Samuel Zucca adds a fresh touch to traditional Italian cuisine. [Photo by Ye Jun / China Daily]

This is his first time in China, after working in many five-star hotels and restaurants in Europe and Asia. He worked in many different countries, including the United States, England, Australia, Germany, Vietnam, Thailand and South Korea.

"Changing places to work every two or three years helps me get motivated," he says. "Each place has a different culture and good memories."

Working in the kitchen is all about experience, according to the chef. Therefore he needs to show his team in the kitchen how to prepare dishes, even though he has already given them a recipe. Ingredients here are different from, for example, South Korea. Therefore, one has to make adjustments. Only in pastry preparation is it OK to simply follow a recipe.

"My philosophy is a very classic Italian plate, but the preparation is different," he says. In other words, he presents traditional recipes in a modern way.

His focus is not just on taste and quality, but also health.

"I like to use red chili, which is good for the heart," says the chef, who also prefers to season dishes with white pepper instead of black.

Zucca uses purple-colored tuna, which he finds to be fresher tasting than light-colored flesh. He also follows the seasons in pursuit of ingredients.

His winter menu is available until March. "It has some heavy food with more calories, following Italian tradition, but with a focus on balance," he says.

Highlights on the menu include a roast pork belly with chanterelle and baby vegetables, seared scallops, pumpkin-stuffed agnolotti, and veal tenderloin medallions.