I grew up in the heart of the Tuscan countryside, surrounded by the fragrant scents of aromatic herbs, fresh vegetables, and macrobiotic cooking, which sparked my lifelong passion for gastronomy. After training at the Istanbul Culinary Institute, I worked as a chef, restaurant owner, and private chef, crafting a cuisine that is healthy, creative, and predominantly plant-based, inspired by Mediterranean and global traditions. Driven by a deep commitment to sustainability and the belief that food is essential to a balanced life, I design menus that are both nourishing and flavorful, occasionally incorporating high-quality animal products when necessary

Some dishes:

• Butternut squash carpaccio, red and green pesto;
• Dill almond curds and homemade flax seeds crackers;
• Bruschetta with mixed mushrooms, almond cream with dill, sundried tomato and pumpkin;
• Mushroom paté, fresh garlic croutons, fresh blueberries, dehydrated mustard chips;
• Spaghetti with pesto of aromatic herbs, pine nuts and fresh burrata;
• Pumpkin and kale risotto with nettle and sheep cheese;
• Linguine with porcini mushrooms and almond cream;
• Baskets of phyllo dough filled with diced vegetables with sage and thyme;
• Tasting plate with a selection of cheese, honey, homemade mustard, marinated vegetables, flax seed crackers;
• Beef meatballs on Hokkaido pumpkin purée and sweet and sour vegetables;
• Sous-vide white wine infused braised beef with mixed mushrooms;
• Hibiscus panna cotta;
• Mixed berry cheesecake;
• Poached pear and beetroot, chocolate sauce, olive oil