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Executive chef at Dalmine's Bobadilla Feeling Club restaurant for 16 years and a lecturer at several Italian cooking schools. He has been collaborating for years with national companies in the food sector and is involved in research and study of innovative techniques. In 2015, in collaboration with a well-known pasta factory, he creates and signs a line of filled pasta for sale in large-scale distribution throughout the national territory. He has worked in several starred restaurants, Italian and foreign hotels including the Principe di Savoia in Milan, Four Seasons in Milan, Hotel Cristallo Palace in Bergamo, Tone di Curno, restaurant Le Streghe in New York, Restaurant Casa di Pasta in Athens, the Bubbles of Chester. Member of the Italian Cooks National Team since 2008. Within the NIC, he currently holds the role of Course and Training Manager.