We always think about someone in particular when we cook, otherwise it is simply called preparing something to eat. When I cook, I think about the guests of the Restaurant, sitting out there. I think about their experiences, and how I would like them to feel when they are tasting my creations. And at the same time, I cook with a carefree head and a generous spirit. On the other hand, cooking is a love story. It is essential to fall in love with the products, match them properly and then tell their story on the plate with empathy and emotions. I share this love with my wife, Alessandra, our maître, the one who welcomes in the very guests that I focus on: she is my right-hand woman, my mirror, the other half of each dish.
Each job has its own keywords. In a Restaurant, the result that reaches the plate is fruit of a multi-episode story, each with its own “password”:
My recipes get their soul from the people who make and present them.