"My culinary philosophy is built on absolute respect for ingredients and a profound love for taste. Through my dishes, I aim to convey my deep passion for this profession—I want every plate to evoke emotion and tell the story of who I am and what I have learned.
My foundations are built upon my Italian origins and the rigor of French haute cuisine experienced in Michelin-starred restaurants. It is precisely because of these solid bases that I can confidently experiment with the flavors of the world. I believe taste is the ultimate vehicle for travel.
As I step into the role of Chef at Restaurant Correspondance, I invite our guests to experience a dialogue between local products and global inspirations, exploring a world of taste without borders."
"With a background in design and architecture, I have always had a deep passion for food and hospitality.
After returning from France, where I worked with the team of Nick Honeyman, I realized how much I had missed serving beautiful dishes.
When I discovered Correspondance and Max's cuisine, I immediately knew it was the right place for me.
Today, I am proud to be part of this team — even a family — where I continue to grow in this profession.
I look forward to welcoming and serving you."
