Cooking Without Borders: Hilton’s Chef Gemma Carlassara’s Culinary Journey Rooted in Tradition and Connection

For Executive Chef Gemma Carlassara, food is more than craft…it is memory, heritage, and above all, storytelling. Born into the rhythm of her grandmother’s kitchen in Italy, Chef Gemma has since carried her culinary journey across France, Estonia, Qatar, Saudi Arabia, and now Bulgaria, each chapter shaping her identity as both chef and leader. At Hilton Sofia, she approaches food as an emotional language, creating menus that marry Bulgarian traditions with global influences, offering guests both comfort and discovery. Her philosophy is rooted in authenticity; dishes that are honest, soulful, and unforgettable, and her leadership reflects the same values: empathy, mentorship, and respect.

With roots that run deep and a vision that stretches wide, shares Chef Gemma shares the stories, values, and passions that continue to shape her craft.

When did you first fall in love with cooking?

There isn’t an exact moment when I fell in love with cooking,  it’s something that has always been part of me. Growing up in Italy, food is more than just a meal… it’s a way of life, a tradition, and a language of love. I was constantly surrounded by it, especially with my grandmother, who not only cooked with incredible passion but also cultivated many of the ingredients herself.

I would spend hours with her in the kitchen, watching, learning, tasting - feeling the rhythm of real home cooking. It wasn’t fancy, but it was honest and full of soul. Those moments taught me that food is about care, connection, and storytelling. That’s where the seed was planted. I didn’t choose cooking - it chose me, and it’s been with me ever since.

You’ve worked in diverse locations - Italy, France, Estonia, Qatar, Saudi Arabia, and now Bulgaria. How has this international journey influenced your culinary identity and leadership style?

I’m very grateful to have worked in such diverse countries. Each experience has enriched my culinary identity and leadership style in unique ways. Being exposed to different cultures and their traditional foods gave me the opportunity not only to taste and appreciate their flavors but also to understand the stories and values behind them.

This cultural insight helps me transform local palates into something more international while embracing diverse cooking techniques to create memorable and varied dining experiences for guests.

On the leadership side, working with people from so many backgrounds has been invaluable. It taught me to understand different ways of thinking and communicating, which is crucial in a multicultural kitchen. It has strengthened my ability to connect with my team on a deeper level and lead with empathy, respect, and clear communication.

Now that you're Executive Chef at Hilton Sofia, how are you approaching Bulgarian culinary traditions, and do you plan to incorporate any local ingredients or dishes into your menus?

As Executive Chef at Hilton Sofia, I’m embracing Bulgarian culinary traditions with great enthusiasm. One of the exciting ways I connect with the local food scene is through the farmers’ market we host at our hotel. It’s an incredible opportunity to meet local producers, see their fresh, seasonal ingredients firsthand, and develop a genuine curiosity and respect for what Bulgaria has to offer.

I strongly believe in the ‘50 miles’ philosophy, using products sourced within a 50-mile radius whenever possible, to ensure freshness, support local communities, and honor the land. Incorporating these authentic Bulgarian ingredients into my menus allows me to create dishes that resonate with both locals and visitors, offering them a true taste of the region while blending it with my own culinary background.

What drew you to Italian-Mediterranean cuisine originally, and how do you balance staying true to those roots while embracing new regional flavors, such as those found in Bulgaria?

Italian-Mediterranean cuisine is in my DNA,  I grew up cooking it and it will always be a part of me. But alongside that deep connection, I’ve always been curious about exploring new flavors and techniques from around the world. That curiosity drives me to continuously research and experiment.

Working with a diverse team at Hilton Sofia has been a huge support in this journey. Their unique backgrounds inspire me to dive into their traditional flavors and perspectives, which enriches my own cooking. Outside of work, my travels have also opened my eyes, mind, and palate to a wide range of culinary experiences.

Balancing staying true to my roots while embracing regional influences like Bulgarian cuisine is about respect and creativity, honoring tradition while thoughtfully blending in fresh, local elements to create something new and exciting for our guests.

OXBO Restaurant at Hilton Sofia

Many chefs today see food as a form of storytelling. What stories are you hoping to tell through your menus at Hilton Sofia?

For me, food is deeply personal. At Hilton Sofia, I want every menu to tell a story that feels real, comforting, and honest, something that makes guests feel at home, yet leaves an emotional mark. Whether it’s a traditional Bulgarian dish with a modern twist or a global classic reimagined through local ingredients, I want guests to taste not just flavor, but feeling. I believe in authenticity, no unnecessary complexity, just food that speaks to memory, emotion, and connection. I want guests to feel a sense of familiarity, even if they’re far from home, and also discover something new that stays with them long after the meal is over. Each dish is a conversation. It might tell a story of my own culinary journey, of Sofia’s rich heritage, or of the people behind the ingredients we use. My goal is to create menus that are not only delicious, but meaningful, rooted in place, driven by passion, and served with intention.

