I am a Private Chef and Culinary Consultant with 17 years of experience across restaurants, luxury hospitality, banqueting, private residences and international events.

My journey began at the age of fifteen in my family’s butcher shop and delicatessen, where I learned to respect ingredients, understand meat and develop the discipline required in professional service. Since then, I have worked throughout Italy and Europe, from high-volume events for up to 400 guests to fine-dining restaurants and exclusive private villas.

My cuisine is contemporary Italian: recognizable flavours, refined technique and exceptional seasonal ingredients. I particularly enjoy working with fresh pasta, meat, fish and vegetables, creating menus that feel elegant without losing warmth and identity.

I manage every experience personally, from designing the menu and selecting ingredients to preparation, service and leaving the kitchen immaculate. My approach is discreet, calm and highly organized, allowing guests to relax while I create an experience tailored entirely around them.