James Cirillo runs the popular Cucina Italiana known as Cirillo’s on Baggot Street. He chats about his connections, the value of authenticity and his most cherished dining experience.
Your Dad is Italian and a chef, your uncle owns Nico’s on Dame Street – is it fair to say you were always ‘destined’ to be in the food game?
Yes it is. I grew up working in Nico’s and was surrounded by people who were very passionate about food. Working there it rubbed off on me and I always knew that I wanted to work in the food industry. I always enjoyed the buzz of the restaurant, I love trying new food and wines so it was only natural that I would start my own place.
The last time we spoke you mentioned how ‘authenticity’ is central to everything you do. How do you create this value in your food and the customer experience?
At Cirillo’s we want everything to be the best it can be. We never compromise on quality and we are always keeping the core Italian food values in everything we do. We are constantly developing our dishes and tasting new ingredients and products. Since we opened we have been working closely and developing relationships with a lot of food suppliers who have enabled us to source the highest quality ingredients. Customers, when they come to Cirillo’s they can taste it on the plate.
What changes would you like to implement in Cirillo’s over the coming months?
A restaurant is something that is constantly changing and evolving. We are always looking for ways to improve our offering. There are no set changes that we want to implement but we are always looking to try and taste new things, some work out some don’t. Our customer feedback is very important to us and we are constantly updating.
The restaurant scene has never been as competitive. Does the likes of Boojum (owned by a private equity firm), Wowburger (owned by Press-Up chain) or Neon (owed by Dunnes Stores) rolling out branches around the city give you cause for concern?
Not really, competition is always good. Is there enough business for everybody? Who knows? We are an independent restaurant serving good food and drink and I believe that if you always try to serve the best you will do well.
If there was one meal and one place/restaurant in the world where you would choose to have it, what and where would it be?
It would be Busa alla Torre restaurant on Murano island in Venice and the meal would be fried calamari and scampi to start, followed by spaghetti with lobster as a middle course and the main course grilled whole black sole and seabass washed down with a few bottles of Soave Classico.
140 Baggot Street, Dublin 2
Ph: 01-676 6848
