I craft refined, unforgettable dining experiences—tailored menus, flawless execution, and beautiful presentation for every occasion.

Carbonara Bites in Olive Oil confit Egg Yolks on Toast Rounds, Carbonara Crème, Bacon Bits

Giardino della Nonna Bites Grilled Italian Vegetables with Tomato Aioli and Balsamic Caviar on Parmesan Chip

Nuvola di ricotta Bites Fluffy Ricotta Cream in a Choux Pastry with Shallot - Balsamic Jam

Bruschetta Margherita San-Marzano Tomatoes with Mozzarella, Basil Crème and cracked Black Pepper on toasted Italian Sour Dough Bread

Spiedini di melone Prosciutto skewered with Melon Balls

Crostini Niri Chicken Pate with Capers and Lavender on toasted Italian Sour Dough Bread

Arancini Siciliani Crispy fried Saffron Rice Balls stuffed with Ragu, topped with Arrabiata Aioli

Burratta Salad. Mixed Saisonal Lettuce, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

Vitello all’ Pepperonata Pouched Beef Tenderloin thin sliced with Pepperonata Sauce, fried Capers, Arugula, cold pressed Olive Oil and cracked Pepper

Zuppa di spuma di patate Potato foam with Egg, Pancetta, crispy Onions and Truffle

Spaghetti Salmon Handmade Herb Spaghetti with pulled Salmon in creamy Caviar Sauce

Risotto ai funghi Risotto with wild Mushrooms, white Wine, Parmigiano-Reggiano and crispy Shallots

Insalata di burrata Arugula and Radicchio, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

Agnello Arrosto al Rosmarino Roasted Lamb with Rosemary and Barolo, served with a creamy Polenta and Root Vegetables

Stufato di manzo Beef Stew with Nebbiolo, served with Potato Gnocchi and Kalamata Olives

Filetto di branzino Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Branzino con Scaglie di Patate Crispy-scaled Sea Bass with baked Potatoes in cream, Broccoli Mousse and Arugula Sauce with Pine Nuts

Salmone Picatta al limone Salmon Picatta seared in Lemon - Garlic Butter, with Capers and Pinot Grigio Sauce on Oroz Pasta with Black Olives

Osso Buco di Marzano Slowly braised Osso Buco with San Marzano Tomatoes, Root Vegetables and Red Wine Risotto

Bistecca alla Fiorentina Flame grilled and in Olive Oil confit Porterhouse Steak with Oregano - Rosemary and Garlic, Polenta, sautéed Grape Tomatoes with Kalamata Olives

Pera Al Forno In Marsala-baked Pears with Espresso Gelato and Pine Nut Crumble

Torta Di Miele All'arancia Warm Orange Honey Cake with Almonds and Pistachio Ice Cream

Torta di Ricotta al Limoncello Italian-Style Limoncello Cheesecake with marinade Strawberry

Ravioli Di Mandorle Cassata-filled Almond Ravioli in Orange - Saffron Soup

Necci All’straciatella Tuscan Chestnut Pancakes with Sweet Ricotta filling, Rum Raisins, Dark Chocolate Bits with white Espresso Sauce

Maki Sushi: Salmon Roll, Tuna Roll, Florida Roll with Crab Salad, Rockefeller Roll with smoked oysters

Maki Sushi Rolls, Salmon, Tuna, Makrele, with Wasabi, Ginger, spicy Mayo Soy Sauce

Sushi Petit Four with Tuna in Yuzu, Wasabi - Sour Cream, Cucumber and Nori

New style Sashimi: Thin sliced Bonito with Korean Style Sauce, Salmon with Scallion and served with Yuzo, seared Makrele in Miso

Wagyu Nigiri, torched A5 grade Wagyu Steak, marinade in Soy Sauce, Honey and Black Garlic, thin sliced and served with Black Truffle Rice, Wasabi Mayo

Tuna Nigiri, seared Tuna with Yuzu Caviar, Soy Cream and seasoned Rice

California roll, Spicy tuna roll, Salmon roll, Tuna roll, Yellowtail scallion roll, Shrimp tempura roll, Philly roll, Salmon nigiri, Tuna nigiri, Yellowtail nigiri, Spicy tuna crispy rice

Karaage double fried Japanese Chicken with spicy Mayo and Cucumber Salad in Miri Vinaigrette

Seared spicy Tun, crispy Rice, Wasabi Sesame Seeds and Shiso Salad with Mirin Vinaigrette

