a chef and the founder of my own company with a professional background in restaurants and catering around Lake Garda and a culinary education from a hospitality school in Desenzano.

My cooking is deeply rooted in Senegalese culinary traditions, but I love bringing them into a contemporary and elegant style. For me, food is not only about taste: it is about culture, memories, stories and creating an experience around the table.

I particularly enjoy working with ingredients such as fonio, millet, sorghum, peanuts, okra, dried fish and aromatic spices, combining traditional African flavours with modern techniques and presentation.

What makes my cuisine special is the balance between authenticity and creativity. I want guests to discover the richness of Senegalese and African cuisine while experiencing it in a refined and contemporary way.

One of the things I am most proud of is being able to transform traditional dishes and ingredients into dishes that feel elegant, surprising and personal, without losing their identity. My goal is always to make people curious, give them something memorable to talk about, and most importantly, make them want to come back to the table.