Here, we catch up with Shannon Di Cola Schiano to chat about everything from her earliest memories of food to her favourite flavours and culinary inspirations.
The new head chef at Dela, the award-winning farm-to-table restaurant in Galway’s Westend, Shannon Di Cola Schiano works to champion all that nature supplies in her cooking and curation of both the brunch and evening menus, putting a firm focus on local produce and sustainable practices.
Shannon honed her skills in both Ireland and Australia, with notable tenures at Turtle and Hare Dining, Currarevagh House, and Craobh. A self-described ‘classically trained modernist’, Shannon’s innovative approach and passion for sustainable practices align perfectly with Dela’s commitment to zero-waste and farm-to-table dining.
Here, Shannon shares her life in food…
What are your earliest memories of food?
My earliest food memories are deer hanging in our shed getting broken down by our neighbour, picking hazelnuts with my father, raiding my granny’s blackcurrant bushes and apple trees.
How would you describe your relationship with food?
I love everything about food. You see me, and you know well my relationship with food is great! As the years have gone by in my career, my alliances with truffles and foie gras and the finest, most luxurious ingredients has diminished and I have found myself more suited to wild, foraged, local and sustainable ingredients. Back to basics is my happy place.
What was the first meal you learned to cook?
The first thing I learned to cook was rabbit and vegetable soup. It was a very big pot, full of carrots, onions, celery, potatoes, barley and a whole rabbit. It was something that sat on our Stanley stove at home always.
What’s your go-to breakfast?
My absolute favourite breakfast in the whole wide world is Nasi Gorang.
If you’re impressing friends and family at a dinner party, what are you serving up?
BBQ with all the jazz! We have three different BBQs, and a wood fired oven. It’s a thing! Even in the dead of winter!
Who is your culinary inspiration?
My culinary inspiration is definitely my sister. It is because of her that I am who I am today. She was the first to bring pizza and pasta to the house of a lumberjack in the ’80s. She would bring me camping and we would cook all sorts over a big bonfire. She has always pushed me in my career, supported me, and cheered me on in every endeavour. Bloody legend.
What would your last meal on earth be?
My husband’s spaghetti with cherry tomatoes and garlic.
What’s your go-to comfort food?
Hot and sour chicken broth, noodles, and egg.
What’s the go-to quick meal you cook when you’re tired and hungry?
Sticky rice, green beans, pickles, fried egg, chilli oil.
What is one food or flavour you cannot stand?
I love aubergine, but I’d fight ya if you give it to me undercooked!
Hangover cure?
The Suzie Special! A humble ham, cheese and slaw sandwich, or a bacon and egg blaa.
Sweet or savoury?
70% savoury, 30% sweet.
Fine dining or pub grub?
Fine dining. I love the devotion that goes into the whole service.
Favourite restaurant in Ireland?
Kappa-ya in Galway.
Best coffee in Ireland?
Tree Bark Store in Moycullen or Little Lane in Galway. I have had some unique cups in these places. Obviously, Dela for that brunch blend… Rocket fuel!
Go-to beverage accompaniment?
Montepulciano d’Abruzzo or Nebbiolo.
What are your thoughts on the Irish foodie scene?
I love seeing the evolution of the Irish dining scene, with so many people spreading their wings and exploring lands afar, they come back with a longing to try new foods, new flavours and this has been one of the greatest things to happen to us. We have become so diverse in what we want to eat, I love it!
What’s your favourite thing about cooking?
I have to say, my favourite thing has to be the buzz of a great service! I love the discipline, the camaraderie, the working in unison. When many hands are cooking, and everything comes together to work symbiotically in creating something beautiful, it is a truly exhilarating thing.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It is of the utmost importance. Sitting at the table amongst people you love is the most important ingredient to me, it truly nourishes in every way.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
As a mother and a chef who spends most of her time between kitchen and home, I can say that I most definitely don’t get to eat out as much as I would love to anymore, so my opinion is based on very little recent research. What I do find is a good percentage of places are carbon copies of each other. I do not understand the fear of change, but that’s just me. I usually veer towards those that dare to differ. They are the true leaders of our industry, and under their stewardship I believe the Irish food scene will thrive
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I recently had the most authentic Dim Sum in Dublin at Good World Chinese. Chicken feet, spicy tripe, and lotus rice — unreal!
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
My food hero is my husband, Claudio. Currently assistant head chef in Aniar, his flair for flavour—simple or complex—is unreal. He’s always looking for a new thing to learn, can identify any forgeable good from a mile off, is awesome at baking, a BBQ maestro, and a straight up legend!
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The company! Sitting with the right people at the table is the catalyst. I’ve had some of the best meals of my life, simple or starred, with my little family.
Also Read
