🌍 International Chef with 20+ Years in Hospitality & Fine Dining

With over two decades of experience in the tourism and hospitality sector, my culinary journey began at the age of 13, working in local bars, restaurants, and 2- to 4-star hotels. After earning my culinary diploma from the prestigious Istituto Paolo Borsellino in Palermo in 2009, I decided to broaden my horizons and train internationally.

For several years, I worked with Four Seasons Hotels & Resorts in Doha, Dubai, and London — including being part of the pre-opening teams in Dubai and London, gaining invaluable insight into high-end hospitality operations.

In 2018, I returned to Sicily to take on the role of Banquet Chef at Villa Sant’Andrea by Belmond in Taormina (seasonal, summer), while spending winters in St. Moritz (Switzerland) working at the iconic Kulm Hotel.

👨‍🍳 My current mission: Private Chef & Culinary Consultant

In 2023, I launched my own business as a Private Chef, designing and delivering exceptional culinary experiences across villas, chalets, lofts, and yachts in Sicily and beyond. I offer tailored services including:

• Gourmet breakfasts, lunches, dinners & aperitifs

• Brunch experiences

• Private cooking classes

• Culinary consultancy for individuals and businesses

📊 Culinary Consulting Services

I also provide professional support for restaurants, boutique hotels, and hospitality ventures, helping optimize operations and elevate their culinary offerings. My consulting covers:

• Menu creation & cost control (with a focus on profitability and sustainability)

• Raw material sourcing and waste reduction strategies

• Staff training and kitchen management

• Business planning with clear goals and operational standards

I bring a balance of refined culinary skill, deep industry experience, and a practical business mindset — always focused on exceeding client expectations.