I think my destiny life shape me up. I always try to catch the right moment and feel what is not good for me more than what I like at the most! With over 45 years of experience in the culinary, restaurant and hospitality industry, I am continues to bring my experience and passion to the culinary world. I have had a true love of food and cooking in my entire life.
October 1965. My culinary training began at an early age when he started baking bread in a small town bakery. I worked in kitchens throughout high school and college, eventually taking seasonal jobs at restaurants in Switzerland. After graduating from the acclaimed Culinary Institute of Amerigo Vespucci in Milan, I took an offer at an Italian restaurant in the United States and remained there for couple of years beyond my graduation at multiple positions, refining my skills along the way.
My professional culinary travels have taken me to New York, Chicago, Dubai, Moscow, Warsaw, Sao Paolo, Chennai, Tokyo, Santiago – Chile, Buenos Aires, Mendoza and beyond.
All starts on the age of 8 years old! I have been sent to the village bakery to help early in the mornig to starts sour dough for the bread and other delicasies made from that fantastic bakery. Every morning became a pleasure even weaking up at 4:30am. That atmospher, that unforgettible bread sense and the old bakery men talking gently to me and always teaching me the tips & triks about bread became someting for me!
…..What ever goes around food such : open market, colors of the seasonal food, the season of the blue fish starting, the Street food all over the World it feeds always my creativity every day.
