How did you start your journey?
I always start to create my plate at the market, where I get inspiration. I like to check the products and I always use seasonal vegetable, they have more flavor. I love to travel and make food trips. I am grateful to all the Chefs that I met on my professional journey, each of them thought me something that allowed me to be who I am nowadays. For the first part of my career, I have been focused on learning how to be efficient and precise in a fast-paced environment. After that, I moved to Catering job, where I was more focused on private parties with canapé service. Now is the time to show you the final result of my learning, my own masterpieces.
Where is your cuisine inspired from?
I learned how to cook from my grandmother. I remembered her cooking agnolotti, and find myself hidden below the table to steal them from her. She was always an example, for me. We spent a lot of time cooking together in the last years, especially since I became Chef. She is my first source of inspiration. Thanks to the Chef Academy of London, that I attended in 2013, I could improve on preparing Italian cuisine, French techniques, and the fusion cuisine.
Chef de partie | Bibendum 2 Michelin star | 2017
Private chef | Urban Caprice | 2016 - 2017
Private Chef | Emirates Stadium ARSENAL | 2015 - Now
Private Chef Park side | Craven Cottage FULHAM FC | 2015 - Now
Private Chef | Wembley Stadium | 2015 - Now
Private chef box | Stamford bridge CHELSEA | 2015 - Now
Private Chef | The Championships Wimbledon | 2015
Chef de partie | Villa di Geggiano | 2014 - 2015
Chef de partie | Bluebird 3 rosette | 2014
Chef de partie | Bingham 1 Michelin star | 2014
student | Molecular training in the College | 2017
student | Chef Academy of London | 2013 - 2014
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
English, Spanish, Italian
How far can you travel?