"When you choose a Molteni it's not an afterthought, it's the first thing you think of when you open a restaurant, it's 5 ton of solid steel.
The Molteni has to arrive first and then the whole restaurant is built around it and that's always really really a nerve-wracking decision because whatever you set in stone you set in stone but when you're cooking with Molteni there's nothing like it, it it's like driving a beautiful car, like a Rolls Royce, it gives you an air of confidence like nothing else.”
