Cooking has been with me for more than twenty years, but even before it became a profession, it was a way to stay upright in moments when words weren’t enough. I learned to cook by observing, trying, making mistakes, and above all by listening to what food could say when everything else was silent.

Over the course of my life, I have passed through different kitchens—not only physical ones, but emotional ones as well: restaurants, positions of responsibility, intense days in which the kitchen became organization, discipline, and endurance. Each experience left something with me, but also taught me that true strength lies in transforming complexity into something simple and real.

Over time, my way of cooking has shifted more and more toward a natural, plant-based cuisine. It has not only been a professional choice, but a return to something more essential: respect for ingredients, for nature, and for the slow rhythms of things done with care. I love creating dishes that do not try to impress through excess, but that arrive gently, with balance and depth.

I don’t have a single school that defines me, but a path made of real life, work, and personal transformation. Each stage has contributed to building what I now call “Sfera”: a vision of cuisine that gathers everything I have been and everything I have become. A cuisine that does not belong to one place, but that tries to hold different worlds together through food.

There are dishes that are created and then disappear, and others that remain imprinted. The ones I am most proud of are those that create a different kind of silence around the table: when the person tasting pauses for a moment, unexpectedly close to something they didn’t anticipate. That is where I feel I am in the right place.