My earliest memories as a kid are connected to food and family, two great Italian traditions. The Italian culture, where I come from, strongly impacted my passion as a chef.

My experience as a professional chef started 10 years ago in a retreat centre with a lush vegetable garden that indirectly transmitted to me the passion and love for vegetarian and plant-based cuisine. Since then, I have never stopped cooking for small or large groups of people in Italy, Switzerland, the UK, Germany and now the Netherlands, combining Italian food with the international scene. I have studied Macrobiotic cooking at the International Macrobiotic Centre in the UK, and then I graduated with the Diploma in Plant-Based Culinary Arts at Le Cordon Bleu of London.

My journey as a private chef runs between several retreat centres in Europe, private chef and catering and cooking workshops. I love creating new recipes, combining health with taste, to make the kitchen the home of the whole world.