Chef Bucci spent most of his days in residents' homes in the villages, learning the traditional combination of herbs and flavors by the locals, and used this in conjunction with his classical French training to come up with a uniqueness all his own. He also interned in other countries during his course of study, such as Sweden, France, Greece, and Germany.He was fortunate enough to work under to master Chefs in his career: Chef Maxim (Café Paris-France), Chef Navratidas (Poseidon, Wertevik-Sweden). They both left a lasting impression on him went it comes to how he sees and deals with every details of his own kitchen.