I'm a professional chef with 10 years of experience, trained at the School of Gastronomic Sciences in Ceglie Messapica, a city renowned for its taste and Apulian traditions. My career includes roles at Tre Trulli, Masseria Chiancone Torricella, Grand Hotel Santa Lucia, La Dolce Vita, Tenuta Moreno, and Hotel Palazzo Virgilio, where I honed my skills in traditional and modern Italian cuisine. I've also participated in various specialized courses and masterclasses, including those on finger foods, celiac disease, vegetables and spices, fresh pasta, brand and food quality, and pizza and bakery. My international experience spans Ireland, where I worked at the Hyatt Hotel Dublin, and France, which enriched my culinary perspective. I am now embarking as a personal chef, sharing the rich culinary heritage of Puglia through personalized, authentic dining experiences that emphasize local biodiversity and the natural goodness of fresh, seasonal ingredients.