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“Cooking to me means highlighting the flavor of raw materials, creating a harmonious balance between the various ingredients.“
The strengths of my cuisine? Simplicity combined with carefully selected local and highest quality ingredients to give outstanding flavors to my dishes. All made with passion and a little Italian flair.
Besides having a passion for cooking, I have always had a special interest in everything related in nutrition.
I studied at the “Armando Perotti” cooking institute in South Italy for five years. After graduating in 2005, I started working in professional kitchens.
Over the years I felt the need to learn more about nutrition, so I attended “Food Science and Restaurant Management” at the University of Bologna (Italy).
After getting my bachelor’s degree in 2010, my next goal was to learn foreign languages, so I started working in restaurants and bars worldwide.
Spain and Australia were the first countries in which I worked.
In 2014 I opened a restaurant in Ibiza that specialized in fresh handmade pasta.
In 2017 one of my dreams come true; I became a private chef. I eventually started my own business, which led to international celebrities.
In 2018 I wanted to take my cuisine to the next level and I began working in the two Michelin star restaurant, “Le Montgomerie” in Courchevel 1850, France.
In 2019, I completed a master’s degree in “Nutrition and Dietetics”, allowing me to better cater to my clients gastronomical and nutritional needs.
