My culinary philosophy consists of making the most of very high-quality ingredients. I believe that it is possible to harmoniously balance things which are generally considered opposites, I mean that a dish can be at the same time simple but evocative, traditional and innovative. I also think that great cuisine should be within everybody’s reach.

I think that inspiration comes from research and the desire to experience new things. I study a lot, I visit lots of new places, I am always curious to taste new foods. I also like buying new ingredients which I have never used and trying to make the most of them. I am always seeking to improve myself and my work, which is my greatest passion.

My father is my hero and his example has always been a point of reference.

I would prepare it for Mr Claudio Molinari, who is now retired but was the Restaurant Manager of the Hotel Suvretta House in St Moritz, where I worked when I was very young. He taught me a lot and I owe him a great deal.

I was a young sommelier eager to learn new things about the profession. I used to work with two exceptionally talented sommeliers. With them, I had the opportunity to taste several great Champagnes, including Krug.