Young chef returns home to explore new avenues

Theo Holiasmenos has been the driving force behind the popular Italian eatery, but now Basil is back in the country where he will be using his considerable skills both in the kitchen and on the management front.

Born in South Africa, Holiasmenos lived in Greece for about two years and then went to a boarding school in England at the age of 13. He completed his schooling there and then trained in the food and hospitality industry where he got his degree.

He says: “I have grown up in restaurants and I have had a passion for food since I was a young boy. I remember being about eight years old and one of the head chefs at the Italiano restaurant in Sandton City took me into the kitchen to make pizza dough. I have never forgotten the great smells and just the general excitement I had.”

Holiasmenos’ work in London was to organise the franchise operation for Ciao Baby Cucina, but last year the company was sold to the Carluccio chain and Holiasmenos decided to come home.

South African chef and
restaurateur Basil Holiasmenos. Picture: supplied.

“I want to concentrate on developing our operation here as I see plenty of opportunities around. The business has been tough, but quality and service will always win out in the end.”

The group’s flagship Montecasino Ciao Baby Cucina has just undergone an exciting revamp.

“The idea behind it was to create visual cooking,” he says, “that will allow guests to see the chefs creating their freshly cooked meals.

“We make and cook everything in-house so it gives our guests the opportunity to see how their food is being prepared. For instance, the dessert, homemade focaccia, is made at the entrance to the establishment, filling the restaurant with awesome smells and action. We have introduced a wide range of hanging Italian hams such as Parma ham which is cut to order in front of our guests for the antipasti misto. The idea is simple. Give great food and excellent service, look after your guests and give them an experience.”

The pizza menu has also been extended to include speciality items such as Truffle (Porcini mushrooms, Italian sausage and truffle oil), tangy bacon, oxtail Porcini and roasted lamb.

Holiasmenos grew up in a family were everybody loves food and cooking.

“Apparently everyone in my family is a chef. It’s like cooking for a panel of judges,” he laughs.

“I have always had a passion for cooking and being in the restaurant business is not for the faint hearted. It is long hours and hard work but the rewards are well worth it.”