During this time, the brothers were busy mastering their art under the guidance of highly acclaimed industry leaders. Enrico studied under chefs such as Heinz Walker and Sirio Maccioni, whereas Ricardo trained with Michel Troisgros and Roger Vergé, as well as attending a number of professional schools such as Richemont and Lenôtre.
Once completing their training, it seemed a natural progression for them to return to the family restaurant to apply their new found skills and continue their careers
Since then, the brothers have continuously updated and altered their menus, always wary of changes in the market and seasons in order to ensure only the freshest produce goes out on the plate. They take pride in pleasing their guests, ensuring a loyal clientèle who are eager to return to the restaurant to repeat the exquisite culinary experience that they offer.
To this day, the brothers have remained as executive chefs within the kitchen of the family business, using their culinary skills to maintain the restaurant’s stellar reputation. Their hard work, creativity and enthusiasm for creating great food allows the brothers to work together at ease to offer a host of innovative dishes.
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