He has been developing his passion for cooking since the late ‘80s. After his experience in luxury hotels, he worked in the finest restaurants in Parma, becoming one of Italy’s most famous chefs.
In 2003, his work at the restaurant Tramezzo di Parma was awarded a Michelin star, which it still holds.
In April 2013, he took part in the first and second Masters in CUCINA EVOLUTION in Fabriano (Masters in Art Join Nutrition), based on an anti-aging diet designed to prevent cellular aging.
Participation and partnerships: he collaborates with the Consorzio del Prosciutto di Parma, the Consorzio del Parmigiano Reggiano and ParmaAlimentare, bringing the cultural traditions from his hometown around the world, from Tokyo to Boston-New York, by way of Vienna, Copenhagen, Zurich, Lyon, Brussels and Paris. You may recognise him from cooking shows on local networks, as he has appeared on SKY FRANCE, SKY TV UK and TOKYO TV.
Passionate about cooking since childhood,
he began his career at the age of 18 in famous mountain resorts like Val di Fiemme and Sestiere, learning the latest techniques in Italian and international cuisines.
In 2003, he moved to Venice, where he refined his skills, cooking traditional Venetian cuisine in a modern and creative way, always maintaining their genuine essence.
Participation and partnerships: he participates in the drafting of trade magazines. He works closely with food bloggers and journalists from the world of gastronomy. He is Chef Ambassador of the well-known Consorzio Parmigiano Reggiano. He boasts experience as a lecturer in the classrooms of the prestigious ALMA International Cooking School.
Healthy cuisine which doesn’t compromise on pleasure. An unique and valuable flavour experience.