'The ultimate goal of any chef is to convey emotion through food'

Your favourite memory of food.
When I was a kid, my Nonna used to prepare Chicken Milanese in her kitchen, and I would steal the leftover breadcrumbs and eggs to create dough balls (Polpettine), then eat them raw. My memories with my Nonna are some of the fondest I have of my childhood and spending time with her in the kitchen was one of my first culinary experiences which inspired me to start cooking later in life.
What's the most challenging part of your job?
I love my job as much as I love food; however, the most challenging part for me would be standing on my feet for hours at a time. After a 12-hour shift, I often find my toes peeking out of my socks and I need to crack my back from left to right for some relief!
Do you have a personal mantra or motto that drives the way you cook food?
I do not have a personal mantra or motto as such. It's the vision of the chef that I want to be, the position in the culinary world that I want to achieve, along with my future goals, that drive me.
If you could cook for a high-profile personality, who would it be and what would you serve them?
When I was living in Los Angeles, I had the opportunity to cook for Orlando Bloom and many other Hollywood actors. I would love to have the opportunity to cook for Orlando Bloom once again. He is truly a humble and fun person, who is very curious about food.
How often do you eat out? What's your favourite place around town when you do?
I seldom eat out. However, one of my favourite places would be JB's Gastropub in JBR. It is far from the Italian cuisine I am used to, but the ambience, style and food screams cool comfort and it's also a great place to meet up with friends.
After cooking all day, do you cook for yourself at home too?
I normally don't cook at home after a long day in the kitchen. I prefer a quick snack at home in the evening - something light, like rice cakes with some sugar-free confiture and a Canarino (warm water with lemon).
You're asked to invent an unusual dish - what would it be?
It would be something Mediterranean with an Asian touch - most probably a meat or fish dish.
Favourite comfort food?
Pizza - definitely pizza with a burrata on top!
Who do you admire most in the culinary world, and why?
You may have heard it a million times already, but I really love and admire Massimo Bottura. He recently won the Best Restaurant in the World award for his restaurant Osteria Francescana in Italy. He provides revolutionary Italian cuisine using the best ingredients, and cleverly conveys emotions through his food to his guests - which, I believe, is the ultimate goal of any chef. In my view, sensation and experience are key characteristics I try to encapsulate through my cuisine.
One ingredient/ dish you can't stand, and why.
Kimchee! With all due respect, I really cannot stand the smell of it - and that's why I don't have it or use it in my cuisine.
If you could choose a last meal, what would it be?
Pizza again - maybe a couple of them, since it would be my last meal. A couple of Napoletana-style pizzas and a chocolate fondant with vanilla ice cream.
Your favourite culinary destination, and why?
My favourite culinary destination is Firenze or Florence in Italy, because, besides being the most beautiful city in the world, it has so much focus on quality local ingredients - something that's evident from small shops to fancy restaurants. You can taste love in every bite. The wonderful food and surroundings make for a mesmerising experience - a real treat for the senses.
- Staff reporter