How did you become a chef?

After my studies, I decided to work in the family restaurant, but first I completed apprenticeships with Igles Corelli, Fabio Barbaglini and Alain Passard.




 

How would you describe your style of cuisine?

Cuisine inspired by tradition, but with a watchful eye out for all the latest innovations in terms of style and technology, while remaining true to the region.

 

What is your favorite produce, and how do you select your ingredients?

We're based in the region the Romans used to call Campania Felix, and we have all the very best basic produce right on our doorstep.


 

What is your signature dish?

Innovating with taste.