I discovered my true calling for a twist of fate, I wanted to be part of the staff of an important reception room, where the only available place was as pastry chef, and I never stopped since.
After the hotel school, I switched from Etoile Chioggia, Emanuele Saracino, Aimo e Nadia and Roberto Rinaldini.
I collaborate with many companies as a technical demonstrator which gives me the opportunity to learn constantly about new products and raw materials.
I was lucky enough to live experiences such as Bottura’s Refettorio Ambrosiano and the honor to work with Ducasse, Roca, Patterson.
What I like most about my job?
The order, accuracy, so many items to make ends … All this gives me great satisfaction and makes me love my job, my passion!