The third-generation pizzaiolo and social media sensation makes his Asia debut at Robertson Quay, signature golden scissors in hand.
The firebrand chef’s open-flame cooking philosophy takes centre stage in this limited edition hardcover.
Head Bartender Adrian Besa and Assistant Bar Manager Akmal Haqim embarked on a tour of the region, and returned with 16 vibrant handcrafted concoctions.
Cellar Master Christophe Valtaud distills the essence of each terrior by crafting cognac using eaux-de-vie sourced solely from the single cru.
