Everything comes by chance: a request for consultation from a British catering company led to the desire to continue on this path.
This was followed by two specialty restaurants, with a few tables and fine but down home cuisine.
A trip to Bhutan, whereHappiness is the goal led me to the discovery of Eastern flavors. My approach is to focus on presenting dishes where one can easily see the bounty of the earth, and not the current food trend.
For some years now, I have been in training to appreciate the sensory analysis of the food, with intense focus on particular aromas and characteristics of ingredients. This training continues to this day.
I approach the food and the profession with honesty and sincerity, developing a synergy of purpose and intention with close collaboration with clients.
Sandwich con mousse di tonno, sandwich con salmone, tarlerete con cucumber
Involtini pasta fillo e mozzarella con acciuga, hummus con bastoncini di carote e crisps di fillo, mini club sandwiches di pane nero.
Torta di mandorle a pezzettoni, mini bignè alla crema pasticcera, quadrati di cioccolato fondente.
My passion for cooking, which led to owning two restaurants, and my curiosity for the cuisines of other countries, have inspired me to develop new approaches to Asian cuisine, and new recipes using western techniques.