What does leadership mean to you in a professional kitchen,  and how do you mentor and inspire your team in this new chapter?

To me, leadership in a professional kitchen is about setting the tone, both in excellence and in culture. It’s not just about being the most skilled or experienced; it’s about being present, listening actively, and leading by example every single day. Kitchens are high-pressure environments, and as a woman stepping into this leadership role, I’m deeply aware of the power of empathy, clear communication, and consistency.

Mentorship is at the heart of my leadership style. I take the time to understand each team member’s strengths, goals, and learning styles. Whether it’s walking a junior cook through a new technique or helping a sous chef step into more responsibility, I focus on building confidence alongside competence. I encourage collaboration, celebrate wins, big and small, and make space for honest feedback. In this new chapter, I want to create a kitchen where discipline and creativity thrive together, where every team member feels seen, respected, and challenged to grow. Leadership, to me, means lifting others up while never losing sight of the passion that brought us all here: the food.

How does working with a global hospitality brand like Hilton empower ,or challenge, your creativity and vision as an Executive Chef?

Working with a global hospitality brand like Hilton is both empowering and challenging in the best possible way. On one hand, it provides a strong platform: the brand’s global standards, diverse clientele, and commitment to quality give me the resources and reach to bring my culinary vision to life. There’s a sense of trust and credibility that comes with Hilton’s name, and that opens doors for innovation.

At the same time, the challenge lies in balancing creativity with consistency. I have to stay true to Hilton’s brand promise while also infusing local flavor, seasonal ingredients, and unique guest experiences. That pushes me to think more strategically: How can I surprise and delight guests while honoring the structure and identity of an international brand?

As an Executive Chef, I see it as an opportunity. Hilton encourages growth, cross-cultural collaboration, and continuous learning, whether through exposure to global trends or mentorship from culinary leaders across the network. That kind of environment doesn’t limit my creativity; it refines it. It helps me evolve not just as a chef, but as a leader who’s capable of delivering both excellence and innovation on a global stage.

Regale Bar at Hilton Sofia

As a female Executive Chef in a traditionally male-dominated field, what challenges have you encountered, and what progress do you hope to see for women in the culinary world?

As a female Executive Chef in a field that’s long been male-dominated, I’ve faced my share of challenges, having to prove my capabilities more than once, being underestimated in leadership meetings, or feeling like I had to adopt a tougher exterior just to be heard. In the early stages of my career, there were times when I was the only woman in the kitchen, and I had to work twice as hard to earn the same respect.

But those experiences also shaped me. They taught me resilience, self-awareness, and how to lead with both strength and empathy. I’ve learned that the most effective leadership doesn’t come from ego, it comes from consistency, respect, and building others up. Today, I use my platform to mentor young women in the kitchen, create inclusive spaces, and challenge outdated assumptions about what leadership ‘should’ look like.

Looking ahead, I hope to see more women in executive roles, more mentorship opportunities, and a real cultural shift in how kitchens are structured and led. I want to see a culinary world where women don’t have to ‘prove themselves’, where their talent, creativity, and voice are simply expected and valued. We’ve made progress, but there’s more to do, and I’m proud to be part of that change.

Quickfire with Chef Gemma

What time do you wake up / what is your daily routine to start your day? I wake up every day at 8 a.m., and I always start my morning with a good cup of coffee, it’s a small ritual that helps me ground myself and focus. After that, I walk to the hotel, which gives me time to clear my mind, observe the city waking up, and mentally prepare for the day ahead. That quiet time in the morning is important to me. It allows me to arrive at the kitchen focused, energized, and ready to lead the team with intention.

What do you do for self-care? As a woman in a demanding and traditionally tough role, I promised myself early on that I would always make time to care for my femininity outside of the kitchen. Whenever I have time off, I intentionally step away from the rigid structure of the uniform, I wear a beautiful dress, do my makeup, and embrace that softer, more personal side of myself. It’s a small but powerful way to reconnect with who I am beyond the chef’s jacket. It reminds me that I can be strong, decisive, and resilient in the kitchen, but still sensitive, emotional, and fully myself when I'm off duty. That balance is essential to my well-being, it helps me stay grounded and feel whole.

