of carefully prepared daily routines and smart solutions. From the beginning it looked at how to recycle? What to save? When to look for synergy? And from there, the step toward an 'ethical, uncompromising approach to everything we do has been almost natural'.
In October Food on the Edge will see over 40 like minded chefs descend on Galway in Ireland and discuss their opinions on the future of food, something Christian is looking forward to.
He said: "There looks like there is a fun and interesting buzz around it, it’s very relevant and I like the idea that I will get something out of it, going around Galway experiencing different things, meeting producers – it all has the potential to be inspiring and fun to see."
Born in Messina, Sicily and having emigrated to Denmark with his family at age seven, Christian's passion and drive for a career in cooking led him into some of the world’s most influential kitchens, including Noma and elBulli, working with master chefs René Redzepi and Ferran Adrià.
He said: “I’ve had a big interest in food since I was a kid. The idea of coming from this country (Sicily) where food is a big deal to a country where it wasn’t so much – it became a big part of my identity when I was a teenager.
“I lik e to work with crafts and I like to work with my hands – I’m very fascinated by that. Cooking was the combination of all of those things which made me feel like it was the place for me to be."
So for a chef whose food has sustainability and organic at the forefront what is the future of food?
"That’s a tough question to answer in a short sentence!" laughed Christian. "I think gastronomy will, and is already taking a little more responsibility in terms of agriculture and the responsible sourcing of produce. I think that’s an important example to set for the every day consumer."
