1. What is your philosophy when it comes to food?

My philosophy is to keep the food simple, but to present it with a modern twist. I strongly believe that one should master the basics before they attempt to incorporate the latest trends. Once these two factors are well managed, you will continue to grow as a chef and be successful.

2. Name your most Favourite dish on the menu? And why?

Although it is the simplest dish on our menu in terms of its ingredients and preparation method, I truly enjoy the Rucola Salad. The key to this dish is to use the freshest Italian tomatoes and good quality Burrata Cheese both of which I consider to be my favourite comfort foods! Most Italians would have to agree with me!

3. Main considerations when it comes to choosing your ingredients?

In general, I follow the season and look for the best ingredients. Quality is something I never compromise. Working with good ingredients makes the difference, it will elevate both the product and your skills in how you handle them. I also think that the process of choosing ingredients is very personal as it inspires each chef differently. So, I would say my food philosophy and past experiences in the kitchen play a role as well.

4. How do you see the growing demands for sustainable produce affecting the food world?

We are starting to notice an increased awareness towards socially and environmentally responsible food practices amongst customers – they are starting to become more knowledgeable about where the food they eat comes from and how it is produced. Food businesses will definitely have to place a larger emphasis on sustainability with regards to their values and practices. This will definitely be challenging, especially for cities such as Singapore where most produce is imported. I think it will force chefs to become more creative with their dishes if they eliminate non-sustainable foods in their restaurants.

5. If you weren’t a chef, or in the food business, what would you be?

Probably a photographer – Photography is another passion of mine – or an artisan carpenter. I find a sense of satisfaction with woodworking and being able to create something with my hands.

6. Do you have a memorable food experience that impacted you as a child or young chef?

After I finished hospitality school, I was eager to start working and start learning (even though I was on a scholarship to further my studies). At the beginning I was doing mainly seasonal work in between school terms, such a summer or winter season in a hotel. Then I was called to join my first 5-star hotel in Rome. It was an amazing experience for me, and I learnt a lot from the Executive Chef there at that time. We also got a Michelin star during the period that I worked there! I was only 23 years old then and the whole experience changed my career and shaped me as a chef.