I was born in Senigallia, a small Italian town well-known for its gastronomy and exceptional products. I grew up at the heart of this world. After apprenticeship in a local restaurant, I set off for the USA when aged 18 for an internship with a large hotel group. When I was 19, I was appointed as Chef in Germany, then returned to Italy to extend my knowledge by working in pizzerias and artisanal bakeries. My career then took me to Asia and Sweden, before I joined the Sofitel Luxembourg Europe.

I want to share my culinary culture in traditional recipes which evolve with the seasons and bear my own signature.

I am particularly keen on respect for the product. Each ingredient is the result of work accomplished by several people. As chef, I have a duty to honour their efforts and never forget them. It is an essential value that I strive to transmit each day to my teams. I am also very happy with the human ties one can create through cuisine.

In fact, it’s quite simple. I find excellent Italian products here. The climate influences me a little; I propose more hot dishes, meat stews, and cheeses.

My goal is to propose an authentic, high-end experience of Italian gastronomy by using products of quality and evocative recipes. I would like my dishes to recall happy souvenirs, as a family or linked to their travels in Italy. Feelings are an essential part of cuisine: they are what makes us want to return!