My passion for cooking was born in my grandparents’ kitchen, watching them make fresh pasta by hand for me every day. What began as a childhood memory became a profession that led me to refine my craft in a one-Michelin-starred restaurant in Italy, and then across the world in France, Australia, French Polynesia, and finally the UAE.

For me, the highest expression of cuisine is to craft memories in a dish—working with fresh, seasonal ingredients and harmonizing my technique with what nature has already created. I cook with respect, precision, and emotion, believing deeply in food as a powerful connection between people.