I have been creating memorable dining experiences for more than 20 years. My culinary journey began at hotel and culinary school in Italy, followed by formative professional experiences in both Italy and France. I later moved to New York City, where I worked at the legendary Le Cirque before spending eight years with Sant Ambroeus Hospitality Group, first as Executive Chef and later as Corporate Chef.

My cooking is rooted in regional Italian cuisine, refined through classical French technique and shaped by New York’s energy and diversity. I believe the finest dishes begin with exceptional seasonal ingredients, respectful sourcing and a close relationship with farmers and producers. Whether I am preparing an intimate private dinner or developing a restaurant menu, my goal is always to create food that feels elegant, generous and full of soul.

The dish that makes me think, “Yes, I nailed it,” is handmade filled pasta. It represents everything I love about cooking: tradition, precision, patience and creativity. From the texture of the dough to the balance of the filling, sauce and final garnish, every detail matters. When guests take their first bite and pause before smiling, that is the moment I am most proud of.