“The roots of my cuisine come from my personal catering philosophy:
I respect the land where I was born and I enhance the products of the territory
by using culinary techniques and experience learned from traveling.
My cuisine doesn’t have a specific label because I am neither traditional nor radically innovative, but I am a cook who just respects and deeply loves raw materials.



The result is a new product born from a mixture of extemporaneous flavors combined with knowledge: personally I like to call it ‘Instinctive Cooking’.
I cook what I love, what I feel and how I want to, without having to follow any rules or limitations.
I do this every day, with passion."