I am an Italian chef with many years of experience, shaped by a deep love for food that began in my family kitchen in southern Italy and grew into a professional career. My cooking is inspired by my grandmother’s recipes and the traditions I grew up with, refined through years of hands-on experience in professional kitchens and private dining.

I specialise in authentic Italian cuisine with a modern, elegant approach, focusing on bold flavours, high-quality ingredients and the emotional connection that food creates. Bread, fermentation and slow, thoughtful techniques play an important role in my work, alongside carefully cooked meats, fresh seafood and seasonal produce.

I am also the author of my first cookbook, Being Me… The Recipes of My Life, a personal collection of recipes and stories that reflect my journey as a chef and the memories behind my food. The dishes I am most proud of — handmade pasta and slow-fermented breads — represent everything I believe in: patience, respect for ingredients and the joy of sharing food around a table.

My goal is to create memorable dining experiences that feel generous, refined and deeply personal.