WHAT IS THE PART OF YOUR JOB THAT YOU ARE MOST PASSIONATE ABOUT?

The part of my job that I am most passionate about is definitely the experimentation and the creation of new dishes. I think it is the most difficult but also the most rewarding.

After experimenting and creating a dish, you have to put it into practice by respecting certain standards and values: it is very demanding but extremely satisfying.

WHAT ARE THE MOST COMPLICATED CHALLENGES THAT A CHEF LIKE YOU HAS TO FACE IN THE KITCHEN?

The chef faces many challenges on a daily basis, including coordinating the team, and being almost a psychologist.

There is already a lot of pressure in the kitchen and if a team member does not follow a straight path, does not have a clear way forward and is not focused on the goals to be achieved, very unpleasant situations may arise.

I think it is very important focus on objectives and then try, together with the team, to reach them, all rowing in the same direction.

It is important to always be proactive, positive and try to bring good humour into the kitchen.

TELL US ABOUT YOUR CAREER. HOW MANY YEARS HAVE YOU BEEN DOING THIS JOB AND WHERE DID YOUR PASSION FOR COOKING COME FROM?

My passion for cooking started at a young age because I loved being in the kitchen with my mother: she liked to cook simple things while I loved to mix flavours and ingredients.

After compulsory schooling I chose hotel management, which was not entirely inspiring, at least in my experience.

The real turning point was entering the work world: once I entered the kitchen I immediately realised that this is a job you either hate or lovethere is no middle ground.

Of this profession I loved the creativity and energy that was inside the kitchen, a crazy thing.

I did my first season at the age of fourteen, immediately dealing with big events such as weddings and catering.

A lot of people, a lot of work and also a lot of responsibility.

This first phase of my work opened my eyes and made me love my job.

Every day you learn something new, confront yourself with different cultures, different ways of cookingan all-round dynamic job that excites me and makes me happy every day.

WHAT IS THE MAIN FACTOR THAT HAS ALLOWED YOU TO REACH THESE LEVELS?

La stubbornness. It is essential don't beat yourself up when something goes wrong but you always have to believe.

This is a somewhat difficult world. There is always a lot of jealousy and envy, you can meet people who don't want you to grow, who build a wall in front of you.

The important thing is to be self-aware, not to give up, be stubborn and achieve your goals with nails and teeth.

WHAT ARE THE MAIN SOURCES FROM WHICH YOU GET YOUR IDEAS?

Certainly from past experience, dialoguing and comparing myself with colleagues from the present but also from the past.

In addition, the internet and books are also very important sources for producing ideas.

Creativity in the kitchen is never the result of just one way but is the sum of all that, it is an all-round job.

CHEF, HOW WOULD YOU DESCRIBE THE CUISINE OF CiPASSO?

Emotion, simplicity and attention to detail.

At CiPASSO it is the environment that makes the difference. The work is stimulating, the people are energetic, positive and there is always challenge and challenge.