During his time in Italy, the chef was struck by the pride the locals had in their agricultural produce, which is deeply rooted in the natural and spiritual features of the land. He reflects on the places he travelled to, paying respect to local cuisines. Having apprenticed in Piemonte and Veneto, he specialises in the techniques of northern Italy, but expresses his own creative sensibility as well. The arrangements are simple and modern, and the flavours are subtle and light.