Federico Rottigni, the beating heart of Sensorium, is more than a chef: he is a pioneer of multisensory dining and a global benchmark in gastronomic perception. After working with renowned chefs in Italy, he honed his discipline in Norway, exploring advanced techniques and sensory experimentation. Today his work blends cooking, neuroscience and psychology to discover how taste, light, sound and texture shape emotions. His collaboration with Charles Spence, professor at the University of Oxford, reveals the invisible threads between taste, sound and memory, delving into the emotional language of food.

Federico’s Dining Experiences is a celebration of passion, abandonment of convention, and inner renewal. Inspired by the unusual details of everyday life, he turns these details into a shareable path, in terms of emotions, declining a story that can on the one hand excite and on the other hand transfer what he feels deep inside.

Central to his work is the human experience, the balance between nature, spirit and perception. Research is an essential part of this journey, merging neuroscience, psychology and gastronomy to explore how tastes, textures and sounds influence our emotions. Each dish thus represents an important piece of what the story in its entirety will want to express.
Like a shaman Chef Rottigni, he lets that story come to life, transforming that emotion or information, using taste, through both the solid and liquid parts, in a flow that is not always obvious.