Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
The curiosity that always distinguishes me led me to undertake voyages between flavors, fragrances, and technical meetings both in Italy and the world in search of inspiration for my recipes, always choosing high quality products of the territory for a healthy and good nutrition and why not ... with a wink to the simplicity.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My work experience acquired in various restaurants, starting with the family-run restaurants to prestigious restaurants, completing the main chapters of a rich variety of the most important preparations of Italian and international cuisine
No description provided.
HOTEL RESTAURAN RAMADA LA PALMA AU LAC, LOCARNO SWISS
CHEF (Feb 2015-Oct 2016)
Restaurant Giardino d’Arbigo, Losone, Swiss
CHEF (Oct 2013-Jan 2015)
Hotel Restaurant Chalet Valdotain ***, Breuil – Cervinia, Italy
EXECUTIVE CHEF (Mar 2013-Sep 2014)
London, United Kingdom
Travel: 500 kms