The combination of study and passion forms the basis of my work, based on the search for a method of preparing primary materials, trying to modify them as little as possible so that they finally reach the customer's table for a real taste experience. Since my thought is directed towards the care in the choice of the ingredient, which must come from quality raw materials, it cannot but lead me to create a first-rate finished dish. Thanks to the work experience and advanced training I have gained, I have been able to build up a wealth of knowledge in the restaurant field, which today allows me to convey, through my ideas, the essence of who I am. In Milan, I worked with Clini Events, from which I learned the art of creating events and presentations, working with a segment of high-level corporate clients, such as Volvo and Unicredit, in the Isola area and throughout Milan with luxury brands. In Montecarlo, Saint Tropeaz and Geneva I acquired the art of the Private Chef, while working on yachts, in direct contact with clients for long periods, I realised that the relationships of trust that are established are all based on the guarantee of being able to count on the undisputed quality of the food, which can only be obtained by using top quality raw materials. Finally, through experience in various restaurants in areas such as Montecarlo, Imola and London, I acquired skills in organising service and creating menus. After observing and sharing the different working methods during all my training, not forgetting that I was the first customer in the restaurant world, I developed an effective method aimed at each of my customers.
My career began as an assistant chef in a prestigious restaurant in Venaria Reale (Turin), the Dolce Stil Novo (1 Michelin star) and continued with the Piccolo Lago Restaurant (2 Michelin stars) on Lake Orta, arriving at the role of Sous Chef at the Barbatoni restaurant in Turin, and finally taking on the role of head chef at D&G pâtisserie in Padua. My extreme attention to detail and the attention I dedicate to the customer allow me to satisfy even the most original requests. In recent years, I have also collaborated and worked as a private chef in villas in Montecarlo and Marbella, where I rediscovered a great passion for private dining. Thanks to these experiences, I was able to experiment with the preparation of various dishes, ranging from regional Italian cuisine to savoury pastries and haute cuisine. Fundamental to my career path was my participation in many national and international cooking competitions, from which I came out the winner at the prestigious Taste Embassy Competition and the silver medal at Worldskills Italy. In addition, I attended the Master Of Pastry Innovation at the prestigious school Hangar78, which enabled me to acquire great skill in the preparation and creative presentation of refined desserts, based on the use of simple, quality ingredients, with a variety of combinations. The extreme care for details and the attention I pay to the customer allow me to satisfy even the most original requests. I consider every work experience as fundamental in my professional path and I fully embrace the idea of long life learning, a crucial concept for those who, like me, live among frying pans, pots and cookers: all experiences are necessary and enrich both the professional and cultural background. "I like to define myself as a chef with an Italian heart but a French soul”.
