How did you become a Chef?

At a very tender age, we were always at home brought up to entertain by my mother and grandmother. From this day on, my parents still entertain at home, they invite people, friends and family so, it just came naturally.

How would you define your cuisine?

I don’t like to associate my kind of cuisine with fine dining. I’d like to associate it with a culinary journey… an experience. It’s the flair - how my people explain the dishes, how we are furnishing and serving the table.

What are your favorite products and criteria for choosing?

Mediterranean Red Prawns, Local Snails & Rabbit.
I strive to create and change my menus in relation to the peak of the seasonal product in order to help local producers and to make the best out of the product in its peak season.  I also collaborate with two particular farmers that supply me with organic eggs, local pork and rabbits.
Regarding Vegetables, Fruit & Herbs most of the times the source is local and from the same area of the property. 

What is your signature?

Snail ragout. This is a dish that has been adapted from my childhood. The dish has been on my menus for the past 15 years and has been always evolving.
Local snails are braised in local broth with local aromatic herbs till tender, meat is taken out of the shell and a ragout is made up with this to enhance the flavour. This ragout can be easily paired with other ingredients such as Globe Artichokes, Veal Sweetbreads, Guinea Fowl to mention just a few.

What professions surround you and what would you like to pass on to them?

Constant creation and meeting people are crucial. We need to keep evolving and improving the team. Videos, Pictures and SOPs are crucial.
On a weekly basis, I do also challenge my team in coming up with new dishes, recipes that reflect the seasonality.
By adopting this strategy, I can keep evolving and getting better in their skills and day-to-day operation.
3 Key Points to achieve this are seasonality, cost, authenticity.

Do you have a Chef’s tip for Sunday cooking?

Sunday lunch or dinner has to be fun and a way to bring a family together around the table after a busy week. It has to be interactive and with the possibility of involving the whole family. It has to be simple to prepare yet genuine.

A Good Meat Roast or fresh pasta with various fillings are great examples one can use.