1 Michelin Star 2022
My family had a strong passion for food. Every single ingredient was produced on my grandfather’s farmland. For that reason, I decided to become a Chef.
Since my adolescence, I worked with local artisans in Apulia, the region I come from. That is where I assimilated the fundamentals of cuisine. Then I moved to Tuscany where I met great Chefs who gave me the chance to travel and work in renowned restaurants in the world, in the United Kingdom, Australia, Asia and in the Caribbean.
I always choose seasonal products, and I like to enrich my dishes with the ingredients I discovered travelling around the world. I combine them with products from local farmers.
In my cuisine I cannot help but create Mediterranean dishes with fish, especially raw fish. Stuffed pasta is a true passion and being very gourmand my strength is desserts.
In my opinion, a Chef has to inspire his team by sharing his passion and determination. Studying together every single dish is also essential to keep everyone motivated.
In Tuscany on Sunday, we prepare home-made pasta with ragù and preferably stuffed pasta. I remember, when I was a child, waking up every Sunday morning with the smell of ragù. That would make me feel at home.