With my cooking I try to keep memories alive from the sea near which I grew up. Flavors that awaken the same emotions I felt when grandmother cooked the food and we gathered around the family table. Who says that this cannot be combined with the finest ingredients in the world?
I studied the French cuisine and apprenticed for two years in selected restaurants in New York city. During 2015, my position rose to that of the head chef, for Mountain Exposure, a leading luxury chalet company in Switzerland. Currently I work privately and freelance. Seminars, apprenticeships and thirst for knowledge result a constantly evolving cuisine with respect to classic techniques and traditions.