“I arrived directly from Italy to help a hospitality company open a couple of new concepts in Miami – I was the chef. I had to work my way up for a long time to get this opportunity. Then Covid happened, and at the beginning it seemed like the situation would be temporary. But more and more it started becoming permanent.

So here I am, starting again as a line cook. I’m happy though, this is what I love to do – every scar is a lesson I’ve learned.

We hope that after all this people will understand more of what we do and appreciate our work. Working in this industry is not what they show you on TV. This isn’t a studio, nothing runs perfectly, and we never have enough time to ourselves to eat. Yet despite all of this, each day we give our best to serve them, to give them a part of our soul.”