People generally love simple things when done well. Whether I'm cooking for two people or 400, two dishes are always a hit—bread and pasta. They represent quality and comfort, embodying the essence of fine dining without excessive complication.
Before I became a chef, I was an engineer and architect, but I realized that my role was detached from people. Cooking allowed me to forge a connection through hospitality, which is what I’ve always valued.
When I opened Atipico in 2014, I wanted to create something that felt personal and intimate. The name 'not typical' speaks to my journey and how I strive to bring unique experiences to my guests.
Cooking for high-profile clients, from billionaires to the president of Singapore, has been a thrilling experience. It's about delivering exceptional quality, but also making them feel at home, regardless of the occasion.
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