Colombie-Britannique

District régional du Grand Vancouver

Canada

Vancouver

My story in the kitchen is an adventure that has lasted for over 20 years. It all started with my mother, also a chef, who passed on to me her passion for cooking and her love for simple and genuine ingredients. Growing up a few steps from the sea, I developed a deep respect for seafood and learned to enhance their authentic flavors. Today, as a professional chef, I have refined my ability to transform fresh and seasonal ingredients into dishes that celebrate Italian (but also Eastern) culinary tradition, enriching it with a touch of creativity and innovation. My cuisine is a sensory journey made of authentic flavors and emotions to share. Bread baking and fresh pasta are my great passions, and I like to involve my guests in the preparation of the dishes, telling them the stories behind each ingredient. My cuisine is a hymn to seasonality and sustainability: I carefully choose each ingredient, favoring zero-mile and organic products. I am particularly proud of my vegan and vegetarian offerings, which demonstrate how an ethical diet can also be delicious and satisfying

Orecchiette made by hand, with rapini and crispy toasted breadcrumbs

Handmade Orecchiette, Rapini & Toasted Breadcrumbs

Plant-based polpette in slow-cooked tomato sugo

Nonna Pasqualina's Polpette in Slow-cooked Tomato Sugo

Shortcrust pastry shell, plant-based Vanilla cream & Amarene (Italian sour cherries in syrup)

Shortcrust pastry shell, plant-based Vanilla cream &amp; Amarene (Italian sour cherries in syrup)

Pasticciotto with Pastry Cream & Amarene

Golden, soft focaccia in the Puglisn tradition; topped sweet cherry tomatoes and briny green olives.

Focaccia Pugliese - Cherry Tomatoes & Green Olives

In Puglia, the table is never just a place to eat. It is where time slows down, stories are told, and love is passed from hand to hand. This is the cuisine I grew up with: my grandmother's kitchen, the smell of the sea, the warmth of a land that has generosity in its DNA. Root &amp; Soul is my love letter to Puglia, plant-based dishes rooted in Southern Italian tradition. Because in Puglia, the best ingredient has always been the people around the table.