I am an Italian chef, born in Venice, with 16 years of experience in fine dining. Throughout my career, I have held the position of sous chef at prestigious establishments such as Pianeta Terra in Amsterdam, recognized among the 50 best Italian restaurants in the world, and at Michelin-starred restaurants like Cielo in Ostuni and Materia Prima. More recently, I worked as Executive Chef in Hilversum, leading the restaurant Vyr. Currently, I am taking some time to be close to my family while staying deeply connected to my greatest passion: cooking.

Menu Options (4 / 5 / 6 / 7 Courses)

Your personalized menu can be created by selecting dishes from the list below.

Starters

• The original Venetian Carpaccio from Harry's Bar by Cipriani

• Pumpkin flan, blue cheese fondue, Parmesan crisp

• Grilled squid with red cabbage gazpacho and a melon–cucumber salad

First Courses

• Mushroom risotto with lemon zest

• Beetroot & Gorgonzola risotto

• Seasonal vegetable risotto

Main Courses

• Lamb neck with roasted vegetables and mousseline

• Celeriac en croûte, carrot molasses, roasted carrots

• Fillet of the fish of the day with saffron cream and roasted vegetables

Desserts

• Deconstructed tiramisù, chocolate and mascarpone textures

• Elderflower panna cotta with passion fruit sauce