As a chef, I’d like to share four instruments in my food: nature, craft, artisan, cooking. I believe this is the purest way to appreciate the complexity of nature, and this is what motivates me to develop and explore the gastronomy of the world.
With my dish I’d like to represent the togetherness of food, which consists of traditions, techniques, events, memories. Each of my dishes represents a moment in time and illustrates my journey to the present day by respecting and protecting nature.
Nature shapes the ecosystem of farmers, fishermen, cattle breeders and artists, all of whom are intertwined and connected by the culture of food.