How would you describe your culinary philosophy?
My philosophy is based on the concept of “modernism”, or in other words on the constant need to renew ideologies and methods so that they are consistent with the new needs of the modern world: renewing, doing things differently, inverting orders. I think of myself as a modernist in the kitchen, as someone who likes to subvert, while maintaining a rigorous but inverted sense of order. I always try to use a language that is essential but rich, with a semblance of linearity that conceals from the superficial eye or palate a whole world to explore. When I think about creating a new dish, I focus on the contrasts between old and new, with my heart in origins and tradition and my head in the world. In this process, I always try to reject styles, fashions and mores, trying instead to develop new concepts that spring from the nature in which I was born and raised.
What is your culinary obsession?
My culinary obsession always changes, evolves. At the moment I’m working on a development project linked to a very important ingredient in Japanese cuisine: katsuobushi. In this case, the experimentation lies in the application of this Japanese technique to meat, in order to create veal katsuobushi.
What are your sources of inspiration?
The desire to experiment and learn new techniques that let me express my creativity when preparing the ingredients I use in my dishes is a constant feature of my ongoing professional and personal growth. Is a constant need to observe and understand: studying products, learning about new techniques and trying them out, and then cooking, testing and repeating.
What is your idea of pleasure?
My idea of pleasure is travelling around the world and learning all the different cultures and their values and then apply what I have been learned in my kitchen and in my dishes.
Your ideal moment to drink Krug?
The late afternoon, sitting in front of an incredible sunset tasting a glass of Krug Grande Cuvée.