Why did you become a chef? What does cooking mean to you?
"I started cooking with my aunts at an early age and ventured into my first experiments. It was with them that I developed my passion. For me, cooking is both an escape and a source of satisfaction – especially when guests appreciate my dishes. Responsibility came step by step, but I never feel like I've “arrived”: I always want to keep learning and discovering new things."
What role do your southern Italian roots play?
‘I have retained a love of strong flavours and authentic ingredients. In South Tyrol, I learned to think seasonally and work with what I have available. At the same time, I am inspired by the variety of flowers, herbs, mushrooms and fruits in spring and summer.’
What defines your philosophy – “culinary clarity” and “respect for originality”?
‘I present ingredients as authentically as possible and focus on regionality, sustainability and seasonality. Where it makes sense, I supplement regional products with selected ingredients from all over the world. Guests experience this purism in clear combinations that pay homage to nature.’