Solein's culinary revolution is not only driven by innovative ingredients but also by visionary chefs who embrace the potential of sustainable food. One such chef is Mirko Febbrile, a Puglia native with an impressive background that spans Italy and Singapore. Having honed his skills from a young age, Chef Mirko has made significant contributions to the culinary world, including his role as chef de cuisine at the acclaimed Michelin-starred restaurant, Braci. Now, he has partnered with The Lo & Behold Group to lead the team at Fico, where he is creating dishes featuring the groundbreaking Solein protein, the protein made out of thin air.

Chef Mirko's epicurean odyssey

Chef Mirko's culinary journey began in his childhood, as he vividly recalls playing hide and seek beneath the table while his grandmother made pasta. He was already entering the world of hospitality at age 12, working (don’t tell the authorities) in a café in his hometown. His determination to pursue his culinary dreams led him to gain practical experience while studying in culinary school. Mirko reminisces, "I was working at the same time, studying in the morning, and going to work at 4:00 p.m. Then repeating it again the next day." This relentless pursuit of knowledge and hands-on experience became the driving force behind his growth. He embarked on internships, however, it was his time working night shifts at McDonald's that proved unexpectedly influential in shaping his culinary perspective. Mirko reveals, "Honestly speaking, it's the place that taught me the most. I learned how to be flexible with my team, how to manage my team, how to be consistent with my product, how to handle standards. McDonald's in Italy is seen as a real restaurant, and they are very strict in what comes to quality."

After working in various establishments, Mirko's journey eventually led him to the vibrant city-state of Singapore, where he found himself immersed in a culinary landscape brimming with opportunities. Mirko's journey took an unexpected turn as he honed his skills at a pizza school alongside his best friend Federico Schiraldi, who is now helming the Fico kitchen. Together, they had envisioned coming to Singapore for the opening of a new concept of a pizzeria under Mirko's previous company, but circumstances prevented it from happening. However, this setback led Mirko to open Braci, a restaurant fusing together Italian and Japanese influences. It was during his tenure at Braci that he earned the restaurant its first Michelin star in 2017, just nine months after its opening, cementing his reputation as an exceptional chef. "Getting a star was kind of crazy that young, I was only 23-24. I spent the next six years in Braci growing a lot and I trying to understand what I really want people to feel at my restaurant."

Fico: Where authenticity and simplicity take centre stage

As Chef Mirko Febbrile embarked on a period of self-reflection and exploration after the success of Braci, he found himself contemplating a new concept that would embody his roots, his personality, and his deep-seated culinary philosophy. This vision would soon become Fico, a restaurant that represents a culinary experience that resonates with everyday life, incorporating seasonal ingredients and embracing the concept of cucina povera or humble cuisine. It is an approach to cooking that originated in Puglia during the challenging times of the Second World War. Cucina povera emphasises resourcefulness, seasonality, and waste reduction. Drawing inspiration from the traditions of his home region, Puglia, Chef Mirko believes in utilizing simple ingredients and letting their natural flavours shine. 

"In Puglia, we've always been eating simple dishes made up of what we had at hand: dairy, vegetables, seafood. Meat was always the last option. It just falls perfectly with the times that we're living. This philosophy may seem like a trend, like veganism, vegetarianism, diets that use less meat, but it’s something that has always been a part of our lifestyle." 

The concept of Fico started at first with a pop-up restaurant, modelled after Singaporean hawker stalls. Mirko was determined to challenge the notion that quality dining experiences must come at a high price. Inspired by Singapore's hawker centres, where local vendors dedicate their lives to perfecting a single dish, Mirko sought to combine the authenticity of hawker culture with the refined flavours of Italian cuisine. Fico's reduced menu features a carefully curated selection of classic, simple Italian dishes like rigatoni alla carbonara, linguine al pesto, and pappardelle ox tail ragu. High-quality ingredients, yet priced reasonably to ensure accessibility to a wide range of diners.

With Fico's innovative yet traditional approach, Mirko aims to educate and inspire guests to embrace a not-waste lifestyle, appreciate seasonality, and savour the simplicity of Italian cuisine. The restaurant's branding reflects the essence of the masseria, traditional farmhouses in Puglia, with a blend of seriousness and approachability. "It's literally about telling people, come have a good time, have fun, we’ll take care of you. Feel free to be who you are and slow down. You don't need to dress up, you don't need to behave differently. Bring your children and show them that they can enjoy themselves too. Enjoy food. Live life. That’s Fico."

