My cuisine is emotional with a strong link to tradition yet at the same time innovative. I want a dish I prepare to remain so imprinted in my guests’ minds and that after weeks or even months they come back for that unique dish. When I imagine a new recipe in the kitchen, I try to combine all the ingredients to obtain flavours that create emotions and memories.

My culinary obsession is the constant search for sharpness in a dish through continuous experimentation and combination of ingredients.

My idea of pleasure is the love of beauty, elegance and a cuisine with the smoothness of silk, so not surprisingly the name of my restaurant is Seta.

After work, at the end of a challenging and rewarding evening. It is a moment that I devote to me and sometimes, sip by sip, ideas about a new dish come to me.