Interview with Federico Ramin, Unox Casa Corporate Chef

My earliest memory of the kitchen takes me back to childhood, to those rare occasions when my family and I went out to a restaurant. They weren’t frequent moments, only a few times a year, and precisely for that reason, they carried a special aura.

While everyone else focused on the menu, I was drawn to something entirely different. I would do anything I could to peek beyond the counter, captivated by the gestures of chefs, pizzaiolos, pastry makers, and by the glowing flames of the wood-fired oven or the organized chaos of the professional kitchen. I would stand there mesmerised by that little theatre of hands shaping the most delicious dishes. Back then, I could never have imagined that this innocent curiosity would, years later, grow into a true vocation.

As a child, I was fascinated by the world of animals and plants. I imagined myself surrounded by microscopes and biology books, perhaps one day a researcher or biologist, uncovering the secrets of nature. Growing up, however, I realised that this world, as fascinating as it was, felt too static, too confined to the lab, too distant from the energy I carried within me.

At the same time, there had always been the kitchen - a passion rooted in me since childhood, born from curiosity and wonder at the gestures of chefs, the flames of the oven, the relentless rhythm of preparation. At school, when it came time to consider different professional paths, I chose to follow my true calling among pots and pans.

Today, I can clearly see how these two passions intersect. Cooking is art and creativity - you can draw inspiration from painters, sculptors, or architects - but it also embraces scientific disciplines like biology and chemistry. Every dish becomes a miniature laboratory, a place where seemingly distant forms of knowledge merge to create something new, vibrant, and surprising.

At the beginning of my career, I was fortunate enough to meet Riccardo, the person who opened the doors of haute cuisine for me. It was an enlightening experience, a true “food for the mind,” capable of feeding my curiosity and sparking new ambitions. From there, I began traveling between prestigious restaurants, immersing myself in different kitchens and gradually refining my technique.

But working in Michelin-starred restaurants inevitably comes at a high price. Endless hours, constant pressure, a personal life sacrificed almost to the point of disappearing: free time becomes a luxury, often just an illusion. As much as I deeply loved that world, I felt the need for a more human, more sustainable balance.

Moving into a corporate role was, in this sense, a turning point. It allowed me to keep cooking - something I have never wanted, nor will ever want, to abandon - while also creating space for myself: to travel, cultivate passions, practice sports regularly, and live experiences that once seemed out of reach. Ultimately, the choice was driven by the search for balance between passion and life, without ever giving up the essence of my profession.

From my perspective, the true strength of SuperOven lies in its ability to never compromise. Speaking as a chef: having in your hands a tool that delivers high performance, speed, and precision without sacrificing anything is a rare privilege. That, for me, is its real crown jewel.

In recent years, I’ve had the chance to travel extensively to support product launches and the opening of new distributors around the world. On every occasion, from international fairs to dedicated events, I’ve witnessed how this technology manages to surprise both those approaching high-level cooking for the very first time, as well as trained professionals. And it is precisely this combination of performance and reliability that, even today, continues to amaze me and reaffirms my belief that SuperOven represents a truly unique benchmark in its field.

Broadly speaking, I believe it depends a lot on our cultural starting point. As an Italian, for example, I have an almost romantic relationship with food: for us, it is an integral part of tradition, family, and togetherness. In other countries, however, cooking can take on very different meanings. In some contexts, it is almost a trend, a lifestyle statement, more linked to style than to real necessity or deep cultural roots.

One aspect that struck me greatly while traveling, especially in Asia, is the idea of sharing. In China, for example, you never order a dish just for yourself: dishes are placed at the centre of the table and shared by everyone. By the end of the meal, each person has tasted everything, which reinforces a strong sense of community. In the West, by contrast, the approach is more individual: you order a dish and consume it alone. From this different perspective on food, I believe we have a lot to learn.

There is also an interesting dimension in the relationship between tradition and innovation. In Western countries, technology is often seen as a tool to create new recipes, reinterpret classics, and experiment. In other cultures, the approach is the opposite: technology is adopted to preserve traditions, to replicate a country’s signature dishes with maximum fidelity. It is a different balance, yet equally fascinating, showing how deeply food is intertwined with the culture of those who prepare and share it.

From my point of view, absolutely: SuperOven is undoubtedly one of the pioneers in this field. Its strength lies in bringing into everyday kitchens tools that never compromise, delivering professional-level quality and performance even in a domestic setting.

In past years, we witnessed a period dominated by rampant consumerism, which led to a real “price war” and a drastic decline in the quality of kitchen tools and home appliances. The idea that, simply because one is not a professional chef, one should settle for substandard tools is nonsensical. On the contrary, investing in quality utensils ensures not only better performance but also longevity, thereby reducing waste and resource consumption. It is preferable to have a product that requires more resources to produce but lasts ten years, rather than a low-quality item destined to break after a few months.

For this reason, I consider the work of Unox Casa essential: bringing excellence and durability into home kitchens, dispelling the notion that “professional” quality is reserved only for restaurants.

As for the future of home cooking, I imagine increasing internationalisation: ingredients, techniques, and tools from different cultures entering our home. New generations, thanks to instant access to information, are less bound by rigid traditions, blending diverse culinary cultures and making them habitual and familiar.

Kitchen spaces will also evolve: what was once a small, secluded area will increasingly become the vibrant heart of the home - a shared, open space. An environment that does not separate but unites: as if every gathering were always a special occasion, when everyone comes together and the kitchen becomes the centre of life.

Listening to Federico, one gets the sense that his personal story and that of SuperOven are intertwined into a single narrative: a story of passion that refuses to compromise, always seeking a balance between innovation and authenticity. SuperOven is not just an appliance; it is a tool that restores dignity and power to the everyday act of cooking, allowing anyone to experience the kitchen with the same rigor and emotion as a professional chef.

The future of home cooking lies precisely in this: not in replicating what happens in Michelin-starred restaurants, but in bringing that same sense of authenticity and sharing into our homes. And if this future already feels within reach today, it is because tools like SuperOven remind us that true innovation does not take the soul from tradition - it elevates it.