Over twenty years of passion have paved the way I walk today. A journey of research and discipline that culminates in a precise lifestyle choice: combining rigorous method with the warmth of conviviality.

CLASS OF 1990. Graduated as a "Restaurant and Hospitality Technician." I began my journey like many others: starting from the basics, in the simplest roles, where the craft is truly learned.

After extensive national and international experience in Michelin-starred restaurants and high-end hotels, my cuisine, which critics have called "Logically Illogical," took shape. Studying and crafting local and seasonal ingredients, blending them with the simplicity of the elements to highlight their characteristics in a style waiting to be discovered. This is what I propose in my menus. The simplicity of seeking out the flavors of the past, bringing them into the present, and anticipating rediscovery in the future.