My cuisine is a journey through nature, seasons, and memory.

I'm a private chef and create personalized culinary experiences for those who want to experience a special moment without having to worry about a thing: from menu planning to dish preparation, from the table setting to the ambiance.

My philosophy is based on natural, authentic, and sustainable cuisine, using seasonal ingredients, local, organic, and small-scale producers.

I love working with wild herbs, edible flowers, fermentations, sourdough starters, and local ingredients, creating colorful, fragrant, and emotionally charged dishes.

Each menu is born from listening to the place, the season, and the people who will experience it.