What was your first industry job?
L’Atelier de Joël Robuchon. Precise, disciplined and focused on excellence in every detail. It gave me a strong foundation for everything that came after.
If you weren’t in kitchens, what would you do?
Gardening. Kitchens and gardens aren’t so different – both are about patience, seasons and knowing when something is ready.
What industry figure do you most admire?
Massimo Bottura. What he built at Osteria Francescana – the rigour, the creativity and the refusal to stand still – is extraordinary. And we’re from the same part of Italy, which makes it feel a little more personal.
What’s your pet hate in the kitchen?
Noise that doesn’t need to be there. A focused kitchen is a quiet one.
What’s the oddest thing a customer has said to you?
“Can you make it less good? I can’t stop eating it.” I’ll take that.
Sum up your cooking style in a single sentence
Everything moves forward – nothing stays still.
What’s the worst review you’ve ever had?
My grandmother tried my tiramisu once and told me it wasn’t as good as hers. She was probably right.
What advice would you give someone starting out in the industry?
Stay longer than everyone else and pay attention to the things no one tells you to pay attention to.
Which single item of kitchen equipment could you not live without?
A good knife. Everything else is negotiable.
What would you choose to eat for your last meal?
Pizza and gelato. No hesitation.
À la carte or tasting menu?
Tasting menu. I want the chef to decide.
What’s the best meal you’ve ever had in a restaurant?
I’ve been fortunate enough to enjoy many amazing meals over the years – I wouldn’t want to single one out.
What’s your favourite fast-food joint?
There’s a place near where I grew up in Italy. I’ve been chasing that pizza ever since.
What’s the dish you wish you’d thought of?
Beef tartare. Raw meat, a knife and complete confidence. There’s nothing to hide behind.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Truffle when it’s used to cover something up rather than elevate something that’s already good.
You’re restaurant dictator for a day – what would you ban?
Menus that haven’t changed in three years.
Who would your dream dinner party guests be?
Gordon Ramsay and Marco Pierre White. Apparently they’ve reconciled. I’d love to see that in action over a long dinner.
What’s your earliest food memory?
Sunday lunch at my grandmother’s. She cooked as though time didn’t exist.
TikTok or Instagram?
Instagram. I’m not sure I’m young enough for TikTok.
What’s the closest you’ve ever come to death?
There have been a few moments in professional kitchens I’d rather not revisit.
Where do you go when you want to let your hair down?
Somewhere with good wine and no menu to look at.
What’s your tipple of choice?
A well-made Negroni.
What’s your favourite food and drink pairing?
Our spaghettoni with wild mushroom ragù and dry pinecone powder, paired with Barolo. It was one of the first dishes we ever served, and the combination still stops me in my tracks.
What do you consider to be your signature dish?
I don’t have one – that’s the whole point of Panta Rei. This month I love our lobster ravioli with champagne, but ask me again next month.