STORIES

FIRE, NATURE AND TASTE: My cuisine as a way of life

Welcome!
I am Alsi Sinanaj, and in this space I want to share with you not just recipes, but an entire philosophy around food. For me, the kitchen is a form of expression, a language, the most direct way of communication. A dish can say more than a thousand words.

My roots: The Mediterranean and beyond

My first culinary love was Mediterranean cuisine. Greece, Italy, the simplicity of good olive oil, the scent of fresh tomatoes, the depth of a lamb straight from a wood oven. This was my foundation.

But curiosity led me further. To Polynesia, to Japan, to Peru, to Siam, to the Cantonese tradition. Every cuisine taught me something different:

• the precision of Japanese technique,
• the boldness of Peruvian flavors,
• the explosive balance of Asian philosophy.

I never wanted to copy. I wanted to learn, respect, and evolve. This is how my identity was born.

Nature as inspiration

Nature is the greatest chef.
It teaches me that nothing is accidental: the acidity of citrus, the sweetness of ripe fruit, the salinity of the sea.

Every time I hold an ingredient in my hands, I feel responsibility. The responsibility to elevate it and to respect it. I do not believe in cooking for the sake of impressing. I believe in cooking that honors the ingredient and moves the person sitting across from me.

“Cooking is not about adding, but about not destroying what nature already gives you.”
— Alsi Sinanaj

The people who inspired me

Along my journey, I was fortunate. I worked beside legends such as Heinz Winkler, who taught me the meaning of perfection and discipline, and Tong Chee Hwee, who showed me how the East can become a global language of flavor.

I had the honor of cooking for personalities like Cristiano Ronaldo and Giorgio Armani. Yet the greatest joy for me is not cooking for celebrities. It is cooking for people who seek experience, for those who see food as a journey.

My philosophy

1. Simplicity with power. Greatness often lies in the simplest dish, when the ingredient is right and the technique is clean.
2. Innovation with respect. I am not afraid of experimentation, but always with respect for the tradition behind each cuisine.
3. Flavor with storytelling. A dish should speak about the land it was born from, the culture that shaped it, and the cook who created it.
4. Sharing and teaching. There is no greater joy than teaching. Seeing young chefs take a spark and turn it into fire.

What I will share with you here

This site is my home. Here you will find:

• Recipes with my personal signature, from comfort food to fine dining.
• Stories behind ingredients, producers, and travels.
• Technique secrets that can help you cook better at home.
• Inspiration to see the kitchen not only as an action, but as a philosophy.

A journey that has just begun

Fire made us human.
Taste unites us.
And the kitchen is the bridge that brings us closer.

This journey has just begun, and I want you with me.

“Food is energy for the body and clarity for the mind. Cooking is the art of bringing them into balance.”
— Alsi Sinanaj

With respect,
Alsi Sinanaj