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VUE ON | LIFESTYLE P H O T O C R E D I T : A L E X S TA N I L O F F Even oen-overlooked ingredients, like mushrooms, are treated with care, offering depth and complexity when handled properly. Ultimately, Siversen wants guests to feel genuinely cared for. Beyond exceptional food, the goal is to create a sense of ease from the moment they arrive— an experience that lingers long aer the meal ends. What separates a good restaurant from a memorable one, he says, comes down to consistency and heart. Delivering that standard night aer night requires not only skill, but a culture rooted in true hospitality. When he's not in the kitchen, Siversen seeks out restaurants where intention is evident in every detail—places driven by passion rather than pretense. Off the clock, his tastes are simple: a bowl of pasta, good bread, and a glass of red wine. Beyond the restaurant, he continues to create music—cinematic, atmospheric compositions that mirror his culinary approach. "You're layering elements, building toward something," he says. "e kitchen and a music studio aren't that different." P H O T O C R E D I T : B E N L A U Go-to late-night snack: Good cheese and a glass of wine. Favorite ingredient to cook with: Mushrooms. They can go with everything-incredible depth and versatility-and you can eat them alone or as a layer to a dish. A dish you could eat every day: My grandmother's pasta. No recipe, just memory. Dream culinary destination: Japan. e precision, technique, history-overall culture of cra…I need to experience it first hand. One restaurant everyone should experience once: If you are local, Jungsik-top 3 meals I've ever experienced. Travelling, Borgo Sant'Anna in Barolo. You understand the food-wine-region and how it comes together while looking out onto the rolling hills in front of you. VUE ON | DINING 72 VUENJ.COM

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