The journey

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I worked in the family farmhouse, I started very early, too small to work in the dining room and then off to the kitchen. I remember my first day, I was there almost as if it were a game but the sizzling of the pans, the chemical reactions caused by cooking, the temperatures, being able to change the texture or shape of a material leading it to become something good, all this is what made me fall in love with food and I have never left the kitchen since that day. Cooking is an act of love says Massimo Bottura, they have been doing it since the beginning of time, our mothers have done it for us. It is a natural instinct and I understand that my mission is to tell stories by preparing food.

São Paulo - As soon as I finished the hotel school with the first money raised, here is the purchase of the first plane ticket, direction Sao Paulo in Brazil, there the meeting with the chef Alex Atala (Michelin star chef) who changed my life and he made us understand what it means to express oneself through the transformation of what nature offers us.

Milan - Milan opened my mind and made me discover that I have a sensitivity for art and for the discovery of everything that could be beautiful.

I began to discover my love for contemporary art and for all the potential that a single idea could have.

Bari - The return to Bari and the beginning of my real training as a cook, dedication commitment and effort in the Biancofiore restaurant (Reported in the Michelin guide) led me to cover different roles in the brigade up to having the job of Sous chef, I learned to respect the raw material and those who produce it since I was in constant contact with fishermen and farmers who are the true creators of what we cooks prepare.

London - My hard and long journey begins with the great chef Giorgio Locatelli, I have great esteem and affection for him, his training was fundamental in the chef and man I am today. Locanda Locatelli has had a Michelin star for twenty years and is an Italian institution in London.

New York - For 5 years now my home, I love this city, the energy it expresses and the continuous inspiration given by art, cultures, food and the collective desire to emerge and "bite the apple".

I was the head chef of an important Italian restaurant in Brooklyn where every day I try to convey this journey of mine to our guests, with respect for food and the search for the best quality in respect of environmental sustainability and above all for seasonality.