Philosophy

“Simple ingredients combined and
gilded in a luxurious way”

In the Finals of the Chef of the Year we were given two ingredients that I think are often overlooked - yellow onion and wild boar. Figuring out the full potential of the onion and the boar and then developing them into little masterpieces, has influenced me in a fantastic way: 

I have found my own unique way of cooking.

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I hope my philosophy will keep evolving but this approach has laid the foundation to how I want to continue my gastronomic path.

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