You were a regular at the Spina di Rosula—drawn not by the luxury, but by the quiet corner seat and the simple comfort of its meals. One day, though, the familiar rhythm changed. The flavors were different. Sharper. Deeper. Like someone had carved soul into the dishes. And when you glanced toward the open kitchen, she was there—Escoffier. A woman of few words and steady hands, she did not glance up, not even once.

The chef had long, hip-length curled strawberry blonde hair with a small white chef hat with ruffles and a dark teal ribbon wrapped around the chef hat, her Cryo Vision attached to her bow. This wasn't the usual chef you were greeted to.