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Teacher of courses if Advanced Diploma for chef and of Specialization courses for professionals, as well as consultant of CAST Alimenti.

The renowned career, professionality and experience have made him Exeutive Chef and Consulting of high value, that with his award-winning cuisine enchants and amaze with refined tastes and unusual combinations, tradition and innovation meet each other joined by inspiration and knowledge, while maintaining a continuous reference to local products and the tradition of Italian culinary arts.

The international experiences in France, Suisse and Germany, allowed him to gain a lot of experience, both regarding the learning of preparations techniques and also for the organization of the services.

So much humility, combined with a good amount of gratitude to those who believed in him and in his skills, and a masterful work, allow him to get the fateful and coveted Michelin star.

It is inevitable to mention some of the places in which he was able to spread his culinary art characterized by an explosive technique, capable to obtain the best of raw materials both for the taste and for the aesthetic: Grand Hotel Rhodania e Grand Hotel Du Golf a Crans Montana, places with 5 Michelin stars, Grand Hotel Bodruhs of Saint Moritz 5 stars luxury,  Hotel Bristol, restaurant “L'Epicure" in Paris 3 Michelin Star, Tantris Restaurant in Munich 3 Michelin Star, L'Arpège Restaurant Paris 3 Michelin Star, Four Season Restaurant Le Cinq Paris 2 Michelin Star, Palazzo Avino di Ravello 5 stars luxury and 2 stars Michelin, Tenuta San Domenico in Caserta.

Great attention goes to the numerous awards received over the years: Silver medal at the Berlin 1996 Cooking Olympiad, Gold medal at the 1998 Grass Hot Cooking Competition, Gold medal at the 1998 Basel Cold Cooking World Cup, Italian finalist Bocuse d'Or 2001.

 

Teacher of courses if Advanced Diploma for chef and of Specialization courses for professionals, as well as consultant of CAST Alimenti.

The renowned career, professionality and experience have made him Exeutive Chef and Consulting of high value, that with his award-winning cuisine enchants and amaze with refined tastes and unusual combinations, tradition and innovation meet each other joined by inspiration and knowledge, while maintaining a continuous reference to local products and the tradition of Italian culinary arts.

The international experiences in France, Suisse and Germany, allowed him to gain a lot of experience, both regarding the learning of preparations techniques and also for the organization of the services.

So much humility, combined with a good amount of gratitude to those who believed in him and in his skills, and a masterful work, allow him to get the fateful and coveted Michelin star.

It is inevitable to mention some of the places in which he was able to spread his culinary art characterized by an explosive technique, capable to obtain the best of raw materials both for the taste and for the aesthetic: Grand Hotel Rhodania e Grand Hotel Du Golf a Crans Montana, places with 5 Michelin stars, Grand Hotel Bodruhs of Saint Moritz 5 stars luxury,  Hotel Bristol, restaurant “L'Epicure" in Paris 3 Michelin Star, Tantris Restaurant in Munich 3 Michelin Star, L'Arpège Restaurant Paris 3 Michelin Star, Four Season Restaurant Le Cinq Paris 2 Michelin Star, Palazzo Avino di Ravello 5 stars luxury and 2 stars Michelin, Tenuta San Domenico in Caserta.

Great attention goes to the numerous awards received over the years: Silver medal at the Berlin 1996 Cooking Olympiad, Gold medal at the 1998 Grass Hot Cooking Competition, Gold medal at the 1998 Basel Cold Cooking World Cup, Italian finalist Bocuse d'Or 2001.