For me, cooking is not just a profession-it’s a legacy written in generations. I was born in Rome, surrounded by the aromas of my grandmother’s kitchen, where she worked as a chef in a renowned Roman restaurant. My mother carried that passion forward, leading our family restaurant for 25 years. From a young age, I was captivated by the rhythm of the kitchen, the joy in the process, and the stories every dish could tell.

At just 14, I entered culinary school after middle school and earned my Culinary Arts Diploma, all while working in the family restaurant. I understood early that a life in the kitchen demanded sacrifice-but it gave me unmatched purpose. That commitment took me across Italy and France, staging with culinary legends such as Gualtiero Marchesi, Alain Ducasse, Joël Robuchon, and Chef Sandler. At 24, I proudly represented Italy as the youngest Executive Chef at the World Table Expo.

From there, my journey became global. I’ve led kitchens and launched restaurant concepts in over a dozen countries including the United States, Japan, France, Belgium, Saudi Arabia, and Bahrain. As an Executive Chef and Instructor, I’ve specialized in setting up operations from scratch-developing menus, managing budgets, training staff, and ensuring full HACCP compliance.

My culinary philosophy is grounded in nature and tradition. I believe:

Today, I continue to consult for new openings, train chefs in Italian and Mediterranean classics, and ensure that culinary excellence goes hand-in-hand with sustainable, structured kitchen leadership.

I am honored to hold distinctions such as:

• 1 Michelin Star
• WACS-approved judge
• Special member of Collegium Cocorum (FIC)
• Cordon Bleu alumni
• Over 15 global awards for culinary excellence

With more than 35 years of international experience, I still find the most joy in the basics: honest ingredients, seasonal cooking, and sharing food that connects people across cultures.