What do you enjoy cooking? There isn’t one specific dish I love to cook above all, it really depends on the moment and the inspiration. But ever since I married someone from Asia, I’ve truly fallen in love with bold, fresh flavors like spicy chilies, curry leaves, lemongrass, and coconut. These ingredients have completely expanded my palate and added a whole new dimension to the way I cook. Right now, I’m a bit obsessed with making Gochujang peanut noodle soup, it’s rich, comforting, and has that perfect balance of heat, umami, and creaminess. I love how food allows us to blend cultures and stories, and this dish is a reflection of both my personal life and my creative side as a chef.

When entertaining guests at home, what do you like to serve? As a good Italian, I absolutely love spending time with friends, and when I invite them over, the first thing I always prepare is a proper Aperitivo. For me, it’s all about creating a welcoming and relaxed atmosphere. I usually set up a beautiful board with a selection of cheeses, cured meats, olives, chips, and a few little bites to nibble on. And of course, no Aperitivo is complete without a perfectly chilled Aperol Spritz. It’s simple, sociable, and full of flavor, just like the best kind of gathering.

Any tips on creating an outstanding guest experience at home? When creating a special experience at home, the most important thing is to make your guests feel truly comfortable, like they’re in their own home, but with a touch of extra care. It’s not just about the food (even if that’s a big part of it); it’s about the full atmosphere.

1. Set the mood with the right music, something soft and warm that invites conversation.

2. Pay attention to lighting, dim and cozy works wonders.

3. Serve soul food: dishes that are made with love, that tell a story, and that bring people together.

As an executive lady chef, I believe that hospitality is about emotion. It’s not about impressing, it’s about connecting, creating moments that linger long after the evening is over.

Ravioli ai Gamberi

Chef Gemma’s Favorite Recipe

Ravioli ai Gamberi  Serves 8

Pasta Dough

·         1 cup (4.4 oz) all-purpose flour (Italian “00” flour if available)

·         3 ½ oz egg yolks (about 6–7 large yolks)

·         Pinch of salt

·         1 tablespoon cuttlefish ink

Directions:

1. On a clean surface or in a bowl, make a well in the flour. Add the egg yolks and salt. Mix and knead until a smooth dough forms.

2. Divide the dough: take one-third and knead in the cuttlefish ink until evenly black.

3. Wrap both doughs in plastic wrap and let rest in the refrigerator for at least 3 hours.

   
   

Filling

• 7 oz burrata cheese, finely chopped

• 3 ½ oz ricotta cheese

• 3 ½ oz raw red shrimp or prawns, finely chopped

• Salt and freshly ground black pepper, to taste

• Grated lemon zest, to taste

Directions:

1. In a bowl, combine the burrata, ricotta, and chopped shrimp.

2. Season with salt, pepper, and lemon zest.

3. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.

   
   

Ravioli

1. Roll out both doughs into thin sheets (a pasta machine is ideal).

2. Place 1 ½ tablespoons (about 1 ½ oz) of filling onto the plain pasta sheet at intervals.

3. Cover with the black ink pasta sheet, pressing gently around the filling to seal. Cut into ravioli shapes and press edges firmly.
   

Garnish & Sauce

• 14 oz red shrimp (reserve 8 whole for garnish; chop the rest for carpaccio)

• 3 ½ oz cherry tomatoes confit (or slow-roasted cherry tomatoes)

• 1 ¾ oz Parmesan crisps (see note below)

• ⅔ cup (5 ½ fl oz) shellfish bisque or seafood stock

• 2 tablespoons butter

• Fresh thyme sprigs

• Fresh purple basil or mixed baby greens
  

Directions:

1. Slice 8 shrimp very thinly and press between sheets of plastic wrap to form carpaccio. Chill until ready to plate.

2. In a skillet, melt the butter with a few sprigs of thyme. Add the remaining shrimp and cook gently until just opaque.

3. Warm the bisque, then froth with a hand blender to create a light foam.
   

Assembly

1. Arrange the shrimp carpaccio on each plate as a base.

2. Cook the ravioli in salted boiling water until they float, 2–3 minutes.

3. Transfer the ravioli to the skillet with shrimp and butter, tossing gently to coat.

4. Place 8 ravioli on each plate. Garnish with cherry tomato confit, Parmesan crisps, and a spoonful of bisque foam.

5. Top with fresh basil or greens and serve immediately.
   

Note: To make quick Parmesan crisps, spoon grated Parmesan in small mounds on a parchment-lined baking sheet and bake at 400°F for 5–6 minutes until golden and crisp.

Buon Appetito!