My journey through the world of cuisine has been a tapestry woven with flavors, experiences, and a deep-rooted passion for my craft. I was born Brained, Italy and have always been fascinated with the kitchen since I was young – the atmosphere and the magic of ingredients that transform into unforgettable meals. Graduating from Armando Perotti in Bari in 2006 marked the start of my formal culinary education. However, being a chef means much more to me than just a job or culinary degree. It’s a way of life and an expression of who I am.

My passion for food has taken me on a journey worldwide, from London to New York City, Milan, and the United Arab Emirates. Each destination has influenced my perspective, improved my skills, and deepened my understanding of food as an art form. Among all the memories of my culinary journey, one that stands out is my time spent in New York City, Naples, and Bangkok. These three cities, each with unique energy and customs, have significantly shaped my career. However, my connection to my roots, the land of Puglia and its abundance of raw materials, truly defines my culinary philosophy. I aim to showcase the hidden gems of Puglia and celebrate its cultural heritage through the language of food.

As I embark on new adventures as a freelance chef, my sights are set on prestigious destinations like Tokyo, where I hope to continue expanding my culinary horizons. But beyond the confines of fancy kitchens and exotic destinations, my true aspirations lie in serving humanity through my craft. I dream of undertaking humanitarian missions in places like Israel and Africa, using food as a vehicle for change and compassion. For me, food is not just sustenance; it is a conduit for connection, a language of empathy and understanding.

I aspire to introduce more empathy and humanity into the fiercely competitive culinary industry. I aim to innovate and create while remaining dedicated to sensitivity and humanity. As I move forward on this journey, I am reminded that food can transcend boundaries and bring us together in a shared experience of joy and nourishment.

What is your favorite street food?

Definitely Thai street food after my experience in Bangkok is I couldn’t do without it anymore.

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

@alloroprivatedining

What is your guilty pleasure?

Always experiment with new and cutting-edge pairings.

What ingredient do you find overrated?

Definitely Caviar

What ingredient do you think is underrated?

So many ingredients of poor Pugliese Cuisine.

What is your favorite kitchen tool?

The Blender for creating perfect mousses and creams.