Graduated in 1993 from the Istituto Alberghiero di Treviso, he began his professional career working in several restaurants and hotels in the Triveneto area. The first important position as Executive Chef and then Corporate Chef at the hotel chain Boscolo Hotels. In 6 years of collaboration he has followed the development of catering both in Italy and abroad. In 2007 he is an established leading chef in the Veneto and Treviso catering industry. He takes part in national and international events and shows presenting the dishes that have characterized his philosophy in the kitchen: the “vasocottura”. It ranks 2nd in the Erba competition “Cuoco of the Italian 2008”, in 2009 it won with the “Variazioni sul Polletto” dish. In 2008 it joined the “Veneto Chef Team” obtaining national and international awards. and presents in various manifestations the “vasocottura” including “Sensation” at the Venice Carnival 2010. In 2010 he published his first book “Vasocottura” winner in 2011 to the Best First Book in Italy. In 2012 he opened a small restaurant in Valdobbiadene in to which he can best express his creativity Today he is an Executive Chef, a teacher at hotel institutes and advises hotel chains, restaurant brands and groups and restaurants in development.