I am a chef with 20 years of experience in the restaurant industry, 12 of which have been spent coordinating kitchens and culinary teams. Throughout my career, I have had the opportunity to work in prominent establishments, such as the Sheraton Hotel in Milan and Gimmy's Restaurant at the Arisch Hotel in Aprica. I have also collaborated with chefs like Giovanni Caracciolo and Cristian Magri—the latter of whom I served as sous-chef.

My passion for cooking has taken me well beyond Italy’s borders. I lived and worked for a year in Spain—split between Ibiza and Andalusia—and spent another year in Australia, where I engaged with local chefs and discovered new gastronomic cultures. Furthermore, my travels through Asia—specifically the Philippines and Thailand—have broadened my perspective and the way I interpret cuisine. I consider myself a global citizen, grounded in Italian tradition yet always curious about new ingredients, flavors, and techniques.

My cooking is rooted in simplicity and authenticity, yet it finds expression through bold flavors and sophisticated pairings. I take Italian tradition—which I view as an essential foundation—and reinterpret it using contemporary techniques and international influences. I believe a dish should be approachable in its flavors, while still possessing the capacity to surprise.

I have a particular affinity for main courses, as they allow me to delve deeply into cooking methods, textures, and the balance between ingredients. One of my early creations features slow-cooked pork belly, accompanied by an apple jus and a jelly made from Valtellina cider. This dish grew out of a simple yet meaningful pairing—a concept inspired by my time in Aprica and my discovery of the local produce from that region. Another creation that represents me is a beef rib, smoked using wood from Jack Daniel’s barrels and slow-cooked for 30 hours. It perfectly encapsulates my approach to cooking: starting with high-quality raw ingredients, honoring them through precise technique, and crafting a final result defined by intense, distinct flavors.

Today, I work both as a private chef and as a culinary consultant for restaurants, where I collaborate on the development and renewal of seasonal menus. Every project begins with a focus on seasonality, quality, and the availability of ingredients—all while keeping the establishment’s unique identity and the diners' needs at the forefront.

As a private chef, my goal is to curate a bespoke experience tailored to each client’s individual preferences and expectations. I enjoy listening, offering suggestions, and striking the perfect balance between what the client desires and my own culinary vision.

I consider myself imaginative, cheerful, instinctive, and passionate. While I love to experiment, I believe that creativity only holds value when it translates into something tangible and enjoyable—something that leaves a lasting impression.

My philosophy is simple: I don’t cook to show off my skills; I cook to bring something to the table that I truly believe in. I would never serve a dish to a client that I wouldn’t eat myself. For me, cooking is more than just a profession—it is a matter of personal taste, sincerity, and passion. And I believe that is precisely what makes every chef’s vision unique.