Your career has taken you from Apulia to Paris via Germany and New Zealand. When did you realize that Paris would be your ultimate destination?
It happened quite naturally. I initially intended to stay in Paris for just a few months, but nearly a decade later, I find myself still here. Paris has a way of captivating you, especially when you're immersed in its rich culinary landscape.
You spent eight years working alongside Yannick Alléno at Pavillon Ledoyen. What was the most valuable lesson you took from that experience?
The profound sensitivity that cooking demands. Beyond technique, it's about intuition, emotion, and subtlety. Working with Yannick taught me to approach cuisine as an ever-evolving art form, where each dish tells a story.
You describe your cuisine as international, but do you feel more influenced by Italian or French gastronomy?
Both have indelibly shaped my culinary identity. Italy instilled in me a deep respect for ingredients and instinctual cooking, while France refined my techniques and precision. My dishes are a harmonious blend of these two rich traditions.
You are known for your zero-waste philosophy. What are some of the most innovative ways you’ve found to use ingredients without waste?
One of our most innovative practices involves utilizing every part of the fish: skins and bones are transformed into artistic sculptures, fillets are served as they are, and the remaining parts become rich sauces and broths. With turbot, we even repurpose the thin white membrane on its skin to create what we call “turbot lard.” Additionally, celery roots are crafted into decorative pots, and outer cabbage leaves are turned into candles. It's about recognizing beauty and potential in what is often discarded.
Maison Ruggieri was known for its unique approach—guests often chose their meals in advance. Can you explain what inspired this? Do you plan to use the same idea in your new restaurants?
For me, it's not merely a "concept" but a philosophy of hospitality. I envision my restaurant as a home, where kindness and generosity are paramount. By allowing guests to choose their meals in advance, we create a personalized experience that makes them feel truly at home. This spirit will undoubtedly continue in my future ventures.
You are planning to open four new restaurants in Apulia. Can you tell us more about them?
We're actually opening three new restaurants, as the fourth—Grotta Palazzese—is already renowned for its breathtaking setting and quality.
The first, Momo, is situated right on the beach, offering a sushi-focused menu led by a master sushi chef.
The second, Casanova, is a beautiful venue that serves traditional dishes like fish soup alongside more creative offerings. It exudes a classic style, complete with champagne and cheese trolleys.
Finally, Maison Ruggieri, inspired by Paris, will feature just six or seven tables and a stunning chef’s counter. Guests will be invited to explore one or several “poesie,” each comprising three or four dishes centered around a common theme.
Grotta Palazzese
Maison Ruggieri in Paris received two Michelin stars and three toques from Gault&Millau very quickly. Do you think it’s possible to reach the same level of success with your new restaurants in Apulia?
We're committed to working even harder than we did in Paris; the rest is up to the Michelin Guide. Our focus remains on delivering quality, evoking emotion, and maintaining authenticity. Recognition may follow, but our primary goal is to create meaningful experiences that resonate with our values.
What are the biggest challenges you foresee in the next phase of your career?
The most significant challenge will be maintaining a human-scale team. It's essential to stay connected, progress together, and preserve the familial spirit and trust that have brought us this far.
Do you have a message for the Czech Gault&Millau, which has just launched its first year in the country?
Thank you for the invitation. I look forward to seeing you soon!
Best wishes to Gault&Millau Czechia!