ABOUT I LIKE TOO MUCH
One of the things we love to do most is come into your home or offices to teach the authentic way on how to make pasta, all with a rolling pin in one hand and a glass of pinot in the other.
MEET: TYSON BERTONCELLO
FOUNDER & CHEF
Tyson began cooking at 15 and even dropped out of school as his heart just wasn't in a traditional education. All he wanted to do was to serve the food he loved to eat and drink. After a trip to Italy and in being the head chef in a number of restaurants including the two hatted restaurant OMY that he started with his brothers, Tyson went out on his own to start I Like Too Much. Starting with Pinot & Pasta Parties, it has now grown to categoring small and large catering functions also.
HOW I LIKE TOO MUCH WAS BORN
20.1.18 – Naples, Italy
Antonio greeted me at the taxi rank of the main train station in Naples.
He was a passionate taxi driver who had lived in Naples his entire life. In the 20-minute ride to my hotel, Antonio had flooded me with information about his beautiful city.
Over the next few days Antonio became my local tour guide, always asking, ‘what do you want to see?‘ My response was always the same. ‘Food, your favourite spots, and more food!’
During my trip, we visited a famous wood carving shop. As we entered, Antonio mumbled ‘I like too much‘ under his breath.
We then visited his favourite pizza shop. I asked him, out of the hundreds in Naples, why this pizza shop was his favourite?
I got the same answer, ‘I like too much’.
Antonio’s passion for Naples and food, got me thinking about my own journey, the things that I like too much.