I grew up in a family where a lot of attention was paid to food. My father was a cook in the army, a butcher and a fisherman in his spare time. From an early age, he taught me cooking techniques, how to pick a mushroom and how to use ingredients. We had a garden and also chickens, pigs and goats.
I have always been interested in how to cook fish stew, how to smoke bacon and sausages or how to grill meat. I believe that family and tradition had a very big impact on me becoming a chef.
I would say my food is modern and simple. My cooking has a lot of Mediterranean, Italian and French influences with small admixtures from Asia. I had the opportunity to work with chefs from those countries so I tried to absorb the best of everyone. When you combine home cooking and good products with modern techniques, you get something wonderful.
I am most impressed by freshly picked mushrooms or freshly taken mussels from the sea, the first cut of smoked bacon taken from the room where it was smoked or vegetables picked from the garden that you watered for weeks and watched it grow. Freshness is key when choosing products.
The freshness and scents of natural aromas delight me as well as our guests. That first contact with the food coming out of the kitchen must be special.
There is no better thing than when you teach a young chef and watch him develop and when in a couple of years using what you have taught him, he develops his own kitchen. That is the peculiarity of what we do when you learn something and then from that, you do something completely new.
Recipes are not too important for Sunday lunch, no one can make the same dish by reading the recipe. The most important thing is feeling. Cook with a feeling not with a recipe.