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Food has always been a pleasure and I definitely eat for enjoyment before necessity. My style of cooking is about the whole package: a good bottle of wine, good company, a grappa or two. Most importantly, I want honest food cooked to be enjoyed rather than to impress; no silly garnishes or clever ways to mess around with the ingredients. There are two camps a chef can belong to. There are those hell-bent on stars and other accolades, who obsessively chase perfection and applause. Then there are those chefs who take a more relaxed approach to cooking and focus on the provenance of the food.