I’ve been cooking, eating, travelling and obsessing over food for more than 20 years.

I’m Italian, so naturally I grew up with a deep respect for good ingredients, proper technique and the simple pleasure of sitting around a table with great food and company. But my cooking style has difficulty stayed inside the Italian box. Living and working across Europe, the Mediterranean, Asia and the Caribbean has shaped the way I think about food — and fusion is where I feel most at home.

I love crazy fucking delicious food. To be shared, enjoyed and loved, but delicious isn’t enough. I want it to be fresh, nutritious, balanced, colourful, satisfying and a little bit unexpected.

My inspiration can come from anywhere: a Mediterranean seafood dish with an Asian kick, handmade Italian pasta with Caribbean flavours, grilled vegetables with something spicy and fermented, a great local fish treated with Italian technique, or simply whatever looks incredible at the market that morning.

I don't follow rules just for the sake of following them. I follow flavour.

And food is only half of the experience.

I’m a big believer that the right wine, craft beer or cocktail can completely change a meal. Over the years I've developed a strong knowledge and passion for wines, craft beers and mixology, so I love pairing the food with something in the glass — sometimes classic, sometimes unconventional, always with a reason behind it.

What I really enjoy is creating a meal around the people sitting at the table. Maybe you're curious about Italian food, maybe you want something completely different, or maybe you just want an amazing dinner without knowing exactly what you want until we start talking.

That's my kind of cooking. No rigid menus. No unnecessary fuss.

Just great ingredients, bold ideas, good drinks, a bit of madness and food that makes you go: if we can finish the evening still talking about that meal, glass in hand, then I've done my job.