Chef Francesco Cusumano

Thirty years ago, a spark of passion for cooking lit my heart, taking me on an unforgettable journey through the flavors and emotions of my childhood. Since then, every day has been a culinary adventure, a continuous discovery and rediscovery of the magic of tastes and traditions.

My training began at a prestigious hotel school in Emilia-Romagna, a land renowned for its extraordinary cuisine. Here I learned the fundamental basics and honed my culinary skills, guided by passionate and expert teachers. But it was the direct experience in restaurants around Italy that truly shaped my path, enriching it with new flavors, techniques and inspirations.

I love cooking for those who know how to get excited in front of a dish, who appreciate the care and attention dedicated to every detail. For me, cooking is more than just an act of preparing food; it is an opportunity to create sensory experiences that engage mind, body and soul.

My culinary philosophy is based on love for tradition, quality and authenticity. I like working with fresh, seasonal ingredients, maximizing their natural flavour. I love traditional cuisine, but I don't give up experimenting with small variations and personal interpretations, giving life to dishes that retain the essence of the roots but with a touch of innovation.

For me, it is essential to respect the raw material and enhance its distinctive characteristics. Each ingredient has a story to tell, a provenance to honor and a taste to enhance. From the market to the cooking altar, treating ingredients with respect is the first step to creating memorable and appreciated dishes.

Every dish I prepare is a work of art in which tradition and creativity, experience and passion blend. It's a way to celebrate the richness of Italian culinary culture and to pass on a piece of my heart to those who have the privilege of tasting it.

In conclusion, my thirty-year adventure in cooking has been a journey of discovery, learning and growth. Through practice and experience, I have honed my skills and developed a unique and personal cooking style.

I love what I do and am grateful for every opportunity to share my passion and art with the world. Whether in the home kitchen or in a luxury restaurant, my goal always remains the same: to excite and delight the palates of those who sit at my table.