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Executive Chef expert in national, international, creative vegetarian and healthy cuisine.

His belief provides the use of healthy and therapeutic products at the stove, without sacrificing goodness, beauty, balance and taste of the flavors in the final presentation of the gastronomic proposal.

Convinced supporter of the Mediterranean Diet characterized by a nutritional model made of the use of olive oil, cereals, legumes, fresh and dried fruit, vegetables, a moderate amount of fish, dairy products and meat.

He is a member of the Costa del Cilento Team, with which he has participated in many national and international competitions obtaining numerous awards including the gold medal at the Olympics in Erfurt in 2016.

He has collaborated with important accommodation facilities and famous banqueting companies, that have certainly evolved his career leaving an indelible imprint: Boscolo Hotel, Relais Cascina Spiga d'Oro, Nicolai Receptions Rome, the Boscolo Etoile, Executive Chef at the Hotel & Residence Cormoran in Sardinia.

Important professional collaborations allowed him to know better,  in all its facets, the world of hospitality and catering.

He also has experience in many areas related to the world of food: consulting and design, support for local start-up and creation of new formats, menu engineering, organization of events and banqueting.

He has collaborated with the opening and with the start up of a new format of therapeutic cuisine applied in collaboration with the nutritionist Dr. Silvio Spinelli and the realization of the Food Health App "Dr Chef".

Passion and experience then, which has also translated into his activities as a trainer, role that he holds for several years in CAST Alimenti as a teacher of courses Advanced Diploma for Chef and Advanced for Diploma Pastry Chef, as well as Specialization Courses, and updating for professionals.

His experience allowed him to become Executive Chef of Cuisine in CAST Alimenti, and since November 2020 member of the Board of the Italian National Cooks (NIC) as Junior Manager.

Executive Chef expert in national, international, creative vegetarian and healthy cuisine.

His belief provides the use of healthy and therapeutic products at the stove, without sacrificing goodness, beauty, balance and taste of the flavors in the final presentation of the gastronomic proposal.

Convinced supporter of the Mediterranean Diet characterized by a nutritional model made of the use of olive oil, cereals, legumes, fresh and dried fruit, vegetables, a moderate amount of fish, dairy products and meat.

He is a member of the Costa del Cilento Team, with which he has participated in many national and international competitions obtaining numerous awards including the gold medal at the Olympics in Erfurt in 2016.

He has collaborated with important accommodation facilities and famous banqueting companies, that have certainly evolved his career leaving an indelible imprint: Boscolo Hotel, Relais Cascina Spiga d'Oro, Nicolai Receptions Rome, the Boscolo Etoile, Executive Chef at the Hotel & Residence Cormoran in Sardinia.

Important professional collaborations allowed him to know better,  in all its facets, the world of hospitality and catering.

He also has experience in many areas related to the world of food: consulting and design, support for local start-up and creation of new formats, menu engineering, organization of events and banqueting.

He has collaborated with the opening and with the start up of a new format of therapeutic cuisine applied in collaboration with the nutritionist Dr. Silvio Spinelli and the realization of the Food Health App "Dr Chef".

Passion and experience then, which has also translated into his activities as a trainer, role that he holds for several years in CAST Alimenti as a teacher of courses Advanced Diploma for Chef and Advanced for Diploma Pastry Chef, as well as Specialization Courses, and updating for professionals.

His experience allowed him to become Executive Chef of Cuisine in CAST Alimenti, and since November 2020 member of the Board of the Italian National Cooks (NIC) as Junior Manager.