I'm a pastry chef, a cook, and a creative person, always looking for new experiences and new things to learn; I'm interested in chemistry, biology, painting, sculpting, board game design, music, and visual arts in general. I've been working with high-level professionals in many contexts—musicians, actors, designers, and of course, chefs and pastry chefs.

I've been working in food and beverage for almost 15 years, from a friendly neighborhood pizzeria in the south of Italy up to Michelin restaurants around Europe. The vast majority of my knowledge comes from personal studies combined with university courses in pharmaceutical chemistry and experience.

I spent half of my career in restaurants, catering, hotels, and in general with savory food, then I switched to pastry and baking, which were actually my main interests from the beginning. I like to mix different styles and ingredients, I take the best from each country I've lived in and I put it into a risotto or a pasta dish, my favorite mains. Same, of course, for desserts: my goal is to surprise my guests with flavors and techniques they have never tried, maybe with some pro tips or scientific explanations about what is happening on the table.