Originally from Bollate, he is responsible for Peck's pastry shop, a historic temple of Milanese gastronomy. In his curriculum he boasts prestigious experiences with renowned chefs: Joia, Il Luogo di Aimo and Nadia, Hotel de Paris and La Trattoria Toscana by Alain Ducasse, Marchesino, Hotel Park Hyatt Milan and Asola tailoring cuisine. He is a member of the Pass 121 Collective, his is always a curious approach, with an eye to the kitchen to perfect the pastry even more. From 2019 he is a teacher at CAST Alimenti.