Authentic flavours and unique fare developed by ours chefs.
The chef's menu gently plays with the abundant produce of these southern lands. Driven by a healthy respect for produce, nature, authenticity and wellness, in joining La Pavillon he is endorsing a philosophy that fuels his appetite and taste for challenge.
Born in a small village in Sicily, he is already starting to stand out in cuisine (and especially in Patisserie) thanks to family influences (restaurateurs, pastry chefs, ice cream makers). Beginners in cooking from the age of 11 years.
After his BTS he decides to go in search of new experiences.
In Milan at Nobu - Armani in 2008 after a year he decided to start catering and with his chef opens his own restaurant! (Kitchen) they keep almost 5 years!
Attracted by the discovery and the ambition he decides to start again with more beautiful house in Italy at Cracco (5months) in Milan and at Bottuta at the Osteria Francescana (3 months)
In Spain at Albert Adria in Barcelona (4 months) and at Martin Barasategui at Lasarte (4 months)
And finally in France at Alain Passard in Paris (3 months) and at the Institute of Italian Culture (1 year) where he will create a workshop with great Italian chefs to learn Italian cooking!
Dedicated to Paris he will be the head of the Society and The Hotel Costes pendat 1 year, the Montana Hotel in 2016 and the Germain and 2017. Finally the Restaurant la Gare in 2018 the garden Festival of Monsieur Bleu the summer 2018,
He will also be a kitchen consultant for the MOMA group in Paris! in 2018
At the Pavillon de Paris (Budapest) to reinvent classic French cuisine in a modern and cosmopolitan perspective!
Born in Szeged (Hungary) passionate about literature and journalism, he began to take an interest in gastronomy after his BAC, thanks among other things to the reading of Alexandre Dumas' books!
Thanks to an article on gastronomy, he is doing a 6 months internship in France at Bernard Loiseau in Burgundy!
Fascinated by the ingredient, recipes and cooking, he decides to put aside journalism and dedicate himself to the world of gastronomy!
So start his adventure at Thierry Breton: Chez Michel, Chez Casimir, The Pointe du Grouin (Paris) for 3 years,
He discovers the world of traditional French cuisine.
Then at Michel Craca: The Entre Amis (Paris) in 2015 where he plays with the cuisine of the market.
it will assert itself with starred restaurants, first at
Christophe Poirier: The Royal Unicorn (Lyons-la-forêt - Upper Normandy) 1 * Michelin
In 2016 and later at Steve Willié: Bagatelle Restaurant - Grand Chalet Hotel (Gstaad) 16 point Gault Millaut
After 7 years he decides to return to Hungary and precisely to Budapest to launch his challenges
"I want to bring French gastronomy to the Hungarian table!"
At the head of the Paris Pavilion to bring its touch of French influence