Tell us about your culinary journey and what inspired you to become a chef

I was born and raised in Puglia, where food is identity, culture, and family. My culinary journey started at home — watching my grandparents and my mom transform simple ingredients into something extraordinary.

Over the years, I’ve worked in fine dining and Michelin-starred restaurants, luxury hotels, and fast-paced international environments across Italy, the UK, Denmark, China, and now the UAE. Each step taught me discipline, humility, and the importance of constant reinvention and adaptability to new cultures and people.

My inspiration has always been the same: to tell stories and convey ideas through food, connecting traditions with modern techniques, and carrying the flavors of my land wherever I go.

Are there any signature dishes that best represent your style?

Yes, my cuisine is Mediterranean at its core, Italian at heart, and international in execution.

A few dishes that truly represent me:

• Risotto with scampi, sea urchin, parsley sauce, and cheese sauce (with a secret Asian ingredient)

• Taleggio, Potato & Mint Tortelli with Pancetta and Pears

My style is clean, expressive, and ingredient-driven: let the produce speak and elevate it without overcomplicating.

What are three ingredients you always keep in your kitchen?

• High-quality Italian olive oil, the perfect base for any dish

• Fresh seafood, my favorite ingredient and the heart of many of my menus

• Seasonal citrus, to bring balance, freshness, and brightness to any preparation

If I could add a fourth: the best-quality pasta and Italian rice, because they are the soul of an Italian kitchen.

4. How are you adapting to your new role? What are your plans?

Taking on this new role has been an opportunity to redefine myself as a chef.

After years in fine dining, moving into a contemporary casual dining environment gives me:

• A fresh perspective

• New creative challenges

• The chance to build a strong team culture

• The possibility to create a menu that is both authentic and accessible

My plan is simple but ambitious: quality first, consistency always, and a clear Italian identity that guests can feel in every bite.

At the same time, I want to mentor the team, shape young chefs, and bring the restaurant to its full potential.

What advice would you give to aspiring chefs?

I often approach the world with something I learned back in high school: Socrates said, “I know that I don’t know.”

For me, it means being aware of my limits, and challenging myself every day to go beyond them.

So, to aspiring chefs, I would say:

• Stay humble, because the kitchen will always have something new to teach you

• Master the basics first; only then can creativity grow on a solid foundation

• Travel and embrace different cultures, they will transform the way you think, taste, and cook

• Be patient and disciplined, especially on the toughest days

• And above all: never stop reinventing yourself. The best chefs evolve continuously