Cars And Caviar

I AM A VERY FRIENDLY GUY. I love everyone. But in my profession, it’s tough to build real friendships. I’m always working, flying between my two restaurants in Monaco and New York, and when I’m not working, I’m spending time with my family and kids. And then there’s my age—you don’t expect to make lifelong friends at 40. That’s what makes my friendship with the artist Domingo Zapata so surprising and treasured. We didn’t expect it, but somehow, here we are—two people from completely different worlds, united by a bond that goes beyond our craft.

Domingo first walked into Rampoldi Monaco three years ago during the Grand Prix weekend. He was with a couple of my friends, and after the restaurant had emptied out, I sat down to share a bottle of wine with them. At the time, I had no idea who he was. I didn’t realize he was a famous artist whose paintings are worth millions of dollars, bought by people like Leonardo DiCaprio and Johnny Depp! To me, he was just a regular Spanish guy with a great sense of humor and a laugh to match.

Domingo is a true powerhouse in the art world, blending neo-expressionism, pop art, and street culture into his work in a way that really grabs you. His take on iconic images, like Leonardo da Vinci’s Mona Lisa, has become almost like his signature dish—bold and unforgettable.

What really stands out about Domingo, though, is how he brings together the worlds of fine art and graffiti, mixing the raw energy of the streets with the elegance of classical art. He’s not just an artist; he’s a creative force, with projects that span everything from fashion to literature, and even film.

I now consider Domingo one of my closest friends. He’s like fresh air to me, and I feel so lucky to have met him. He’s unique and so generous with everyone. It doesn’t matter if you’re a friend or not; he treats everyone the same. He has such a big heart, and in Domingo, I found a very good friend just when I wasn’t expecting it. We now manage to get together every couple of months—whether that’s in New York, where I spend half of each month overseeing Rampoldi New York, in Dubai, or here in Monaco.

When we get together, we drink, we eat, we laugh. We always speak in Spanish, as I speak good Spanish. I learned it when I was a young chef, working in the Canary Islands and then at Juan Pablo Felipe’s El Chafán in Madrid. Domingo is actually a very good cook, much better than I am an artist! He makes a great paella, which he learned growing up in Majorca. And after some good food and wine, Domingo starts to paint. It’s pretty spectacular to see him just sitting there, in my restaurant, painting.

One particular night, I remember we had been out together and got back very late. We were hungry, so I looked in the fridge, and all I had was pasta and 1 kg of caviar! So, we made pasta with caviar—a lot more caviar than pasta! It was one of those moments you only get with artists, where you can enjoy life without the usual pressures. Artists live in a different world, in the clouds, where you can disconnect. For me, this is invaluable. In my line of work, there’s constant pressure to be perfect, but moments like these help me forget everything and recharge.

So, when I asked Domingo to draw an illustration for “The Monégasque” maybe that’s why he made sure there was some caviar in the picture! I will keep this forever at home to remember our moments together.

I also have some of his Mona Lisa paintings in my restaurant in New York. Rampoldi is very classic and institutional, so I wanted to shake things up a bit and make people think. I have three next to each other: Mona Lisa Loves New York, Mona Lovers Grace with a Hermes bag as a nod to Grace Kelly, and Monaco Loves Monaco, with the Grand Prix.

In May, it will be my turn to host Domingo at Rampoldi Monaco for the Grand Prix. As always, I’m looking forward to spending quality time with him over a plate of pasta and a bottle of wine—and, of course, I’m sure there’ll be some caviar involved too.

By Antonio Salvatore

Food Editor

A Food Editor for The Monegasque™ , covering culinary art and food trends, Michelin-starred chef Antonio Salvatore was born in Basilicata, Italy, and has traveled extensively, honing his craft in Spain, England, and Russia. Now based in Monaco, he serves refined contemporary Italian cuisine at Rampoldi’s exclusive five-table setting, using top-quality ingredients from Menton, San Remo, and Southern Italy. His signature dishes include bottoni di vitello tonnato, cabri dodici ore, and texture di cioccolato, while at the brasserie, he reimagines classic dishes with a modern twist.