My cooking style is based on working with high quality raw ingredients and exalt their freshness. So I like to cook light dishes, without forgetting my Italian way of cooking and all ingredients of my country.
After more than 20 years of working in the food industry, I decided to transform my passion into a passional job, being a chef. I went to a culinary school, Chef Academy of Milan, and I obtained a diploma with maximum grade of 100/100. I worked everywhere, in catering, restaurants, in private houses, in culinary school and as a team builder.
Asian, Eastern Europe, French, Fusion, Health, Italian