I’ve been cooking professionally for over 15 years, and my journey started in Puglia, where food was never just about eating — it was about family, tradition and bringing people together around a table.
I later moved to London, where I had the opportunity to work in high-level kitchens, including as Senior Sous Chef in a Gordon Ramsay restaurant. That experience taught me discipline, precision and the importance of consistency, but also how much personality a chef can bring to a dish.
After returning to Italy, I continued my journey in Tuscany, working alongside Simone Cipriani and later becoming Executive Chef at La Toraia in Sinalunga, where I managed the kitchen and restaurant for several years.
My cooking today is a reflection of all these experiences: strong Italian roots, respect for Tuscan traditions, excellent local ingredients and a touch of creativity without unnecessary complications. I like food that is generous, recognizable and full of flavour — dishes that make you feel something.
The dish I’m most proud of is probably not one specific recipe, but fresh pasta. There’s something special about making it from scratch, choosing the right filling or sauce and seeing it become the centre of a table. It represents what I love most about cooking: craftsmanship, simplicity and sharing.
What makes my cooking special is the balance between tradition and a little twist of innovation. I don’t want to reinvent Italian cuisine — I want to make people remember why they fell in love with it in the first place.
