Based in Mediterranean tradition, strongly influenced by international aspects, such as asian, English, South-american cuisines.
Born and raised in Italy, been traveling in the last years, getting in touch with other cultures, food, techniques. Held different positions within a brigade, but still feel so much has to be learnt, researched. I love sharing my experiences and knowledge. I've been working in different style of restaurants, on my own rather than in a 50 chefs brigade, as in my current job.