My Philosophy
Filippo Sinisgalli Executive Chef
The Product
“Doing the same thing well every day”
An excellent ingredient is a daily investment with an exceptionally long due date.
It’s my duty to respect it, to get to know every tiny merit and every limitation.
When I cook, I invite my guest to make an ethical agreement with the producer I chose for them.
The Technique
“Be bold but don’t overdo it”
Mastering technology doesn’t mean overusing it, because the risk of standardising taste buds is the most widespread problem of the decade. From Milan to Lyon, all anyone seems to talk about is sous vide, regeneration, and cold marinating, or how anti-waste is possible through methodological lines of work and preservation, or super green film.
The truth is that in this trade, sustainability is all about acquiring painstaking knowledge about food, and preparation and cooking techniques. This is what influences the order and the design of a dish so that it can be cooked without needing tools to provide a safety net.
The Guest
“A new contemplation of waiting”
A story is fortunately still the best way to win over a guest, in spite of the fact that today, everything you do is judged by a mobile phone lens.
Narration and as a result, time, is a precious ally that we should be bringing back, and making the most of.
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