My style in cooking is the ‘Inner Thought in respect of Food’:
I don’t want to be recognized as an innovator!! I don’t want to be recognized as a genius! But I want to be recognized as a respectful, humble, cultured ‘ Chef Master ‘, where my cerebral dynamism in recognizing the right and simple combinations of nature’s products can create the right blend of ‘ Pleasure of the Palate ‘ or the memories of lost perfumes and spent during our human maturity and forgetfulness of the hints of our past.
Expressing in every dish my complicity for every single product on the market that belongs to me most in my philosophy of serving and cooking. Creating a simple harmony in uniting the products and in the palate, leaving the visual one second. Creating a line of communication ‘Gustatory! May it imprint a life experience!! Food is life, it is the essence of expression and culture, without exaggerating in quantity but exceeding in quality.
Skillfully demonstrate that each product has a different sensory logic of the palate from others, where a ‘ Chef’ must absolutely and obligatorily extract it through the choice of the most suitable technique to enhance every gustatory and olfactory aspect of the served product to the maximum levels. Avoid the classic temptation, as a chef, to show yourself, but have the obligation to give your own and total importance, in the first place to the dish as a total expression of culture and study of the product and life experience.
“Let the food products introduce you through your knowledge.”
