Italian cuisine has a rich historical background, and as chefs, our main goal is to preserve its authenticity. As the Corporate Executive Chef, my responsibility is to supervise all global locations with distinct approaches for each. For the cafés, I develop a standardised worldwide menu while collaborating with local chefs to incorporate regional culinary influences alongside our corporate offerings. In the restaurants, the resident chef has the creative freedom to craft the primary dining offerings, although I ensure that Mr Armani's personal favourites are always available.

A fundamental part of my approach is fostering strong connections with suppliers throughout Japan. By visiting farms and immersing myself in the careful craftsmanship behind the ingredients, I ensure each dish conveys a story deeply rooted in authenticity and respect for its origins.

A cuisine linked to our memories and identity. Italian excellences always take centre stage in our dishes, as we want to offer our customers a unique journey through Italy’s cooking culture. It feels like a round trip around Italy without getting on a plane.

My cooking is grounded in tradition, sustainability and seasonality, yet I draw inspiration from the vibrant atmosphere of the Big Apple, allowing its cosmopolitan flair to shape my dishes.

The salty beach air with the intense taste of fresh vegetables and vibrant colors are essential memories for me. Throughout the years, they mixed with techniques and ingredients from all around Italy and foreign countries. This is how I came up with my Mediterranean cooking style - an easy and exciting, flavor-rich cuisine that is evolving day by day.

My cooking combines Italy’s rich culinary heritage with international inspirations. I cook what I like to eat and, since my tastes are simple, mine cannot be defined as an intellectual cuisine. I start from traditional recipes, but I elevate them through a minimalist presentation and an unpredictable balance of complementary textures and flavours.