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          <td colspan="2" bgcolor="#666633"><font size="1" color="#FFFFFF"><b>Restaurants</b></font><font size="1" color="#FFFFFF"> 
            <b> - E: <a href="mailto:camden@myvillage.co.uk">camden@myvillage.co.uk</a></b></font></td>
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          <td colspan="2"><font size="1" color="#FFFFFF"><b>My Village interviews 
            Aldo Zilli 4/05/01</b></font></td>
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          <td> 
            <p><font size="1">It's hard to ignore Aldo Zilli. <br>
              <br>
              London's most famous Italian chef seems to pop up around every corner; 
              newspaper columns, radio shows, he appears regularly in various 
              shapes and forms on the Carlton TV network, and as for awards and 
              accolades, I won't even begin to bore you with the list�.but his 
              CV is fat with achievements and there's no doubt about it; here 
              is a very successful man-about-town. <br>
              <br>
              But it wasn't until Aldo presented an award at the My Village awards 
              ceremony, and his face began beaming at me from every bookshop window 
              recently with the release of his third cookbook<i> Foolproof Italian 
              Cookery</i> that myself and the celebrity news editor Nadia decided 
              we couldn't ignore this infamous restaurant rascal any longer. <br>
              <br>
              There's been a lot written and said about Aldo and his notorious 
              ways with the rich and famous, but we decided to get to know him 
              better ourselves.<br>
              <br>
              So, we took ourselves down to Soho to meet Aldo at Zilli Fish on 
              Brewer St. We were escorted by Aldo himself through his office and 
              we stationed ourselves at his desk, where I spy a well-thumbed copy 
              of <i>The Little Book of Calm</i>. <br>
              <br>
              We begin to chat, (after he'd first grabbed the dictaphone to his 
              lips and crooned "hi my name is Aldo Zilli and I'm really good-looking") 
              and start by talking about what his day consists of, which - despite 
              popular belief - doesn't involve swanning around London attending 
              parties, openings and any other number of fun events every day, 
              although Aldo openly confesses that he loves parties, and would 
              "attend the opening of an envelope." <br>
              <br>
              As we talk he flicks absent-mindedly through<i> The Little Book 
              of Calm.</i> <br>
              <br>
              "My day consists of once or twice a month I go to the fish market 
              in Billingsgate to check the prices and to see what's going on (flick 
              flick). But on a daily basis I just come in and go to the kitchens 
              and start to work on the daily menus. I get very involved, I like 
              to create my own food and do my own thing," he says, (flick flick). 
              <br>
              <br>
              "What's with the book?" I ask suddenly. Aldo bursts out laughing 
              with his incredibly infectious, trademark giggle, and says he "gets 
              calm just by holding it."<br>
              <br>
              From then on, Aldo switches between talking in deadly serious tones 
              about food, giggling and flexing his legendary sense of humour and 
              telling a few of his favourite restaurant tales. <br>
              <br>
              His recent involvement in Cape Town where he was filming <i>Three 
              Chefs in the Cape</i> with Ross Burdin and Alan Coston for the Carlton 
              Food Network has inspired him to think about taking his brand to 
              South Africa, where, he says, he can't walk down the street without 
              being recognised. <br>
              <br>
              "Actually, it's just an excuse to get out of England in January 
              and February when it's really boring here and it's 40 degrees there," 
              he says. <br>
              <br>
              The history of the Zilli Empire began in 1988 when he bought the 
              first of his now five-strong restaurant group in Dean St, Soho. 
              After Signor Zilli he followed next door in 1993 with the bar Signor 
              Zilli Bar. Zilli Fish (Brewer St) followed in June 1997 and last 
              year saw the opening of Notting Hill's Zilli and finally Zilli Fish 
              Too opened this year in Covent Garden and, this week the Z pizza 
              bar downstairs was launched. (see photos)<br>
              <br>
              But he's determined not to expand too much bigger in London for 
              fear of earning the dreaded label of being a "chain restaurant." 
              <br>
              <br>
              Over the years, his restaurants has attracted the attention of celebrities 
              and people in the media and entertainment industry as the photo 
              gallery on the walls of his office is testimony to; George Michael 
              in a blonde wig, him and best friend Chris Evans in bright yellow 
              chicken costumes, Michelle Collins, Paul Young, Barbara Windsor, 
              him and his gorgeous six-foot daughter Laura Zilli, a celebrity 
              in her own right as a young upcoming model.<br>
              <br>
              His interest in food stems - as is always nearly the case with successful 
              chefs - from his childhood in Italy growing up in a tiny village 
              called Alba Adriatica (where he'll be filming a episode of <i>Wish 
              You Were Here</i> this summer). <br>
              <br>
              He moved to London at the age of 19 and hasn't looked back, except, 
              perhaps to get inspiration and ideas for his food.<br>
              <br>
              "It's been difficult to grow into the idea of having a restaurant 
              that serves just fish," he says. "Because years ago, English people 
              didn't really eat fish, it wasn't an obvious thing for them to choose 
              from the menu." <br>
              <br>
              But now, Aldo says the growing interest in Japanese and other Asian 
              food is about people turning to healthier eating options. "We've 
              got quite a lot to learn yet from Oriental chefs. <br>
              <br>
              "In fact recently the Italian government held an emergency meeting 
              about the invasion of noodle bars in Italy," he says. "They're very 
              worried about pasta losing its touch, but I welcome everyone's cuisine 
              if we can learn from it." <br>
              <br>
              There's been plenty of memorable moments in Aldo's career that he's 
              proud of; more recently Hugh Grant came into the Notting Hill restaurant 
              and asked him for a "hangover cure" and Aldo cooked him spaghetti 
              bolognaise which he said was the "best he'd ever had." <br>
              <br>
              But one of his favourite tales is the time when he locked Prince 
              Edward in his restaurant, a story he clearly loves retelling. <br>
              <br>
              "He was having dinner with his girlfriend one night, and was sitting 
              by the door. I got protective that night and locked the door so 
              he didn't get any aggravation, so we could all relax. <br>
              <br>
              "He got a bit pissed and I got very pissed, so we moved downstairs 
              because we were making too much noise. When he went to leave and 
              I went upstairs to get his coat for him, put it on the chair and 
              said goodbye.<br>
              <br>
              "All my friends were downstairs, so I went down and immediately 
              started talking and joking about the royal family. Suddenly, everyone 
              goes blank, and I say - what's the matter with you guys?" He starts 
              giggling at the memory. "Prince Edward's standing right behind me." 
              <br>
              <br>
              "He says - "Aldo, I'm locked in, would you mind letting me out please." 
              But not only that but I'd given him the wrong coat. We were on good 
              terms, he used to call me Aldo, and call me every week, now I don't 
              want to know what he calls me!"<br>
              <br>
              Aldo Zilli has and will continue to be the name synomous with Italian 
              cooking in London. Recently, he cooked the food for the post premier 
              party of Captain Correlli's Mandolin. But despite his connections 
              with the rich and famous, Aldo seems to have his feet on the ground. 
              He comes across as a down-to-earth man with a cheeky sense of humour 
              and a clear mission - to continue to enjoy his success and his lifestyle. 
              <font color="#FFFFFF"><i> <b>Michelle Smith</b></i></font></font></p>
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