At 18, I began my own professional journey. I worked in a variety of restaurants — from cozy family-run Italian places to vibrant Pan-Asian kitchens, from modern fine dining concepts to a Michelin 2-star restaurant, where I held the position of sous-chef. Every stage shaped my skills and taught me to see food not only as nourishment, but as art.

Over the years, I have also created and hosted gastronomic dinners, bringing people together around unique culinary experiences.

Today, I continue this path — sharing my knowledge, skills, and creativity with every dish I prepare. I believe that flavors speak louder than words, and my goal is to let you experience that through my cooking