I’m an Italian private chef from Clusone, in the Bergamo Prealps, with over 15 years of professional experience in Italy, Germany and Switzerland. I trained at the hospitality school in Clusone and built my cooking around Italian tradition, handmade pasta, seasonal ingredients and slow-cooked dishes.

My cuisine has strong roots in Bergamo and Lombardy: casoncelli, Scarpinöcc de Par, polenta, local cheeses, game and mountain ingredients are part of my identity, but I also enjoy working with seafood and modern vegetarian dishes. I like creating menus that feel personal rather than standardized, adapting each experience to the guests, the season and the occasion. One of the things I’m most proud of is handmade filled pasta: simple ingredients, technique and patience can create something truly memorable.

I can host the experience in Italian, English or German.