A Conversation With Chef Diego And KC Of Stefania

KL feels a little closer to Rome, thanks to Chef Diego and Kesavan Purusotman (KC). The two driving forces behind the city’s most talked-about new Italian spot share their take on what makes them tick.

If you’re tuned into KL’s evolving food scene, you’ve probably heard of Stefania, the city’s hottest new Italian joint. Amid many Italian eateries, Stefania stands out with its authentic Roman flavours and ingredients. The décor echoes this too, with Roman art and design that will transport you to cobblestone streets and the Colosseum.

But beyond the food and atmosphere are the two men behind it: Chef Diego Reali, a fourth-generation Roman chef rooted in family tradition yet open to fresh interpretations; and Kesavan Purusotman (KC), founder and CEO of the Continuum Hospitality Group, who brings a sharp sense of culture, design, and experience to life.

They say that all roads lead to Rome—and these two have just created a shortcut for KL locals. Here, they share their vision.

What’s your favourite kind of emotional vibe to set when creating a new space?

It really depends on the concept. We always start with the product and the kind of experience we want to deliver, then build the energy and ambience around it. With Stefania, for example, the goal was intimacy, so we leaned into Roman décor and details that would make guests feel like they were dining in the heart of Italy.

How do you decide what you’d like to work on next?

Traditionally, most entrepreneurs move towards the safest direction and scale what already works. For me, it’s the opposite. I thrive on venturing into new genres of cuisine, nightlife, and experiences. Doing the unexpected is what excites me most and keeps the journey meaningful.

From nightlife to food and events, what keeps you curious and drives your ideas?

I’ve always been fascinated by how people respond differently to a product or space. The same concept can spark joy, nostalgia, or curiosity depending on who experiences it. That’s why I love experimenting.

Which of your venues would surprise people the most if they knew the origin story behind it?

Definitely Cili Kampung. During lockdown, nightlife businesses couldn’t operate, and it felt like I had hit a roadblock. I went to Langkawi to clear my head, and in the middle of that low point, I stumbled on what turned out to be the best Malay food I had ever tasted. That experience completely shifted my perspective. What started as a trip to reset became the spark for Cili Kampung.

What’s something people would be surprised to learn about you?

On the outside, I may come across as serious, but those who know me well discover that I enjoy a good time and a good laugh with great company. That balance between intensity and lightness keeps me grounded.

What’s one technique you learned from your family that you insist on preserving at Stefania?

Flavour. My family taught me that cooking isn’t just about the ingredients—it’s about how you treat them. We taste constantly, adjust gently, and believe that less is more. Let the quality of the ingredients shine. At Stefania, I still follow that philosophy: slow-simmered sauces, pasta finished in its sauce, and patience at every step. That’s how true flavour is built.

Walk us through the process of adjusting your dishes to better suit local palates.

I start by trying local food and understanding the flavours that people here enjoy. From there, I experiment, tweak, and sometimes combine ideas. Having a strong team is important—we work together on R&D, exchange feedback, and refine the dishes until they feel just right for our guests while still staying true to Roman tradition.

Can you remember the moment when you realised that this is what you want to do for a living?

Honestly, I never initially wanted to be a chef. I grew up in a family with a restaurant
background—a line of restaurateurs—so it came naturally. Some might call it talent in the family, but for me, the passion grew over time as I worked and cooked. The real reward is the satisfaction when someone enjoys the food and flavours you’ve created. That said, I never suggest anyone take up
this career unless they truly love it. The hours are long, and you often miss special
occasions with loved ones because you’re behind the scenes making someone else’s celebration memorable. It’s a beautiful job, but it’s a tough one—you really have to be sure before walking this path.

Working long hours can be really gruelling—how do you unwind after a hard day in the kitchen?

I like to spend time with my wife, go on holidays when I can, and enjoy a good meal with loved ones. Where do you see your cooking journey going next? Wherever the journey takes me. I’d love to do more collaborations in other countries, learn, and share with chefs from different backgrounds. Here at Stefania, my hope is to build a strong, capable team so that one day I can slowly step back, focus on mentoring them, and empower the next generation of young chefs.

Stefania