My culinary philosophy has grown out of my work experience, which allowed me to revisit the Italian gastronomic tradition so as to adapt and revitalize it with inventive aesthetic values from Danish new cuisine.
Revisiting a tradition allows one to enhance it with innovative techniques in order to create a recipe in a way that allows for variation and diversity.
For my part, I bring together contrasting colours, aromas and flavours to enhance the “character” of a recipe in a balance of quality, consistency and colours.
A chef should be a “manipulator”, able to transform ingredients while respecting their true nature. In gastronomy, transformation must bring out the quality of the ingredients.
I want the diner to “taste” my passion for my profession, my personality, my experience, my art. This is what gives my creations the authentic taste I admire.
To revisit a traditionis not to belie (/distort) it, but rather to respect it and to build on it.
When I interpret even the most simple traditional recipe, my aim is always to enhance it.
And indeed simplicity is the key to true quality and elegance.