Found under a cabbage in an imagined still life painting by a couple of passionate restaurateurs in northern Italy, his
destiny could only have brought him to explore the connection between the arts and food. In French cuisine he grasped its proverbial freedom.

He jumped around Europe, from Michelin-star restaurants to grand hotels and trattorias to chocolaterie, before crossing the Atlantic to farm the land and harvest its fruits. Then it was back to the old Europe, under the wing of Jean-Michel Lorain, and flying all the way to Siam. Now it is J’AIME time.

Thailand has moved Amerigo to interpret French cuisine in a unique new way, converting it by using local ingredients and passing on his careful approach to young Thai chefs.