Born in Italy to a family of cooks, the chef at La Table de la Traye always knew he would make cooking his career. He agreed to give a ‘‘gourmet’’ interview.

Tell us about your first gourmet souvenirs. 

My grandmother's tomato sauce and my aunt's aubergines with Parmesan cheese really marked my childhood, though I will always remember the first time I tasted a gastronomic dish prepared by a chef: sheer ecstasy.

Do you prefer sweet or savoury? 

I have worked in both spheres, but I have a strong preference for savoury. Though I always give my best for those with a sweet tooth! 

How do you make a dish "gourmand"? 

I think you first need in-depth knowledge of the ingredients' flavours and aromas, but also lots of imagination. This kind of dish must arouse emotion. That's what I try to achieve in my cooking.  

Your favourite food? 

I am a real foodie, I eat everything, though my favourite food is cheese. Where I come from, they make the best cheese in Italy.