Wie sind Sie in dieses phantastische Hotel als Chefkoch gekommen? 

How did you get into this fantastic hotel as head chef? 

I arrived at Le Meridien Visconti Rome after several years of working around the world and after four years in Rome as executive chef of another hotel. Then finally, one year and an half ago, there was the opportunity to work with Giacomo Guzzardi and Toti’s family, the director and the ownership of this hotel, and I am still honored and happy to join this team!

Stellen Sie uns Ihr Gourmet-Konzept des Hauses vor. 

Present your gourmet concept to us. 

In my opinion, there is no such thing as gourmet cuisine. There is good and bad cooking.

I like to cook light food, that leaves a memory. If possible, a nostalgia.

Spices, sprouts and innovative cooking techniques are essential to achieve this goal. 

Experimentation is a constant exercise, to be dosed on the dish with zen-like skill: the client must not become my hostage but a potential accomplice.

My kitchen can also be instinctive: sometimes it is driven by the moment, by the inspiration given to me by an ingredient or a specific customer request.

Arbeiten Sie viel mit Produkten der Region in der Küche? 

Do you work a lot with regional products in the kitchen? 

Of course yes, I like to use seasonal and local products but it should never become a limitation. I also love using products from around the world mixing them with Italian regional ingredients.

Warum wird die italienische Küche auf der ganzen Welt geschätzt? 

Why is italian cuisine appreciated all over the world?

Because it is a simple cuisine, made with few ingredients and is easily recognisable. World cuisines often combine many ingredients in a dish loosing a recognisable taste.