I am a chef deeply rooted in the philosophy of authentic, conscious cuisine, where every dish tells a story of territory, memory, and respect for ingredients. My journey has been shaped both by hands-on experience and by years of working alongside leading figures in sustainable and zero-waste gastronomy, refining a style that combines tradition with a modern, responsible vision.

For several years, I have had the privilege of collaborating with international families and high-profile environments, bringing not only culinary excellence but also discretion, adaptability, and a strong sense of service. Currently, I serve as Executive Chef at Tenuta Contessa, a resort & spa within the Unipol Group, where I oversee both the culinary direction and aspects of private family service, merging hospitality with a refined gastronomic identity.

As an ambassador of the Mediterranean diet worldwide, I actively promote a cuisine that is seasonal, sustainable, and deeply connected to its roots. My work has also been featured in national Italian television programs, including appearances on RAI, where I have shared my approach to traditional and zero-waste cooking. I am a dedicated supporter of the Slow Food philosophy and collaborate with the Italian Ministry of Foreign Affairs and International Cooperation, contributing to the promotion of Italian culinary culture globally through the Italian Cultural Institutes.

My cuisine is defined by simplicity elevated to excellence: transforming humble ingredients into emotional, memorable experiences. The dish I am most proud of is not a single recipe, but the ability to reinterpret traditional “cucina povera” into something that resonates deeply with modern guests—proving that true luxury lies in authenticity, flavor, and meaning.

I cook to create emotion, to tell stories, and to leave a lasting impression—on every plate, every time

As an Executive Chef operating in high-end private and bespoke dining environments, my pricing reflects the quality of ingredients, level of service, and degree of menu customization.

Below is an indicative range for a 4-course menu, excluding base ingredients as well as travel and accommodation expenses for locations beyond 100 km:

For 2 guests €500 per person (An intimate service with a highly personalized approach and a premium selection of ingredients.)

For 3 to 10 guests €400 per person (A balance between exclusivity and scale, with refined execution and tailor-made menus.)

For more than 10 guests €350 per person (Optimized for larger groups while maintaining high culinary standards and consistency.)

These rates serve as a starting point and may vary depending on menu complexity, the use of premium ingredients (such as truffles, high-quality seafood, or selected meats), service requirements, support staff, and overall event logistics.