her play “Seven Jewish Children” and her public pro-Palestinian stance.