From Oct 27-Nov 4, Michelin-star Chef Andrea Mazzoni, from the famed Rossini restaurant in Florence, Italy, makes a special appearance at another Rossini’s, here in Bangkok (Sheraton Grande Sukhumvit, 250 Sukhumvit Rd., 02-649-8364) to showcase his innovative Italian cuisine.

How would you describe your cooking? 

Creative Tuscan taste.

Which dish best represents what you do? 

Acacia blossom honey risotto, smoked meat stock and fried flowers.

What’s more important: the chef or the ingredients? 

The ingredients are important, of course, but when I choose to go to a restaurant, my choice is for the chef and his cooking-style.

What’s your most memorable food moment?

Everything, every day,  from mise en place to night service.

Absolutely won’t eat? 

Legumes.

Favorite ingredient?

I love extra virgin olive oil, herbs, flour and chocolate.

Favorite cooking technique? 

Grilling and braising.

Tool you can’t do without? 

My knives.

If you were a dish, what would it be?

Braised suckling pig with onions and potatoes—a deep Tuscan dish.

If you were to create one dish especially for Bangkok, what would that be?

Pigeon breast vinsanto flavored with bread dumplings accompanied by pigeon legs ragout with truffles.

Guilty pleasures?

White truffles, caviar and Guinness.