Kresios

A talk with Giuseppe Iannotti

I am always rejecting fashion or trends, instead trying to develop new concepts that spring from my culture.

How would you describe your culinary philosophy?

I believe cooking is the constant renewal of ideas and methods to meet the wants and needs of the present world. I am a
modernist in the kitchen and do things
differently: I create a semblance of linearity to the superficial eye that conceals a whole world to explore.

What is your culinary obsession?

My culinary obsession is constantly evolving. At the moment I’m working on a development project linked to a very important ingredient in Japanese cuisine: katsuobushi. I am experimenting with applying this technique to meat to create veal katsuobushi.

What are your sources of inspiration?

I have a desire to experiment and learn new techniques that let me express my creativity when preparing ingredients. This contributes to my own personal and professional growth as I study products and then learn about and try new techniques. Cook, test, repeat.

What is your idea of pleasure?

Travelling around the world to discover different cultures and values, which I can then bring to the kitchen through my dishes.

When is your favourite time to enjoy Krug?

The late afternoon, sitting in front of an incredible sunset tasting a glass of Krug Grande Cuvée.