I have been “sprinkling magic onto people’s plates” for the past seven years as a vegan cooking teacher, both online and in person, in Italy and here in Gran Canaria.

My journey is rooted in professional experience rather than traditional culinary school training. Over the years, I have developed my expertise through continuous research, experimentation, and hands-on teaching. I am also the author of three vegan cookbooks and the founder of **Cookare**, my personal brand and online platform where I share creative plant-based cuisine with an engaged international community.

I have worked extensively with international clients, organizing vegan cooking experiences for tourists in English, and I have collaborated as a chef in several yoga retreats, where food becomes part of a holistic and transformative experience.

Fun fact? The dishes I am most proud of are my fermented vegan cheeses. Developing complex flavors, authentic textures, and real fermentation techniques without dairy has been one of my greatest culinary achievements. Every time someone tastes them and says, “This can’t be vegan,” I know I’ve truly nailed it.

What makes my cooking special is the combination of creativity, technical precision, and deep respect for ingredients. I don’t just create plant-based food — I craft experiences that surprise, nourish, and inspire.