I am an Italian Private Chef with 27 years of experience in the culinary industry and a deep passion for gastronomic research and international food cultures. My professional training began at the E. Maggia Hotel Management Institute in Stresa and continued at Boscolo Etoile Academy, where I further developed my culinary skills and completed my first course in fusion sushi and sashimi, working with both fish and meat. My curiosity and desire to truly understand different food cultures have taken me around the world to study their cuisines in their countries of origin. Japan holds a special place in my culinary journey. From Tokyo to the northern and southern regions of the country, I have explored and refined my techniques in sushi and ramen, returning almost every year for advanced training courses and further professional development. Over the years, I have also expanded my knowledge of Thai and Vietnamese cuisine and, more recently, Korean cuisine, which I explored in depth during a culinary study trip to Korea in 2026. I believe that truly understanding a cuisine means experiencing it firsthand, learning its traditions, discovering its ingredients and learning from the people who preserve them. My culinary identity is built around the meeting of Italian tradition and four major Asian food cultures: Japanese, Thai, Vietnamese and Korean cuisine. I love combining Italian and local ingredients with Asian techniques and culinary sensibilities, while preserving the authenticity and original character of each cuisine. I enjoy creating bespoke menus and gastronomic experiences that tell a story through aromas, textures, colours and carefully balanced flavours. I consider myself a curious, creative and passionate chef, always eager to learn, explore and discover new inspiration. For me, cooking is about much more than preparing a dish. It is about sharing emotions, telling stories through food and transforming a meal into an authentic and memorable experience.