the answer is very simple:

In almost thirty years of experience, I have had the privilege of exploring and mastering different disciplines of the world of gastronomy, from traditional cooking to baking and pastry making.

In this field, as in many others, the basics are fundamental. However, human beings are naturally inclined to evolution and discovery. Through my studies and experience in the field, I have understood that these disciplines are intrinsically linked to each other.

Not only are they part of the vast world of gastronomy, but they also share the same ingredients and physical and chemical reactions. Think, for example, of the Maillard reaction: a process that we observe in the cooking of a sponge cake as well as in that of a rib eye or a loaf of bread.

My in-depth knowledge of these subjects allows me today to range from cooking to pastry making, from traditional baking to molecular gastronomy, using cutting-edge techniques and technologies.

This versatility allows me to operate competently in all these sectors. More and more, the figure of the chef must be seen as multifaceted and highly specialized. I do not mean that one must be a know-it-all, on the contrary, it is important to be wary of those who present themselves as such.