Making history, one scoop at a time: Solein's debut as chocolate gelato

Chef Mirko Febbrile and Fico made history by becoming the first restaurant in the world to offer Solein to the general public. This momentous occasion was marked by the introduction of a delectable chocolate gelato made without dairy, but with Solein. When asked about his choice of ice cream, Mirko explains, "Ice cream is an iconic and universally loved treat. It appeals to children and adults alike. By offering Solein ice cream, we can make a significant impact and introduce this innovative ingredient to a wide range of individuals. It's about making sustainability and culinary excellence accessible to everyone."

Mirko's fascination with Solein began when he first heard about the concept of food made from air. Sceptical at first, he wanted to ensure that the potential of this ingredient extended beyond mere marketing claims. After exploring its characteristics and possibilities, Mirko was captivated by Solein's versatility and potential to revolutionize the industry: "I was initially surprised by Solein's potential," Mirko shares. "It's light in mouthfeel, doesn't require refrigeration, and can be produced in large quantities without harming the environment."

Describing the taste and texture of Solein, Mirko draws a vivid picture. "It has a nutty and buttery profile, with hints of sweetness. The taste reminds me of carrots and the umami richness of mushrooms, particularly porcini. It's a versatile ingredient that can be incorporated into both sweet and savoury dishes."

Fico aims to showcase the potential of Solein to both food enthusiasts and the general public. Mirko believes that Solein has the power to transform the food industry and reshape the way we think about ingredients. He emphasizes the importance of creating food that is not only visually appealing but also nutritious and sustainable. By embracing Solein, he aims to challenge preconceived notions about only using animal-based and plant-based foods and encourage a shift towards environmentally friendly alternatives. 

Solein’s unique gastronomic edge

As Fico launches the Solein ice cream dish, Mirko acknowledges the privilege of being the first to introduce and promote this game-changing ingredient. However, the goal extends beyond the walls of his restaurant. He envisions a future where Solein reaches wider audiences on a massive scale, sparking a transformative shift in the way we view and consume food.

Mirko firmly believes that Solein's true value lies in its role as an ingredient, rather than a final product. He encourages fellow chefs to explore its possibilities and incorporate it into their culinary creations. Reflecting on the range of dishes featuring Solein on his menu, he remarks, "It's about making everybody feel comfortable with new ingredient interactions. We wanted to showcase the versatility of Solein and make it accessible to all." 

Drawing on his experiences with alternative proteins, Mirko expresses his reservations about the way some products are marketed. He questions the need for highly processed and imitation meats, stating, "Why do I need to eat something that is trying to look like meat but still can’t compete with meat? With Solein, we made pasta out of it. We made an ice cream out of it. You can make your omelettes out of it, or spread it as cream cheese on your bread. It’s not just professional chefs but regular people who should be putting their imagination to work with Solein."

He believes that each chef should approach Solein with their own creative vision, leveraging its versatility and adaptability to create unique culinary experiences. However, Mirko emphasizes the importance of reaching wider audiences beyond the confines of high-end dining. He envisions Solein as an ingredient that can be embraced by people from all walks of life, regardless of their dietary preferences. Mirko shares his desire for Solein to be integrated into everyday foods, stating, "The best goal for Solein is for it to be available in supermarkets and fast-food chains. When simple, everyday people can buy products that contain Solein, that's when we truly win and change the world together."

The introduction of a gelato made of Solein is just the beginning. Mirko emphasises that people from all walks of life, including those who regularly dine at fast-food chains like McDonald's, should have the opportunity to embrace sustainable alternatives like Solein. He envisions a future where Solein becomes an integral part of their everyday choices, transforming the way we approach food consumption. Mirko states, "Why can't we change the game in that sense? People eat protein every day. If we can make Solein a part of their daily meals, it will truly revolutionise our approach to food consumption." In Chef Mirko Febbrile's hands, Solein has become a catalyst for a more sustainable, accessible, and delicious future of food.