Claudio Rovai

I attend hotel school and soon after I start my career in Sadler's kitchens.
Then I leave for France, Paris, to learn the rules and rigor of French cuisine.
I go back to Italy and collaborate with Knam's catering. Then Spain, Savini in Milan and finally 7 long years in Norway where I refine techniques and knowledge on fish, molluscs and crustaceans.
My cuisine is very tied to tradition, with a nod to new techniques and always taking into account the seasons and what the market can offer.