With over 20 years of international experience in Michelin-starred establishments, from Sydney to Bangkok and several years in Paris, I bring all my expertise and passion to your table. Deeply committed to quality, I work closely with local producers—most of them organic—and also grow part of my vegetables and herbs in my own garden.

Each dish I create is thoughtfully designed to enhance seasonal flavors, combining creativity and technical mastery acquired over the years. My goal is to offer you a tailor-made gastronomic experience, where a love for cuisine and respect for ingredients shine through in every plate.