Working alongside Chef Carlo Miguel revealed a shared philosophy: ingredients-forward menu engineering. We build dishes around the product—letting the ingredient’s character lead the technique, seasoning and presentation. For this evening, artisanal cheeses from the USA took center stage in a six-course dinner service, and every course was a testament to their craftsmanship.

From bright, tangy young cheeses to aged, complex wheels, each preparation highlighted the innovation, versatility and sheer variety American cheesemakers are producing today.

The tasting was deliberately unpretentious. There were no caviar spoons, no truffle shavings, no Wagyu decadence—just humble ingredients treated with precision and respect, cooked at their peak and served to reveal their best selves. The result was an intimate, honest celebration of flavor: simple pairings, thoughtful contrasts of texture and temperature, and moments where the cheese truly sang.

Thank you, Chef Carlo, and the whole team at Osteria Antica, for a night of creativity, generosity and flawless execution. Collaborating with you was inspiring, educational and, quite simply, awesomazing! I can’t wait for the next time we let great ingredients do the talking.