My work follow 6 simple rules:
create
plant-based gastronomic culture.

I see the gastronomy as a form of art, a direct channel to communicate with the senses the true essence that represents what I am, and the way I live every day. My vision of gastronomy: I promote a cuisine free from exploitation, using fresh and quality food. Making high quality dishes requires starting from a high quality raw material. For this reason, I research and develop recipes with organic and seasonal raw materials, respecting the quality and history of each product, to transform them into creative dishes with their own identity through an authentic sustainable plant-based gastronomic culture.

My job is the intersection of different paths that lead to a single dream, the need to improve the place where we live, leaving a positive sign in everyone's life. The guidelines of my kitchen don't follow the rules of a fanatical movement or the misleading impulse of a spontaneous fashion, but demands with passion and dedication, to create a real gastronomic culture, with a long term vision, to feed the people's body, makeing travel their minds, immersing in a unforgettable experience. Where respect for the palate is as important as the life of the beings around us.