When da Vinci was given the task of remodeling the Duke of Milan’s kitchen, he instantly conceived the idea of conveyer belts to bring the food forward for preparation, a larger super oven, with higher than previously achieved cooking temperatures, and even a sprinkler system to protect the kitchen if the innovative oven got out of control. Since Leonardo’s Renaissance era, the revitalization of the culinary arts has never been more evident than in the 21st century, and with world-class chefs now competing across our television screens with every cooking style imaginable there can be little doubt about the rebirth of new-age thinking and creative cuisine. With the month of May almost a memory, and with summer in the tropics rapidly on the rise, The Culinary Adventuress and I arrived and were greeted by the tempting scent of wood smoke drifting on a sea breeze from DaVinci’s wood-fired pizza oven. With every tribute to the artistry and talent of chefs Seto and Phillips, DaVinci’s classic Italian Chef Giovanni shines just as brightly as he creates the distinctively classic Italian cuisine with the age-old art of combining fresh ingredients, a carefully tended fire, and the best assistance possible to deliver a masterful dining experience that is naturally Italian.

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