"My kitchen is a space with big ambitions. It’s carried by an intimate team where every movement matters, and where the pursuit of perfection isn’t about impressing anyone, but about honoring the craft itself. In our world, silence is as important as sound; focus as vital as creativity. It’s a place for care, for detail, and for the kind of uncompromising standards that can only exist when everyone in the room shares the same vision.
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We begin with South European classics, not as a rulebook, but as a foundation. We work with flavors and traditions that existed long before us, yet we never allow ourselves to be confined by them. Instead, they become a starting point for personal interpretation, where techniques are refined, expressions distilled, and dishes gradually transformed into something that can only be created here.

The kitchen is my signature, though never mine alone. It is the sum of a team that dares to work very closely, think sharply, and continually ask: Can it be better? This is how we run The Samuel— as a place where every dish reflects a shared commitment to purity, simplicity, and absolute precision.

Here, we don’t just create food. We create our own language."