Cooking is balance, silence, and intention.

My training began at the CASNATI Cooking School in Como and developed through experiences in high-level contexts, both in Italy and abroad—France, London, Germany, and Spain—where exposure to diverse gastronomic cultures refined my culinary language.

I have worked with Michelin-starred chefs, including Heinz Beck in Rome, and in close contact with Japanese master Yoshihiro Murata, an experience that profoundly influenced my vision of cooking: absolute respect for raw materials, simplicity, and precision.

For almost three years, I collaborated in Madonna di Campiglio with Meilleur Ouvrier de France Aldo Bogdan, a journey that consolidated my approach to haute cuisine and excellence of gesture. Throughout my career, I have received recognition from Gambero Rosso.

Today, I work as a private chef, creating tailor-made gastronomic experiences for clients who seek discretion, quality, and authenticity. Each menu is conceived as a dialogue between technique and sensitivity, transforming a private dinner into an exclusive and memorable moment.