My cuisine is instinctive and personal.
I try to put my own story and experiences into the dishes, to convey the emotions I feel working in the kitchen, thinking about and experimenting with new recipes. So, for example, if you taste a dish cooked through smoking, you will be able to enjoy all the flavours and emotions I have experienced and learnt from on my travels.
Yet, while the experiences may come from afar, the raw ingredients come from our doorstep, at “kilometre zero“. Therefore, fruit, vegetables and fish are all locally sourced, while meat comes from the neighbouring Piedmont region, famous for its superior quality meat cuts. I am also lucky enough to have a fisherman in the family, who provides me with the very best of the local catch.
My passion runs deep, because I believe that experimenting is the only way to really learn.