Did you always want to be a chef?
No, I started cooking because I didn’t want to go to school at the age of 16. I started to love the job at the age of 21 when I was working for the Roux brothers in London.

How’s it feel to have a father who is a Michelin-star chef? Do you feel any pressure living up to that reputation?
No, my father always gives me helpful advice, especially about the ancient regional cucina Italiana.

What kind of food do you enjoy eating?
Seafood and Asian recipes from Japan, Thailand and Indonesia.

What’s your favorite cooking technique?
The ancient way of cutting used in Japanese kaiseki cuisine.

How do you take criticism with regard to your food?
As the only thing that permits me to do it better.

Where do you get your inspiration? Are you afraid of running out of inspiration?
Hey! I’m not a poet.

From the point of view of a man who makes cheese himself, how important is cheese in Italian cuisine?
Of course cheese is very important in Italian cuisine. That’s why I won’t mix any good cheese with other ingredients. It’s like using a very good wine for cooking. Yes, you can do that, but a winemaker wouldn’t do that to his son.