My cooking style incarnate and resemble my trips, my adventures and my personality, without forgetting my origin. Italian cuisine with contamination of asian technique and Australian native flavours.
Hi! I am been in kitchen since I was 14yo, after graduate in culinary art in Italy I joined micheline star restaurant all over the Veneto and the Lombardy region. I then moved to Singapore where I become ufficialy Head Chef for the first time . I travelled all over south east Asian to study and research new flavour and ingredients. I then move to Switzerland to improve my Pastry skills. Finally I arrived in Australia for discovering new ingredients and for a new adventure