There aren’t too many chefs as ambitious as Valentino and don’t be fooled by this simple pasta. Born in a place where pasta rules, he’s southern Italian and has worked in some important kitchens such as Don Alfonso in the amalfi coast. After leaving Italy he went as far away as China where he spent three years. His debut could not be more promising since he’s recruited by the Ritz group to open the Italian restaurant in Kyoto. He has persevered with all his might, and is worthy of one star – I hope Michelin will encourage him to stay.