Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Italian fine dining. Tradition and modernity mixed in a combination of flavours. I am flexible and adapt my culinary skills to a tailor made request. I not only use Italian ingredients and recipes, but also reimagine the western cuisine.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Grew up in the land of the fine food and wine, I started cooking at the age of 14. Since I was a little child i was helping my mom preparing food at home and I was always fascinated by how flavours perfectly combined. While studying in culinary school, I was working in small restaurants close to home. Year after year, the level of the restaurants I worked in increased and my experience together with my skills and knowledge increased with it as well. In all the restaurants I have worked, I have learnt small tricks and tips on how to use ingredients in the best way possible, in order to enhance their flavour and texture. Michelin Star restaurants and chefs were my teachers back in the days. Today reading books and travelling to other countries help me learn more about new food frontiers.
G.Giolitti Culinary School of Mondovì (cuneo) Italy
Trainee (Sep 2004 - Jul 2009)
High school Diploma
In-flight Chef (Sep 2014-Now)
In flight Chef in First class, Service Trainer of new in-flight chefs and new crew member in First class. Cooking shows and cooking classes in food events.
Royal Catering (Abu Dhabi)
Sous Chef (Apr 2014-Sep 2014)
Sous Chef of a French restaurant in Yas Marina. Responsable for menu, staff schedules, coordinator between two different restaurants, and food hygiene. cooperation on new restaurant project.
Restaurant Cotidie (London)
Sous Chef (May 2013-Dec 2013)
Sous Chef in charge mainly of the main courses. High level of preparations as star michelin Restaurants Food hygiene ordering and delivery, menu engineering and development.
Rocco Forte Hotel (Abu Dhabi)
Chef de partie / Sous Chef (Nov 2011-Apr 2013)
Moved from chef de partie to sous chef in a italian restaurant (Oro). In charge of food hygiene, ordering, staff schedules, menus, hotel chefs briefings, and coordination of the italian restaurant.
Casa Degli Spiriti (Lago Di Garda) 1 star Michelin
Chef de partie (Apr 2011-Oct 2011)
Chef de partie at main course section for gourmet restaurant, terrace and events.
Capanna Niculin (Limone Piemonte)
Chef de partie (Nov 2010-Apr 2011)
Chef De partie at pasta section, and desert. Reposable of the storage and ordering.
Restourant Tahiti ( Isola D'elba)
Chef de partie (May 2010-Oct 2010)
Responsable for the appetiser, Salads and row fish section.
NH hotel Genova
Commis (Jan 2010-May 2010)
Commis tournant. Helper of every section of the kitchen based on the operation needed.
Ristorante Pizzeria La Calamita
Cook (Jun 2009-Oct 2009)
Responsible of the kitchen and food preparation.
Diana Grand hotel
Commis de cuisine (Jun 2008-Sep 2008)
commis de cuisine at main course section
Diana Grand Hotel
Commis de cuisine (Jun 2006-Sep 2006)
Summer Job as Commis at appetiser section
Abu Dhabi - United Arab Emirates
Travel: 202 kms