I have been working in the culinary world for over 20 years, driven by a deep passion for food, transformation and human experience. My journey began with formal training in a Michelin-starred vegetarian and vegan restaurant in Milan, where I developed a refined approach to ingredients, technique and creativity.

Over the years, I expanded my work beyond the kitchen, combining cooking with nutrition and a more holistic understanding of well-being. I also spent several years in Costa Rica, where I ran my own private chef business and worked closely with nature, local ingredients and a slower, more conscious lifestyle.

I have experience in biodynamic agriculture, which deeply shaped my connection to the land and the origin of food — something that is reflected in every dish I create.

My cuisine is rooted in Italian tradition, yet it goes beyond it. I create experiences that are not only about eating, but about feeling — light, vibrant, nourishing and alive.

The dishes I am most proud of are not just about technique, but about the moment they create: when people feel energized, connected and truly satisfied. That’s when I know I’ve done my job