I was born in Florence in 1979 and since then i have spend most of my life in the kitchen. I follow my passion for cuisine and high quality food  with great dedication. As a base for my performance in the present i have fullfilled the 5 year course in B. Buontalnti Catering School" in Florence. Furthermore i obtained the diploma of technical restauration. Next to the studies and as a part of apprenticeships i started working in varies restaurants of Florence. The most significant of these restaurants was Cibreo.

The restaurant Cibreo is the temple of Tuscan cuisine and it was there where i learned and obtained most of the knowledge of Tuscan fine dining working together with Chef Picchi. It was chef Picchi who initiated my teaching of transforming food with directed tastes into sensual feelings.Because i wanted to extend my knowledge of Tuscan quality fine dining i made sure that i was part of the team of restaurant Pepe Nero from the very beginning where i had the chance to work with other knowledgable chefs. I had the pleasure of doing this for three succesfull years. In order to enlargen and deepen my knowledge of cooking and at the same time satisfy my need to learn and experience more I moved to Milaan where I had the pleasure of working in another temple of food but this time based on a cuisine existing only of vegetables.

Here I want to introduce you to Joia! The restaurant created by Pietro Leeman, which is the maximum expression of vegetarion cuisine known to mankind. Joia is the place where my next adventure began full of natural concepts and exciting dishes. I am at the same time delighted to inform you that now I am the Sous Chef of Joia, a wonderfull vegetarian Michelin Star Restaurant in the hart of Milan... To qoute Chef Pietro Leemann: " I search through nature and change it so I can understand it and represent its essence. I like doing this in a teasing, playful way. My cuisine is a stroll through an imaginary landscape: metaphysical, surreal, hyper-realistic, but real. My dishes consist of small containers with differnt shapes, colors and flavors that contrast and complement one another: fragments of nature. Each creation has a title that represents an idea linked to the season to a bit of news to one of my thoughts. What exactly are these dishes? A vision of time that changes continuously and yet never change. Have fun!