Q: What is your culinary training background and how did that lead you to the Lake Geneva area?
After training at the Culinary Institute of America in Hyde Park, NY, I’ve had the opportunity to work alongside Michelin-starred chefs and learn from Certified French Master Chef Bertrand Bouquin. My experience in high-end restaurants, hotels, and country clubs has helped shape my culinary skills and passion for quality ingredients. I’ve worked with Executive Chef Jonathan Guttierez since the start of my career, and his mentorship has pushed me to keep improving.
Q: Who has been your biggest culinary inspiration and why?
One of my biggest inspirations has always been Massimo Bottura. From the beginning of his career, he faced strong criticism for challenging the deeply rooted traditions of Italian cuisine. Chef Bottura believed that honoring tradition didn’t mean preserving it unchanged—it meant evolving it. What inspires me most is his determination to stay true to his ideas, even when others doubted him, reminding me that real progress often requires stepping outside of expectations and having the confidence to create something original.
Q: What is your restaurant best known for?
The Grand Café and Ristorante Brissago offer distinctly different dining experiences, each reflecting a commitment to quality and local ingredients. Grand Café is a casual restaurant known for hearty breakfasts, buffet options, and classic comfort food. Ristorante Brissago delivers an upscale Italian dining experience, highlighting seasonal, locally sourced ingredients, artisanal pasta dishes, and a carefully curated wine selection perfect for special occasions.
Q: What is your favorite dish to cook and why?
My favorite dish to cook is umami-glazed short ribs served with pickled pearl onions and green pea purée. I love this dish because it balances rich, savory flavors with bright, fresh accents.
Q: What is your process when developing a new dish?
I begin by selecting a central ingredient or theme, often inspired by seasonal produce or global culinary trends. From there, I experiment with complementary flavors, textures, and cooking techniques, tasting critically at each stage. I also consider presentation, portion size, and how the dish fits within the overall menu. Feedback from colleagues or small tasting sessions helps refine the final result, ensuring that every dish I create is balanced, visually appealing, and delivers a memorable dining experience.
Q: Do you have any tips or tricks for those looking to elevate their dishes at home?
One easy trick I love to share is finishing a dish with a touch of acid or fat right at the end. For example, a squeeze of lemon, a splash of vinegar, or a drizzle of good olive oil can instantly brighten flavors and make a dish taste more complex like something from a restaurant.