What was your first job?
Commis chef in a two-Michelin-starred restaurant, Agli Amici in Udine, Italy
What do you normally have for breakfast?
A great cup of delicious milk, strong Italian coffee, and some tasty, crunchy cereal
What do you do to relax?
I love to unwind with my friends in a great bar with a super-interesting selection of cocktails
What is your favourite drink?
A Mezcal Negroni – the smokiness, the bitter taste, it's a very sexy drink!
What is your favourite food/cuisine?
Definitely my home cuisine – Italian. However, I also love Lebanese. It's very close to Italian but the spice choices make it different and exciting
Which ingredient do you hate the most?
Aubergine, maybe because I am a bit allergic to it (or so I say)
What flavour combinations do you detest?
I don't like it when spices or condiments overpower the taste of the produce. I like to taste the amazing ingredients that are on the plate
What do you always carry with you?
My Italian smile, it's a must-have
Which person in catering have you most admired?
I really admire Massimo Bottura for bringing Italian cuisine to such a well-respected place in the industry. His work is truly incredible
Which person gave you the greatest inspiration?
My very first mentor – chef Steffano, a man with a great personality and endless knowledge
Cast away on a desert island, what luxury would you take?
The only thing that's both essential and a luxury – my girlfriend
If not yourself, who would you rather have been?
I have a great passion for bartending, so maybe the bartender Nicola Battafarano
If you had not gone into catering, where do you think you would be now?
I would have enrolled in the army, like my father
Describe your ultimate nightmare?
Tomato sauce in carbonara
What is your favourite prepared product?
Supermarket chocolate mousse
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