Your culinary journey spans Bari, Florence, Südtirol, Oxfordshire, Copenhagen, and Beijing. How have these diverse cultural experiences shaped the philosophy you bring to Verso?
Thanks to my life journey across Europe, Asia, and now the Middle East, I’ve learned that diversity is one of the most fascinating characteristics of our planet. This also means that the perception of cuisines around the world is far more complex than we might imagine.
Traveling has taught me that understanding our guests’ perception is what truly makes our business successful. Today, guests are not only aware of the classic dishes of Italian cuisine—they are also eager for new culinary discoveries. Their curiosity drives them to explore fresh interpretations of traditional flavours.
This is the philosophy I bring to my journey at Verso: reimagining Italian cuisine through a modern and delicious vision. By blending authenticity with creativity, I aim to offer experiences that surprise and delight, while staying true to the soul of Italian cooking.
You’ve worked with renowned establishments such as the 3-Michelin-Star Noma and Belmond Le Manoir. What lessons from these kitchens are influencing your culinary direction at Verso?
Working at Noma and Le Manoir taught me two fundamental lessons that shape my approach at Verso: respect for ingredients and the power of storytelling through food.
At Noma, I learned the importance of seasonality and locality—how every ingredient can shine when treated with care and creativity.
From Le Manoir, I embraced precision and elegance. Every dish was crafted with meticulous attention to detail, not just in flavours but in presentation and guest experience.
While Verso is not a fine-dining establishment like those kitchens, we bring the same high-end mentality to a more relaxed, approachable setting. That discipline and respect for quality drive me to create plates that are visually appealing, deeply rooted in Italian tradition, and designed for a casual yet elevated dining experience.
At Verso, these lessons come together honouring Italian heritage while surprising guests with fresh interpretations that spark curiosity and delight.
You’ve described your approach as “subtle”—food that complements life’s meaningful moments. How does this philosophy translate into the new à la carte and express lunch menus?
For me, “subtle” means creating dishes that enhance life’s moments rather than overpower them. It’s about balance, elegance, and letting flavors speak naturally. This philosophy translates into dishes that respect Italian tradition while introducing modern touches—clean flavors, seasonal ingredients, and presentations that feel refined yet approachable.
Your reimagined dishes, like the Caprese soup or creative surf-and-turf combinations, show bold innovation. What inspires you to challenge traditional Italian expectations?
My inspiration comes from a simple principle: the willingness to not be “too normal.” Italian cuisine, like everything in life, evolves every day—and as chefs, we are its voice.
I’m proud to represent that voice by reimagining classics in ways that feel fresh yet respectful of tradition. Dishes like Caprese soup or Amatriciana Scallops are born from curiosity and a desire to surprise guests while staying rooted in authentic flavours. My journey across Europe, Asia, and the Middle East has shaped my perspective, and I bring that global influence into my cooking style. It’s not about changing Italian cuisine—it’s about trying to let it grow, adapt and inspire.
You emphasize letting ingredients be the “main character.” Can you walk us through a dish where this ingredient-first philosophy is most evident?
As an Apulian, one dish where the ingredient truly takes center stage is my Burrata course. The burrata is gently paired with zucchini, lemon, mint, and a tangy, spicy raw tomato dressing. Every element—including the plating and colours— designed as a “crown” to celebrate one of the most iconic and beloved products in the world: La Burrata.
Verso is already a beloved Italian trattoria. What does it mean to make it “even more niche,” and how do you envision creating a signature identity that’s unmistakably Verso?
Making Verso “even more niche” means creating an experience that feels truly distinctive—something guests can’t find anywhere else. For me, that starts with a clear identity rooted in Italian tradition but expressed through creativity and personality. It’s about crafting dishes that spark curiosity while remaining approachable and designing an atmosphere where every detail—from plating to service—feels unmistakably Verso.
Your culinary career began in a Peruvian restaurant. How does that early exposure to cross-cultural cuisine influence your work today in an Italian kitchen?
I would say my journey has been far from ordinary. As a young Italian cook, I began my career in a Peruvian restaurant—and isn’t that already a sign of the path I wanted to take? Experiences like this opened my mind and fuelled my curiosity to explore everything the culinary world (and beyond) has to offer.
In addition to your kitchen experience, you’ve appeared on prominent television programs like the BRTV Spring Festival Gala and CGTN Super Night. How has media exposure influenced your role as a chef and cultural storyteller?
Media exposure has given me a broader perspective on what it means to be a chef today. Cooking is not only about technique—it’s about communication. Appearing on programs like the BRTV Spring Festival Gala and CGTN Super Night taught me how food can transcend borders and become a cultural language.
Through these experiences, I’ve learned to present dishes in a way that tells a story—connecting Italian heritage with global curiosity.
You mentioned that you draw inspiration from film and music festivals. How do the arts shape your creativity and the emotional expression in your dishes?
Films and music in the modern era are what truly make things last forever. I grew up with the image of Alberto Sordi eating spaghetti in “Un americano a Roma”, or Ratatouille cooking in place of his friend Chef Linguini. I could give dozens of examples, but the point is clear: art, in all its forms, is deeply connected to global food culture.
Abu Dhabi is home to a diverse and globally minded audience. How do you plan to balance tradition, authenticity, and modern international twists to resonate with diners here?
Abu Dhabi’s audience is wonderfully diverse and globally minded, which makes balance essential. My approach is to respect the soul of Italian cuisine while embracing creativity that speaks to an international palate.
At Verso, this means menus that celebrate heritage while inviting discovery—an experience that feels both familiar and exciting for every guest.
Verso offers good food that is made to be enjoyed slowly and socially. Slow, because eating the Italian way is about so much more than the meal; it’s about sharing moments.
Verso, Grand Hyatt Abu Dhabi Hotel & Residences Emirates Pearl, +971 2 510 1234
