cuisineart
...home made bigoli with wild
broccoli and sicilian red prawns,
winter black truffle and light
garlic cream
But I don’t only dream in Italian. After I
completed school, I worked in London, then
Bangkok and then Phuket—and this is where the
real magic began. Thailand left its signature on
just about every aspect of my life’s work—the
people I met, the cuisine I encountered and the
culture I experienced infused me with knowledge.
This was where I started to create my own recipes
and develop my personal culinary philosophy. In
fact, I just created a new dish called My Memory
of Asia that embraces these Asian flavors. I used
Iberico pork neck marinated with chilies and herbs
and cooked in sugar with a red radish salad and
chanterelle mushrooms, crispy maniok, lime and
lemon grass jus.
My core belief: high quality cuisine is rooted in
local culinary traditions. The dish must highlight
flavors without limiting creativity and the chef’s
interiors
freedom of expression. Tradition is my master, so
