Today’s chef is a word-renowned pioneer in modern Italian cuisine. He has had training from masters like Georges Coigny and Alain Ducasse, only to open his own restaurant in 1995. Since, he has earned three Michelin stars and his restaurant is currently ranked third in the World’s 50 Best Restaurants.
With great creativity and technical precision, he offers dishes that are both aesthetically astounding and taste extravaganzas.
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