Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cooking style focuses on fresh, quality and vibrant ingredients. I bring a part of me into every dish I create. Through my cooking, I add an emotional dimension so diners can get a glimpse into my memories, my experience as a Chef, making them use all their senses. I love to eat as much as I love to cook. I believe we are what we eat, eat good feel good.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I learnt that every dish has a story from my grandma. She loved to cook and the passion with which she ran her home kitchen was the reason why I ventured into the kitchen myself. In my early teens, I got my first job in a restaurant kitchen and that was when I started to learn the cooking techniques that have moulded me as a chef.
No description provided.
CHEF DE CUISINE (May 2016-Now)
BOCA RESTAURANT (DUBAI UAE)
SOUS CHEF (Oct 2014-Now)
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HEAD CHEF (Oct 2012-Oct 2014)
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SOUS CHEF (Jun 2011-Sep 2012)
THE PARADISE (LONDON UK)
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OSTERIA DIVINO (BISCEGLIE ITALY)
HEAD CHEF (Oct 2008-Sep 2009)
OPEN PARTY (PORTOCERVO ITALY)
CHEF DE PARTIE (May 2007-Sep 2008)
HOTEL NICOTEL***** (BISCEGLIE ITALY)
DEMI CHEF (Mar 2006-Apr 2007)
CASA AL PARMA (TIENEN BELGIUM)
CHEF DE PARTIE (Jun 2005-Sep 2005)
HOTEL SALSELLO ***** (BISCEGLIE ITALY)
commis de cusine (Jan 2004-Mar 2006)
Dubai - United Arab Emirates
Travel: 500 kms