Tell us a bit about S. Pellegrino Sapori 2015…
It was a successful event with a great team at Villa Orselina. We felt very welcome and they supported us very well. It will truly stay in my memories.
What can guests expect from the event?
A wonderful evening with a lot of fun and joy on great food and wines. The guests can get a very good impression of the creativity of the different chefs and their cuisines.
What does participating in the S.Pellegrino Sapori Ticino 2015 presents “World’s Top Chefs”, mean to you?
It is a big opportunity to present Aqua at a different place, but also a lot of fun to participate at this event with such an incredible line-up of top chefs.
What are your earliest memories of being interested in food?
A homemade lentil stew by my mother. And every one at the table was allowed to season his own with vinegar according to his own taste.
In terms of your cooking, what would you say has been your biggest inspiration?
Inspiration is an ongoing process and every thought is based on a product, the season or a combination of ingredients.
Describe how you see your own culinary style and how it has evolved over the years…
I don’t want to talk about a style or give a name to my kind of cuisine, because it would limit and hinder my development. I want to be free in my ideas without thinking about if it fits to my cooking characteristic or not.
What are your most indispensable ingredients?
What do you gain as a chef from having collaborations such as this one?
I think it is very important to show your cuisine also abroad to attract attention.
What would you say has been the most memorable moment in your culinary career so far?
The day when we received the 3rd Michelin star in 2008 and to be named at the world’s 50 best restaurants list for 6 years in a row.
What’s next for you?
Never ending development
Whichrestaurants arecurrently at the top of your list to dine at?
The Jane – Antwerp,L’astrance – Paris, the new De Librije – Zwolle