My cuisine is conceptual dining, for me food serves as a means of communication, where I want to take you to another space without prejudice.
Cooking is an art, and that's how I understand it, but in the whole exchange of emotions between Chef and dish , dish is important.
My way is that the dish has only three ingredience plus spices that is enough for magical flavors.
I explore the world of amazing pasta. I am constantly looking for new culinary trends for preparing pasta, which include new cooking techniques ,my brend is