Food has been at the heart of my professional life for more than ten years. Since founding Orlando Sicilian Food & Wine in Berlin in 2014, I have created catering experiences, private events and pop-ups inspired by Sicilian food culture and Mediterranean hospitality.

My cooking is ingredient-led, seasonal and generous. I love working with vegetables, pasta, good olive oil and carefully selected products, creating food that feels special without becoming unnecessarily complicated.

Two dishes that best represent my cooking are Caponata di Melanzane, the Sicilian sweet-and-sour aubergine dish that shows how much character simple vegetables can have, and Anelletti al forno alla Palermitana, the traditional baked ring pasta from Palermo, generous, comforting and made for sharing.

What I enjoy most about private dining is understanding the people around the table and creating a menu that fits the occasion, the atmosphere and their tastes. For me, a successful dinner is not only about what is on the plate: it is about making guests feel welcome, relaxed and well looked after.

My food is rooted in Sicily, but what I really want to create is a warm, personal experience around the table.