I was born in Turin in 1990, to an Italian father and a Dominican mother.

I attend the hotel school Colombatto in Turin.

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During those 5 years of study I work one month as a commis in a starred restaurant, 3 months as a head chef in a restaurant in the Tuscan hinterland, and I am a TV guest as a young cook proposing simple and quick recipes for a young audience. Going live on TV twice on the program “Trebisonda” aired on Rai Tre, the ones that used to broadcast “Melevisione” ?

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In 2009, the week after graduation, I entered as commis in the kitchen of a renowned upscale banqueting company in Turin and worked there every day for a year and a half, helping to create events that seemed to come out of a dream.
This was between grueling shifts, hours spent making hundreds of bites all perfect, and the anxieties in working at those rhythms and with those levels of perfection as I was a rookie with less than 20 years.

But thanks to this place I gained great manual dexterity, expanded my knowledge of ingredients, discovered a variety of methods of preparation, presentation and the secrets of hospitality.

 

Later I worked in a restaurant and in less than a year I was entrusted with the management of its kitchen.

It's 2011, I'm chef for the first time, and I recently turned 21.

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It was a long industrial-style loft, in the Aurora area of Turin, with American Bbq and Fusion-inspired menus with a gourmet twist, plus Neapolitan Pizza, plus Apericene for the famous disco below and related Events.

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The staff I coordinated were numerous, cooking for hundreds of people, ranging between different gastronomic styles and new menus that I created weekly, always with great attention to detail.
I was thus able to improve organization, self control, teaching skills, leadership and kitchen management.
 

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In the summer of 2012 I became the chef of an elegant gourmet restaurant-pizzeria in Vinovo, which has always had an eye for experimentation and innovation.
During those 7 years, I was able to come up with hundreds and hundreds of creative dishes, experiment with new ingredients, learn and perfect cooking methods, collaborate and train a lot of young people, who today are very skilled and very competent professionals.

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At the end of 2019, I decide to strike out on my own and become a personal chef.
I want to give people an elegant gastronomic experience and the comfort of a restaurant right in their home.

And so I discover a fantastic world! Each time I am in a different place, working with breathtaking views, cooking and serving brilliant people while they are with their closest loved ones and in their most important moments.

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Thanks to the continuous appreciation my work receives, in recent years I have specialized in vacation villas, luxury homes, and dream locations, working with a highly foreign clientele.
I have also been able to lend my expertise to well-known Italian brands.

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In early 2024, Home Gourmet Experience was born.
The opportunity to live in your home all the gourmet experiences that I have perfected over the years and that with creativity, elegance and balance, I customize to your desires.

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The gourmet experiences available are:
Plant based | Meat | Fish | Vegan | Fingerfood | Aperitifs | Wine Tasting|.
Bbq | Cooking classes | Brunch | Breakfasts. All over the Piedmont and surrounding areas.

 

To this days my cooking continues to evolve through study, research and experimentation, because I love to excite with my dishes.

The love I felt as a child, enraptured by the energy and cheerfulness created around a festively set table.

That whirlwind of foods, smells and tastes.... Those tales of life lived, the laughter and the glasses raised for a toast, all of this for me made cooking a magic and every dish a spell.​

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