My cooking style is a mix of my experiences. I travelled a lot in Africa and Asia during the last years in order to try new, pure and original food. Combining this with my skills in fine dining/classic French/Italian cuisine of course influenced my style of cooking. At the end, what counts for me is the the quality of the product, as less manipulation on it as possible, perfect combination and taste. Simple and tasty.
I passed through plenty different experiences in gastronomy businnes during the last 20 years. From Hotels, Michelin star restaurants, Italian original cuisine and catering/private chef to rustic portuguese and asian cuisine.