Executive Chef Roberto Balgisi
Since he was a child, the parents of Roberto took him to the harbour to eat sea urchins with bread. Ever since he saw in 8th grade a chef in a book he knew that cooking would become his passion. His mission is to protect raw materials, being himself an advocate of the “homemade” philosophy. Quality is not taken for granted. This is why the Chef does not make any compromise when it comes to guaranteeing constant excellence. For him, the kitchen is not a media set, but a magical place where the artist gives life to his soul in a concrete transfer between creativity and food.
Since he was a child, the parents of Roberto took him to the harbour to eat sea urchins with bread. Ever since he saw in 8th grade a chef in a book he knew that cooking would become his passion. His mission is to protect raw materials, being himself an advocate of the “homemade” philosophy. Quality is not taken for granted. This is why the Chef does not make any compromise when it comes to guaranteeing constant excellence. For him, the kitchen is not a media set, but a magical place where the artist gives life to his soul in a concrete transfer between creativity and food.