Lobster Tempura, Masago Aioli, pickles Perl Onions and Cucumber

Soy Risotto with Button Mushrooms and Oysters

Grilled Daikon Radish with Miso Butter and Sesame

Onse Egg on sautéed Spinach with Nori Butter and Tobiko Caviar

Fire grilled Teriyaki Steak, sous vide cooked Duck Egg on warm Shiitake Mushroom Salad

Miso glazed Black Cod, Asian spiced Root Vegetables, Japanese Baby Yams

Yakitori Grill Station, Koji cured Salmon, Scallops with Yuzu Kosho Vinaigrette, Yakitori Chicken and Scallion Skewer, Tadashi grilled Tomatoes, Enoki Mushrooms • Pineapple • Rice

Matcha Green Tea Crème Brûlée with Lychee

Fluffy Japanese Pancakes with Mangos in Plum Wine reduction

Matcha Mille Crepe Cake with Vanilla Cream

Manju, Japanese steamed Cake with sweet Red Bean Filling

Lobster Beignets with glazed Pearl Onions and Lemon-Thyme Mayonnaise

Mini Potato Pan Cakes with smoked Salmon, Red Wine Pickled Onions, Capers, Dill - Lemon Sour Cream

Feuillete of poached Quails’ Eggs, on Morels with Hollandaise sauce

In Sea Salt baked Baby Potatoes stuffed with Roquefort Cheese Cream and Chives

Ratatouille Bite, Tatar of grilled Vegetables with crispy Rosemary on Parmesan Chip

Ratatouille Salad. Grilled Zucchini, Eggplant and Tomatoes, Sprouts, Rosemary Vinaigrette and Baguette

Galettes with Roquefort and Goat Cheese, bitter Salad, toasted Walnuts and Honey - Cidre Vinaigrette

French Onion Soup with Croutons and Gruyere Cheese

Fillet of Sea bass 'au Pistou, Summer Vegetables, Gruyere Cheese, Herb Pesto and Parisienne Potatoes

Grilled Zucchini, Eggplant and Tomatoes, Sprouts, Rosemary Vinaigrette and Baguette

Quiche Lorraine with Spinach and Gruyeer Cheese

Lyonnaise Salad, crisp mix of Lettuce, with Bacon Bits, pouched Egg, French Mustard Vinaigrette and sliced Baguette

In Lemon Butter pan fried Lobster on Scallop Tatar, Celery Jelly and creamy Lobster Bisque Flan

Coq au Vin blanc, cooked in Chardonnay with Root Vegetables, Herbs and fresh baked Baguette

Roasted Lamb Shoulder with Herbes de Provence with Polenta and green Beans

Boeuf la mode with Root Vegetables and Red Wine Risotto

Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Crispy-scaled Sea Bass with baked Potatoes in cream, Broccoli Mousse and Arugula Sauce with Pine Nuts

Salmon en Papillote Salmon Fillet steamed with Fennel, Lemon, Tomatoes and Herbs in a Parcel, served with pan-fried Potatoes and Olives

Crème Brûlée with Lavender and marinade Berries

Pear Tart with Blue Cheese, Walnuts and Honey

Mousse au Chocolate with Berries

Berry Tartlet with Tonka Bean – Vanilla Cream and Champagne Glaze

Crème Bavaroise with Tonka Beans and Raspberry Sauce

Strawberry and Basil Eclair

Cucumber Cup. One Bite Size Cucumber Cups filled with Beet Hummus and black Sesame Seeds

Falafel Flat Bread Bite with Baba Ganoush, grilled Zucchini, grilled Bell Peppers, shaved Parmesan, Black Olive Tapenade, Herb Oil, Cracked Pepper, Sea Salt

Fire grilled Vegetable Tatar with Tomato Aioli, Parmesan Chip and crispy Rosemary

Lamb Meat Ball on Tomato Salad with Arugula, Rosemary - Garlic Sour Dressing served in a Glass

In Almond breaded Shrimps on grilled Vegetabels

Eggplant Bites, Sliced and pan-fried Eggplant filled and rolled with Goat Cheese, sun-dried Tomatoes, Thyme, Parsley and Garlic

Flat Bread Bite with Tomato Sauce, Tuna, Artichokes and Mozzarella Cheese

Burratta Salad. Mixed Saisonal Lettuce, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

Catch of the Seafood sautéed with Grape Tomatoes and white Wine served with Garlic Couscous

Mediterranen Bread Salad with toasted Sour Bread Croutons, Tomatoes, Zucchini, Lettuce, Olives and Basil Vinaigrette

