Natural, simple, seasonal, fast and balanced -- that's chef Corrado Corti's culinary style.

From his home base at the five-star Imperial Palace Hotel -- a former royal residence -- on the Italian Riviera, Mr. Corti prepares what is now known as Mediterranean cuisine for the most discerning of palates.

Naturally, these palates expect the very best, and chef Corti makes sure they are not disappointed.

At the heart of his preparations are absolutely fresh ingredients. Fruit, vegetables, meat, fish, herbs ... all must be at the peak of perfection.

Because of this, chef Corti "cooks by the season,'' uses, as the genesis of his creativity, whatever is available at any particular time of the year. Even his herbs must be garden-fresh.

"With modern transportation and shipping, you can get herbs all year around, but I don't use them unless they are in season locally because the taste is different,'' he explained.

Chef Corti also believes in simplicity, both in his choice of ingredients and how he prepares them.

Not for him rich, smothering sauces and gravies to mask the lovely natural flavours of his ingredients. Instead, he relies on what he calls "the harmony of tastes between ingredients without using any false visual impressions''.

In terms of preparation, Mr. Corti believes the shortest route is also the sweetest.

"I use ingredients which require minimal handling and uncomplicated preparation methods,'' he said. "My approach is based on eliminating long cooking processes, thus preserving the taste and nutritional quality of the food itself.'' Provided all advance preparation of the ingredients was completed, the chef estimated it would take him, on average, 20 minutes to prepare a meal for four. The average dish might take approximately seven minutes cooking time.

"That is why I don't use too many ingredients,'' he noted.

Yet, each individually-plated dish emerges a feast for the taste buds, and visual work of art.

As a result of his research into "the balance and harmony of tastes'', Mr.

Corti's recipes exclude animal fat, cream, butter and heavy oil, and make more use of regional olive oils.

When making desserts, his emphasis is on lightness.

"Dessert is a compliment to the main meal, and not a meal in itself,'' he stressed. "So I stay away from anything which is heavy, and I use a lot of fruit.'' While his present working base is the Italian Riviera, the Milan-born chef says the term "Italian cuisine'' has been replaced by the term "Mediterranean cuisine,'' which reflects a lighter, healthier style of eating.

"I am convinced that Mediterranean cuisine, having been lightened over the years from the previously heavy, complicated method of preparation, is now the best and healthiest way of eating,'' he said. "I really enjoy preparing it because it not only conforms to my culinary style but can be a fascinating experience.'' And it seems his philosophy is not only popular with guests at the prestigious hotel where he is part of a 15-strong culinary team, but also in Japan, where Mr. Corti has spent two months each year for the past five years teaching Mediterranean cuisine to local chefs.

His rise to prominence comes after many years' training and experience, both in Europe and on the vessel popularly known as "the Love Boat,'' and represents another stage in fulfillment of his childhood dream.

"I used to watch my mother cooking, and found it exciting,'' he explained.

"By the time I was seven or eight I really thought about cooking as a career, and when I was 12 I entered the Scuola Alberghiera in San Pellegrini Ferme to begin my three-year basic training course.'' (In Italy, the age at which children could leave school was 13 and Mr. Corti said he left "a little earlier'').

Part of the reason for choosing his profession, the chef said, was because it afforded such wonderful opportunities to travel.

"Even though I was so young at the time, I was very excited by the idea of travelling, so I didn't have to push myself at the Scuola Alberghiera.

Everything became easy for me.'' Today, he continues to travel, and will this weekend conclude a month-long stay in Bermuda, where he has been instructing resident chefs and others in his area of expertise.

And no, he had not prepared a single pizza or bowl of spaghetti! "There is much more to Italian cuisine than that,'' he smiled.

Nonetheless, he does make his own pasta when a recipe calls for it.

"The homemade has more nutritional value. Dried pasta loses a lot of that,'' he noted.

However, Mr. Corti acknowledged that pasta was a staple in mainstream Italian eating.

"Pasta is everywhere, but each region of the country has its own way of cooking it, '' he explained. "Pasta or risotto is generally a part of every meal, and people normally have it with tomato sauce. Home cooking is simpler than in restaurants.'' And what is the Milan-born chef's favourite food? "Fish,'' he replied.

MEDITERRANEAN MAGIC -- Visiting chef Corrado Corti has been sharing his expertise in Italian cuisine with fellow chefs and diners alike. In creating his masterpieces, he uses only fresh ingredients, short cooking processes, and shuns animal fat, cream, butter and heavy oil. The Spring salad (top picture) combines crunchy garden vegetables with a light dressing, while the dessert (bottom picture) features an eggplant pudding garnished with a strawberry and balsamic vinegar sauce.