After graduating from Culinary School in Rome at 18y old he felt the strong urge to travel, discover and gain some “real field experience”. From there he moved to London where his career in the food & beverage industry started.

Having worked in the Food & Beverage industry for over 14 years starting as a Commis in a small independent restaurant to a Michelin Star Chef in Four Seasons. He is very proud to say his passion has brought him success and mostly joy. He worked in London, Rome, Beijing, Spain, Hong Kong and several small experiences in different cities over the world. These experiences have given him great exposure to different type of products, different cultures, different operations and different people, all of these have contributed to where he is today.

Throughout the years he has learnt a lot of skills from his team, chefs and mentors. He was lucky to work next to great Chefs, whom many of them he has created a fond relationship with. From smaller restaurants to big hotel openings, he has experienced it all. Hiring, managing and training people is one of the most important parts of his job. Even now he loves to get into the kitchen and work together with his team.  They are the most important part of making a restaurant successful. Besides that exploring new ingredients , re-discovering tradition and bubbles are his passion.