"Every day, I ask myself the same question, how can my food belong to both without losing the soul of either?" he says.

"The answer lies in the dialogue between place and craft. In the meeting of Chinese ingredients with French techniques, there is a softness not in execution but in approach. In humility. In listening. It's less about fusing cuisines and more about finding common ground through quiet gestures on the plate."

For Garigliano, cooking is about striking harmony between creativity and authenticity. "Each dish I create reflects my journey, marrying the traditions I cherish with the vibrant inspirations I've gathered throughout my career," he says.

Garigliano's approach in Beijing is grounded in an international journey that shaped his craft. He honed his skills over seven years at the famed L'Atelier de Joel Robuchon in Paris, mastering the rigor and precision of French gastronomy, before using his expertise in Dubai to lead a new restaurant that earned accolades from Gault & Millau and the Michelin Guide. By 2023, he returned to Saint-Germain as executive chef, a professional homecoming before his move to Beijing.