Feta Cheese in crispy Herb Crust on Arugula, Radicchio and Bib Lettuce, Olives

Gnocchi in Gorgonzola-White Wine Sauce with sautéed Pears

Roasted Cauliflower with Chick Peas, Tahini Dressing, Mint and toasted Pine Nuts

Tabbouleh Salad with Feta Cheese, in spicy Honey caramelized Sweet Potato, toasted Sun Flower Seeds, Mint, Parsley and Lemon Vinaigrette

In Barolo slowly braised Lamb Shoulder, with Moroccan mashed potatoes, Broccoli with toasted Almond Butter and glazed Carrots

Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Flame grilled and in Olive Oil confit Porterhouse Steak with Oregano - Rosemary and Garlic, Polenta, sautéed Grape Tomatoes with Kalamata Olives

Muhamarra grilled Chicken with Couscous and Sweet Pepper-Herb Salad

Roasted Rack of Lamb on warm Carrot Salad with Lemon-Scented Yogurt Sauce, Mint, Cilantro and pan-fried Potatoes

Sea Bass with Potato Scales served on Arugula Sauce with Fondant Potatoes, Broccoli Brulé with Pine Nuts

Crème Brûlée with Lavender and marinade Berries

Warm Orange Honey Cake with Almonds and Pistachio Ice Cream

Oven warm Mallorca Bread Pudding with Cognac Caramel Sauce and Vanilla Ice Cream

Basil - Orange Panna Cotta with Strawberry Sauce

Melon Salad with Lime, toasted Sesame Seeds, Honey-Ricotta, Pistachio and drizzled with Honey

Scallop Tartare with Lime, Cucumber, puffed Rice and Honey-Miso-Black Truffle-Vinaigrette

Salmon Crostini Honey smoked Salmon Pate, Scallions, Dill, crispy fried Salmon Chicharron on toasted French Baguette

Grilled Scallops, on crispy toasted Herb Baguette and Yuzu Mayo

Blue Cheese Gougeres with green Pepper and Raspberry

Burrata with grilled Peaches, smoked Duck Breast, Passion Fruit Vinaigrette and Lettuce

Caprese 2.0 Burrata on white Tomato Jelly, crispy baked Tomato Tuile and Basil Cream

Oyster 007 Steamed Oyster with Vodka Creme, Apple – Celery – Fennel Pickling, Vodka Caviar and caramelized Anis Seeds

Seared Thun Fish Tartare with White Chocolate, Passionfruit Leche de Tigre, Celery Salad, and Crispy Rice

Sous vide cooked Egg Yolk on a liquid Herb Salad with Leek Hay and Truffle Puree

Pouched Lobster on green Gazpacho with Thyme Buerre-Blanc and Mellon Julienne

Cauliflower Puree with Ossetra Caviar in Tomato - Macis Emulsion

Red Beet Confit with Crème Fraiche, Tarragon Mayonnaise and Imperial Caviar

Jelly of Beef Essence with Chawanmushi Cream and Beluga Caviar

Potato Espuma with crispy baked Sour Dough Bread Chip, pickled Onion Paddles and Mushroom Carpaccio

In Lemon Butter pan fried Lobster on Scallop Tatar, Celery Jelly and creamy Lobster Bisque Flan

3D printed Nautilus Pasta with Seafood Chowder, Salmon Caviar, Lobster Mousse, Lemon Caviar, Lobster Tail in Buerre-Blanc and grilled Sardine

Dry aged Rib Eye Steak on Potato - Cauliflower Puree , Balsamic Plum Sauce and fried Sage

Braised Short Rib on Red Cabbage Chutney, caramelized Mustard Seeds and Rosemary

Sous vide cooked and grilled Pork Belly with salted German style soufflé Pancake with Mole Sauce

Skirt Steak with Chimichurri Cream, Lemon Jelly, Mash Potato, roasted Rice- and Black Garlic Powder

Sous Vide cooked roasted Duck Breast with Orange Blossom Honey Glaze, Brussels Sprouts and Pommes Paolo

Sea Salt Ice Cream, Chocolate Praline Tart and iced Berries

Variations of Pears with Pear Sorbet, Ginger Streusel, Honey Cream, candied Ginger, Wheat Beer Sabayon and Pear Puree

White Chocolate Mousse with Cardamom Espuma and Blood Orange sorbet

Berry Tartlet with Tonka Bean – Vanilla Cream and Champagne Glaze

Red Grape Sorbet with frozen Grapes, fresh Mint served with Champagne