Two minutes with all'onda's founder, Cordula Schulz
Where did the idea for all'onda - a restaurant centred around risotto - come from?
We wanted to bring a new concept to London, and given my passion for risotto we instantly thought of a menu built around risotto. I have been serving risotto to friends and family at dinner parties for many years and it has become my signature dish - so it felt only right that when I pursued my dream of opening a restaurant, it be focused on risotto.
Your head chef Andrea Granzarolo has spent 6 years working with Hélène Darroze. What makes him the perfect person to bring your vision of all'onda to life?
Andrea is Italian and, importantly, he shares my love for risotto. He has more than 10 years' experience at Michelin-starred restaurants, which has taught him a wide range of cooking techniques and exposed him to a vast array of ingredients. We're so excited to see him apply all of that to risotto at all'onda, to create innovative and surprising takes on the traditional dish.
You were heavily involved in the design of the restaurant throughout the whole process. What element of the space are you most excited about and why?
I love the intimate atmosphere in what we're calling the “cave" - our dining room at the back of the restaurant, which has curved wooden walls and a wooden ceiling.