<p style="line-height:1.38;margin-bottom:12pt;margin-top:12pt;" dir="ltr"><span style="background-color:transparent;color:#000000;font-family:Arial,sans-serif;font-size:11pt;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre-wrap;"><strong>Embracing the Seasons and the Art of Flavor</strong></span><br><span style="background-color:transparent;color:#000000;font-family:Arial,sans-serif;font-size:11pt;font-style:normal;font-variant:normal;font-weight:400;text-decoration:none;vertical-align:baseline;white-space:pre-wrap;">In this culinary environment, Gino learned the art of garnishing with micro herbs and crafting perfectly smooth ice creams, but the real joy for him came from seeing what fresh produce arrived each day. He worked with suppliers like Natoora and an Italian wholesaler who sourced the best from markets in Rome. The vegetables that graced their plates — tiny striped courgettes, dark tomatoes, vibrant cime di rapa — were grown for flavour first, yield second. Gino came to understand that the true magic of their dishes lay in the quality of the ingredients, rooted in the traditions of the farmers and producers who grew them.</span></p><p style="line-height:1.38;margin-bottom:12pt;margin-top:12pt;" dir="ltr"><span style="background-color:transparent;color:#000000;font-family:Arial,sans-serif;font-size:11pt;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre-wrap;"><strong>A New Direction: Cooking for Health</strong></span><br><span style="background-color:transparent;color:#000000;font-family:Arial,sans-serif;font-size:11pt;font-style:normal;font-variant:normal;font-weight:400;text-decoration:none;vertical-align:baseline;white-space:pre-wrap;">The onset of the Covid-19 pandemic brought a significant change to Gino’s career. Angelina, the fine dining restaurant where he worked, had to close its doors. To survive, they partnered with a local charity to prepare vegan meals for residents who were sheltering in their homes. For the first time, Gino saw food as more than just a source of pleasure — it was essential fuel for life and health. This experience shifted his focus toward the nutritional aspects of cooking.</span></p>