The Interview
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We caught up with Giorgio Del Buono, Italian chef and founder of creative agency, Systems Studio (some of you might recognise him as the chef who catered out for the first in-person members’ meet!). He talks us through his life in London, what inspires him, and shares a classic Italian recipe with us. |
Tell us about yourself and where you grew up?
I’m Giorgio—though everyone calls me Gio—and I lead something of a double life between the studio and the kitchen. By day, I’m a designer and director, running my creative agency Systems Studio here in London. But when I step away from the screen, you’ll find me wielding a different set of tools entirely covered in flour wondering why I thought making fresh pasta at midnight was a brilliant idea. Born and raised in Milan where I learned that good design, good food and la bella vita aren’t luxuries—they’re basic human rights. Moved to London at 19 thinking of staying here for a few months… It’s been 15 years!
My friends say I’m “troppo energico”—too energetic—and that I have more projects than hours in the day. They’re absolutely right, and I’m taking it as a compliment!
How did you begin your career?
Would you believe my glamorous London career began pulling pints at Wetherspoons in Leicester Square? From there I studied design at the University for the Creative Arts, bounced around some fantastic design studios, and in 2017 thought, “You know what? I can complicate my life,” and launched Systems Studio. Best decision ever.
The cooking thing? That started when I was 13 and decided my mamma’s pasta needed “improvements.” She was not amused. I’ve been the unofficial chef for every friend group since uni—partly because I love it, partly because British cooking in student halls was genuinely frightening. A few years ago I thought, “Why not add more to my life and put complete strangers around a table with my dinner party obsession?” and started running regional Italian food supper clubs. Best decision ever.
What were you like as a child / at school? What did your school reports say about you?
Oh, the classic Italian school report: “È bravo ma non si impegna”—basically “He’s clever but doesn’t put 100% effort in it.” My teachers clearly didn’t appreciate that I was very busy — just doing completely different things. Probably conducting “experiments” with my lunch. It’s about priorities haha.
What do you value above all else?
Real feelings, real experiences, real connections—basically anything that makes you forget to check your phone. I’m allergic to fake enthusiasm.
Morning person or night owl?
Total morning person! “La mattina ha l’oro in bocca”—the morning has gold in its mouth, as the old italian way of saying. Though knowing me, I probably stayed up too late the night before working on “just one more thing,” so my mornings are powered by enthusiasm and espresso cocktails.
What did you have for breakfast?
One espresso, no milk, no sugar.
Favourite piece of art – book, film, etc and why?
Agnes Martin’s paintings make my designer heart sing—those gorgeous, obsessive grids that somehow feel both mathematical and emotional. It’s like visual meditation. One Flew Over the Cuckoo’s Nest is my film obsession. There’s something brilliant about performers performing as people performing madness. And for books Le Otto Montagne (The Eight Mountains) by Paolo Cognetti. It’s a beautiful meditation on friendship, place, and the different paths we choose in life, all set against the backdrop of the Italian Alps that feel like home to my soul.
What is your favourite season and why?
Spring! I’m basically a human radiator who melts into a puddle the moment it hits 26 degrees. Plus, spring vegetables are the absolute best.
What one dish could you make and eat daily for the rest of your life?
Pasta al pesto —but the real deal, not that green “sauce” they serve in some places.
Last thing you purchased?
A vintage yellow gilet from Vinted.
Worst piece of advice you’ve been given?
“Plan thoroughly”. Turns out the best discoveries happen when you dive in headfirst and figure it out as you go. Thinking through doing.
What inspires your work?
People, in all their complexity. Whether I’m designing a brand identity or crafting a menu, I’m ultimately trying to create something that resonates with human experience. I watch how people move through spaces, what makes them smile, what stories they carry with them. Both food and design are fundamentally about communication and connection—my job is simply to facilitate those moments.
When do you feel most like yourself and why?
When I feel I’m living for real. When I’m completely absorbed in enjoying something—like really enjoying it, not just Instagram-enjoying it. Whether I’m getting lost in a design problem, having my mind blown by a perfect meal, or laughing so hard with friends that I forget I’m supposed to be a professional adult. Those moments when you’re so present that everything else just disappears.
Phrase or motto you say most often? Aka “if you don’t ask, you don’t get”.
You only live once”—I know, I know, it sounds like so cliche and from a motivational poster, but it’s genuinely how I make decisions! Not in a “let’s do something stupid” way, but more like “life’s too short for overthinking. It’s what made me move countries, start my own business, and turn my dinner party addiction into actual supper clubs.
How do you define success and leading a “good life”?
Success – If you’re genuinely energized by your life, you’re winning.
Good Life – Acceptance. being brave enough to accept both the amazing and the ridiculous parts of being human. Plus really good olive oil.
The Recipe
Tempura Courgette Flowers with Buffalo Ricotta and Mint
Serves 4-6 as starter
There’s something almost magical about courgette flowers—they’re delicate, beautiful, and have this incredibly short season that makes them feel precious. This recipe transforms them into little golden parcels of summer joy.
For the filling:
- 250g buffalo ricotta (or the best ricotta you can find)
- 8-10 fresh mint leaves, finely chopped
- Zest of 1 lemon
- Pinch of sea salt
- Fresh black pepper
For the tempura batter:
- 100g 00 or plain flour
- 100g cornflour or rice flour
- 200ml ice-cold sparkling water
- Pinch of salt
(batter should not be completely liquid, you can always adjust consistency adding more flour / more water for desired outcome, the measurements are not scientific)
You’ll also need:
- 12 courgette flowers (look for ones that are firm and just opening)
- Neutral oil for frying (sunflower or rapeseed is good)
- Flaky sea salt to serve
Method:
First, gently clean your courgette flowers—remove the pistil from inside Pat them completely dry.
Mix your ricotta with the chopped mint, salt, and a good grind of black pepper. Taste it—it should be creamy with mint cutting through the richness. Salt and pepper as per your taste
Using a small spoon or piping bag, carefully fill each flower with about a generous teaspoon of the ricotta mixture (however it depends on the flower’s size) Don’t overstuff them—you want to be able to twist the petals closed gently.
For the batter, whisk the flours and salt together, then gradually add the ice-cold sparkling water. Don’t overthink it—a few lumps are ok. The batter should be light and just coat the back of a spoon but not too liquid
Heat your oil to 170°C. Dip each stuffed flower into the batter, letting excess drip off, then fry for about 2 minutes until golden and crispy. They should puff up beautifully.
Drain on kitchen paper for just a moment, then serve immediately with a sprinkle of good flaky salt. The contrast between the crispy, light batter and the creamy, herby filling is absolutely divine.
Note: have everything ready before you start frying. And always use the best ingredients you can find—it makes all the difference.
Supperclubs, catering, private events
@926dot1
Creative agency
@systemsstudio
www.systems-studio.com
Personal Instagram
@giorgiodelbuono
