It all started in London. The British capital city was undoubtedly the starting point. Daniele Rebosio, executive chef of the new restaurant in the MOG, smiles and ties the last knot of his apron before commencing service. “My hospitality university has been the world, the people and the cultures. In Genoa. A place where tradition is strong and well ingrained, I learned the cornerstone recipes of a whole people and its land; nevertheless, trofie with pesto is not the only dish. Let us consider basil for example, we only use it to make pesto, but in how many other dishes can it be used? A great deal. Travelling has made me realize that it is not essential to carry a notebook and a pen, or to have written recipes, it is necessary to have a background preparation, a guideline and a solid technique”. You have been considerably influenced by your experiences abroad… “Spain has given me lot of fantasy, France great technique and precision”. How would you describe you cuisine? “Good question. I do not see myself as belonging to any specific category. Cooking is very subjective, though it is very important to distinguish between well worked products from one that has been worked less well”. What are you going to bring to MOG? “I’d like to bring to the Genoese people dishes they cannot even start to imagine, that they would never have imagined possible to taste. Let us forget the exotic. We have ingredients that do not even exist in the rest of the world, so why shouldn’t we make the most of them? Emotions will be experienced; taste-bud explosions will be described. It is always worth remembering that a kitchen is not just represented by one person, but by a whole brigade. For this reason I have picked all young people, all with experiences abroad; this in order to introduce that extra bit of novelty”. You said you consider cooking as a language “Through cooking you can tell stories, adventures; you can live emotions, memories from the past, pleasures from when you were small, of a smell drifting from your mum’s kitchen. You can convey a sort of feeling. Cooking is a bit like music you know. In a music band, if each one can play his own instrument, get on with the others and have similar musical tastes, surely, the final product will have a positive outcome, whether you like it or not; there will always be a part of the audience that will listen to it. Cooking is the same. Having said that, I hope I will be listened to by the right audience”.