When I was growing up, my family would gather at my grandparents' farm, a place where tradition and hard work were passed down through generations. We slaughtered a cow, hog, or chicken, making sure every part was used—nothing ever went to waste. Each piece found its way into sausages, soups, or smoked and cured meats. Meals were often cooked over an open fire, and we foraged for wild mushrooms, berries, and other treasures from the forest.

My grandfather, a seasoned hunter and fisherman, always provided fresh game or fish, while my grandmother filled the shelves with homemade compotes, pickles, and fermented vegetables.

Surrounded by this deep connection to food and nature, I was naturally drawn to the culinary arts. At 15, I enrolled in culinary school, and three years later, I was working in professional kitchens, eventually taking on roles in high-end restaurants around the world.

Today, seafood is my greatest source of inspiration. I feel fortunate to live where nature is at my doorstep, catching my own scallops and lobsters, or going spearfishing for the freshest ingredients. My philosophy is rooted in sustainability—I use every edible part of the animal, and whatever can’t be used goes back to the sea, honoring the cycle of life. Cooking over an open fire still holds a special magic for me, grounding me in those early family traditions.