Chef Davide Puleio’s Modern Twist on Tradition at Michelin-Starred Pulejo

In the bustling heart of Rome, where the ancient and the modern intertwine in a dance as timeless as the city itself, stands Pulejo Ristorante, a tribute to the culinary genius of Chef Davide Puleio. With a journey that has taken him from the storied kitchens of Il Convivio Troiani in Rome to the innovative spaces of Noma in Copenhagen, and through the gastronomic landscapes of London and Milan, Puleio brings a wealth of experience and a deep passion for culinary exploration back to his roots. At the age of 21, he embarked on a career that would see him leading the charge in some of the world’s most prestigious kitchens, each step further honing his skills and shaping his culinary philosophy.

After a transformative stint at L’Alchimia in Milan, where his leadership and creative prowess earned the restaurant its first Michelin Star, Puleio returned to Rome to open his own restaurant, Pulejo, in 2022. Named after his family, the restaurant is a reflection of Puleio’s commitment to memory, tradition, and innovation, offering guests a warm, familial environment coupled with dishes that are both evocative and sensorially compelling. Just months after its opening Pulejo Ristorante was awarded a Michelin Star, a recognition of Puleio’s dedication to excellence and his ability to blend the past with the present in each of his creations.

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In this exclusive interview for DSCENE Magazine, Chef Davide Puleio talks about his culinary journey, the influences that have shaped his approach at Pulejo, and his vision for the future of his cuisine. From his earliest days in the high-level kitchens of Rome to the international experiences that broadened his horizons, Puleio shares insights into the memories that drive his passion and the innovation that defines his craft.

Having worked in major kitchens from London to Noma in Copenhagen, how have these different culinary landscapes shaped your culinary philosophy at Pulejo? – I learned what hard work means, being willing to make any sacrifice for the goal, and never losing the desire to achieve it. A lot of sweat and a lot of dedication are the secrets to success; this is what I have learned.

You said that the theme of memory is central to your cuisine. How do you translate personal or collective memories into your dishes? – I translate memory into my dishes thanks to the spontaneous approach we have in the kitchen. With simplicity and by focusing on just a few ingredients, we can create an evocative dish linked to our origins.

A lot of sweat and a lot of dedication are the secrets to success.

Choosing to name your restaurant after your family highlights the importance of tradition in your work. How do you reconcile tradition and innovation in your menu proposals? – Yes, the name emphasizes the importance of tradition, but with a responsibility towards a public that is constantly in search of the new, the beautiful, and the good. For this reason, technique and knowledge are very important factors in conveying tradition in a modern way.

You highlighted the importance of raw materials and building a supplier network for Pulejo. What’s one ingredient you’re particularly excited about right now and why? -I am enthusiastic about the colors of flowers, vegetables, and fruit, which are such a stimulus for creation.

With simplicity and by focusing on just a few ingredients, we can create an evocative dish linked to our origins.

Pulejo received a Michelin star the same year it opened. To what do you attribute this rapid success and how has this recognition influenced your approach to cooking and serving your guests? – Certainly, having the right awareness of knowing how to do one’s job well has contributed to our success. The team has made a difference, and even more so the stubbornness that distinguishes me. This recognition has certainly improved our approach towards customers, making us aware of the great responsibility we now have.

Your tasting menus offer guests a curated dining experience. Can you walk us through the process of designing these menus and how you decide which dishes make the cut? – The study of dishes occurs through the idea, reasoning, study, further refinement of the idea, and then last but not least, the realization of the thought, obviously with teamwork.

Located a stone’s throw from the Vatican, in the Prati residential district, Pulejo offers modern furnishings and a quiet atmosphere. How important is the dining environment in completing your culinary creations? – The environment is very important and must be in harmony with the culinary proposal.

With a deep respect for the past and a bright vision of the future, what new directions or innovations are you most excited to explore in the coming years at Pulejo? – I would like to continue refining my vision, instinct, and technique to make my dishes more original and distinguishable. I aim to continue growing and improving, aspiring to achieve even more in the future.

Keep up with Pulejo at pulejo.it and on Instagram @pulejoristorante.