Domenico Iavarone, originally from Casavatore in the province of Naples. Transparent, cheerful and extroverted person. He began his professional career at the age of 15 and after his very first experiences in the small but bucolic realities of the area, he preferred to get to know other professional realities that literally made him fall in love with this job and made him passionate about haute cuisine. A lover of “poor” raw materials linked to memory, he does not like to manipulate the ingredients too much in such a way as to leave them unique and true protagonists of his dishes, trying to give a sensation of balance, leaving every single flavor attributable to the raw material itself. QTC acronym which stands for Quality – Technique – Creativity contains in his opinion the three fundamental elements capable of harmonizing the flavors and aromas of traditional cuisine and enhancing excellent products. After the collaboration with Gennaro Esposito and Oliver Glowig who raised him professionally.