When I first stepped into a kitchen in 1996, I immediately knew I had found my home. Through the joys and challenges of the trade, the world of gastronomy has given me so much—perhaps because, as a child of a culinary family, I grew up surrounded by the constant air of service and a profession that has largely disappeared over time.

After graduating from the "Principi di Piemonte" hotel school in Turin, which accepted only a select few students each year, I worked in numerous restaurants, honing my skills and deepening my passion. Today, I create dishes and provide services exclusively in front of the guest—served from the trolley, under the lamp, or carved at the table—turning every meal into a personal and unforgettable experience.