Maestros of Flavor & Fire
Trained across three continents, our chefs bring decades of mastery, creativity, and respect for ingredients to your table.
Elena Moretti
Born in Bologna, Elena trained under Michelin-starred mentors in Milan and Copenhagen before returning to her roots. Her philosophy centers on respecting the ingredient, mastering technique, and honoring tradition while pushing culinary boundaries. She developed the original Sabor & Fuego tasting menu and still oversees every dish that leaves the kitchen.
Mateo Vasquez
A culinary nomad with stations in Mexico City, Peru, and Lisbon, Mateo brings bold, vibrant flavors to our kitchen. Specializing in open-fire cooking and complex spice layering, he transforms simple produce into deeply aromatic experiences. He leads our lunch service and develops seasonal specials that celebrate Latin American heritage.
Yuki Tanaka
Trained at Le Cordon Bleu Paris and refined her craft in Kyoto's kaiseki tradition, Yuki approaches desserts as edible architecture. Her creations balance precision with whimsy, blending Japanese tea culture with European patisserie techniques. She is the mind behind our signature matcha-crusted chocolate torte and seasonal fruit compotes.
David Chen
With a background in molecular gastronomy and farm-to-table sustainability, David bridges the gap between science and soil. He manages our dinner service and oversees ingredient sourcing, ensuring every vegetable, herb, and protein meets our rigorous standards. His vegetable-forward tasting plates have earned critical acclaim.
