How did you become a Chef?

As the 3rd generation from a gastronomy family the passion for culinary was given.

How would you define your cuisine?

My cuisine is characterized by Mediterranean lightness and builds on the foundation of classic French cuisine.

What are your favorites products and criteria for choosing?

Products grown in our hotel garden, such as various herbs, vegetables and fruits, as well as products from our own farm "Terreni alla Maggia".

What is your signature?

Our menu "Sapori del nostro Orto" which you can enjoy in the Locanda Barbarossa takes you on a culinary adventure tour through the world of products and aromas from the gardens of Castello del Sole and our agriculture "Terreni alla Maggia".

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

To provide great regional, seasonal expertise of local products to all kitchen staff to inspire each other. As a team to be always on the lookout for new local products that can be combined with traditions.

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

Sunday is the perfect day with the family to make a brunch or late breakfast together. A Bircher muesli recipe to go with it: 150g, Bircher muesli mix, 200ml milk, 300g natural yoghurt, 40g honey, 50ml orange juice. Mix everything well and let it rest in the fridge for one night. The next morning add a fresh apple and 1 banana.