My culinary journey began in Genoa, Italy, where I studied at the Marco Polo Hospitality School and developed my passion for Italian cuisine and hospitality.

Over the past 14 years, I have gained experience in different culinary environments, from hotels and restaurants to the international kitchens of Costa Cruises, where I had the opportunity to work with multicultural teams and develop a strong sense of organization, precision, and attention to detail.

Today, I work as a Sous Chef and, since 2022, as a Private Chef, creating personalized dining experiences in the comfort of my clients' homes.

But my passion goes beyond cooking. I am also a certified FISAR Sommelier and have completed the Champagne MOOC by Comité Champagne. This allows me to combine two of my greatest passions: food and wine, creating thoughtful pairings that enhance every dish and make each dining experience even more memorable.

My cooking philosophy is rooted in authentic Italian traditions, with particular inspiration from Ligurian and Mediterranean cuisine. I believe in respecting ingredients, highlighting their natural flavors, and bringing a personal touch to every recipe.

**Fun fact:** What makes me most proud isn't just one particular dish, but the moment when everything comes together: the food, the wine, the atmosphere, and the people around the table. Seeing my guests enjoy that experience is what makes my job truly special.

For me, being a Private Chef means much more than preparing a meal. It's about bringing the warmth of Italian hospitality into your home and creating an experience worth remembering.