Tell us a bit about your takeover at L’Anima?

L’Anima restaurant is a cornerstone for Italian cuisine in London and we hope that when we arrive we can add to this with the Italian-ness of our cooking.

What can guests expect during your takeover at the restaurant?

Guests can expect to feel as though they are eating in Italy when sampling our menu and trying our dishes.

What would you say has inspired your cooking the most?

The freshness, variety and quality of Italian produce.

What are your earliest memories of being interested in food?

Watching my parents preparing pasta dishes and seeing the joy and enthusiasm in their eyes.

What are your most indispensable ingredients?

Oil and butter can’t be missed out.

What do you gain as a chef from collaborations such as this one?

Firstly, it’s a pleasure to work with a fellow chef, and secondly there’s the possibility of becoming more visible on the London culinary stage.


Being awarded my third Michelin star.

What’s next for you?

I’m always trying to improve my skills with research, quality and accuracy.


I couldn’t choose one, as fortunately the world has so many good-quality restaurants that inspire joy, emotion and dreams.