He has worked in fine dining and Michelin-star restaurants in Germany. Victor’s most recent experience has been as the Executive Chef of a private country club on the North Shore of Massachusetts for the past six years. Victor’s background of cuisines includes plant-based, Asian, European, Fusion, American, and is open to other cuisines too.
“I see the gastronomy as a form of art, a direct channe
l to communicate with the senses the true essence that represents what I am, and the way I live every day. My vision of gastronomy: I promote a cuisine free from exploitation, using fresh and quality food. Making high quality dishes requires starting from a high quality raw material. For this reason, I research and develop recipes with organic and seasonal raw materials, respecting the quality and history of each product, to transform them into creative dishes with their own identity. authentic sustainable plant-based gastronomic culture. My goal is the intersection of different paths that lead to a single dream, the need to improve the place where we live, leaving a positive sign in everyone's life. The guidelines of my kitchen don't follow the rules of a fanatical movement or the misleading impulse of a spontaneous fashion, but demands with passion and dedication, to create a real gastronomic culture, with a long term vision, to feed the people's body, makeing travel their minds, immersing in a unforgettable experience. Where respect for the palate is as important as the life of the beings around us.”
