Born and raised in Southern Italy, I grew up in a family where cooking was a way of life, rooted in homegrown ingredients, seasonality, and shared meals. Inspired by my grandparents—my grandmother in the kitchen and my grandfather in organic farming—I developed a deep respect for food from an early age.

At 14, I began my culinary journey at Accademia Italiana Chef in Bologna, building a strong foundation in classical Italian cuisine while gaining hands-on experience in hotels and restaurants. I later expanded my skills across both kitchen and front-of-house roles, developing a well-rounded understanding of hospitality.

My career spans international experience across Spain, Germany, Canada, and the United States, including eight years at Terroni Restaurant in Los Angeles. I’ve worked on pop-ups, private events, and festivals like Burning Man, and transitioned into private cheffing and yacht cuisine, where precision and adaptability are key.

My cooking is ingredient-driven, combining respect for natural flavors with modern techniques. I focus on simplicity, quality, and refined presentation to create memorable dining experiences.

Previous Yachts: Star Ship, Island Cowboy, Safe Haven, Record Year, Freedom