I was born in Bitonto and graduated from the ITIS Guglielmo Marconi as a thermomechanical expert in 2012. In 2014, I decided to embark on a new adventure in London, working as a commis chef at Plateau, a French restaurant in the heart of Canary Wharf. This moment marked a significant change in my life; I felt I belonged to something meaningful and was part of a personal journey. I was fortunate enough to conclude my experience in England in the kitchen of Pierre Gagnaire, a chef with three Michelin stars.

With a wealth of new technical knowledge, I returned to Italy and began working for Don Alfonso at the San Barbato Resort, which holds one Michelin star. Eager for more adventures, I took the opportunity to move abroad once again, this time to Luxembourg. I started a new work experience at the Château de Bourglinster, where I worked in the brasserie restaurant as well as the one-star green distillery. There, I learned the importance of vegetable cuisine, which inspired me to create a vegetarian course that reflects my vision of eco-sustainability and makes a small contribution to our planet.

Today, I am the head chef at @lelapperelais in Tuscany, and I hope that cooking continues to evolve toward a more patient and humane environment. To preserve the future of this art, we must remember how our mentor chefs achieved greatness and revolutionized world cuisine.