Born and raised in Milano I knew from early age I wanted to be a cook I was always around food, in my nonna Rosina’s kitchen, at my uncle’s farm or simply at home helping my father get dinner ready. At the age of 13 I started school and in 2006 I graduated  from the institute of culinary arts of Milan with an overall of 92/100.

Started as a line cook at “Trattoria Baffo d’oro” I quickly learned the basics and moved to Milan where I was the assistant pastry chef at “4 Seasons Hotel” for 1 year.

In 2009 I left Italy and moved to Melbourne where I worked in the best restaurant in the city, “Grossi Florentino” for nearly 2 years.

In 2012 my adventure in Toronto started, first with the great experience at “Vertical” as a Chef de Partie and a SousChef later on, then with the biggest challenge for a cook: I took my first position as Head Chef at “Capocaccia Ristorante” followed by 2.5 years at Cumbrae’s to train as a butcher.