My cuisine is where contemporary technique meets Mediterranean roots, deeply connected to my Sicilian heritage.

Driven by passion and relentless curiosity, I began my journey early. After joining Ciccio Sultano’s Duomo restaurant (2 Michelin stars), I became chef de partie in just two months, marking the start of my path in international fine dining.

Since 2014, I have been part of the creative team at Uliassi (3 Michelin stars, Senigallia). Ten defining years that shaped my vision: beyond technique, building identity, depth, and coherence on the plate. This journey also led me to Alba, at Piazza Duomo (3 Michelin stars), where I deepened my knowledge of vegetable-driven cuisine.

I worked with Martín Berasategui in Barcelona, brought my culinary experience to England, and acted as consultant and opening chef for new restaurant projects in Bucharest.

In recent years, I have also developed my role as a private chef in Saint-Tropez, working for high-profile international clients, private villas, and exclusive events. This experience refined my bespoke approach: tailor-made menus, meticulous ingredient selection, wine pairings, discreet service, and absolute precision.

Today, my cuisine is unmistakably Italian: contemporary, rooted, and alive.

Spoken Languages

Italian · English · Spanish

What cooking means to me

Turning every meal into a memorable experience.

A reference

Uliassi – 3 Michelin stars, Senigallia 

A secret
True excellence lies in authenticity: the flavors of home cooking tied to our gustatory memory. This philosophy is embodied in my father’s Sicilian cannolo recipe, presented at an event reviewed by Forbes and Elle Hungary.