Like Banana Yoshimoto, the kitchen is my favorite place in the world. I grew up in one — alongside my great-grandmother, my grandmother, and above all my mother: all Roman women. That's where it started.

I've been cooking for nearly thirty years, and professionally for over twenty — a path rooted in intuition, experience and memory. I'm self-taught, with Italian and Chilean roots, and a culinary foundation built on Roman and Chilean home cooking long before I stepped into a professional kitchen. From there, I kept learning — in France, Spain, Mexico, Guatemala, Brazil and Germany — absorbing flavors, techniques and ways of eating that now live naturally in everything I create.

In Berlin, I founded a food lab dedicated to experimentation, collaboration and new ways of experiencing food. That project continues to shape how I think about flavor, presentation and the act of eating itself.

My cooking is entirely plant-based — bold, colorful and generous. I specialize in pasta, finger foods and brunch formats: the kind of food that invites people to slow down, reach in and stay at the table longer than they planned.

I work across catering and private events, and also run workshops where I share both techniques and the philosophy behind my cooking. Across eleven countries, from street markets to gallery spaces — the goal has always been the same: food that surprises people, starts conversations, and stays with them long after the table is cleared