I grew up in a kitchen stacked with prosciutto, salami and wheels of Parmigiano Reggiano from my Dad's food business and under the regime of a Mum/chef. When Mum was home she was mainly cooking. The food channel was always on in the background and her recipe books scattered everywhere. 

Having parents like this undoubtedly helped to be naturally steered into culinary school. I fell for the smell of butter on my hands and I trained as a pastry chef for a while but then realised I was more into savoury.

​

There I began my apprenticeship starting to work in a little "trattoria" in town until I landed at the only Michelin star restaurant in my home town, "Il Volto" in Iseo, Franciacorta.

After absorbing all the skills and knowledge I could possibly learn, I decided to throw down my apron and hit the road to discover more.

​

Following my heart to Australia, I studied and worked in Sydney for one year before heading to Mildura for the harvest, to gain the rights for my visa.

I was waking up early with the sun to pick snap peas, green beans, grapes, pumpkin and.... red-back spiders, also chasing kangaroos away from the crops. Such a great experience, that began to grow on me even more, respecting the products and the hard work behind the fruits and vegetables that hit our tables everyday.

​

Rainy days were spent in the hostel playing pool or cards with other travellers from around the world, but obviously also cooking and learning, for example, how to cook spätzle with German backpackers or shabu-shabu with a Japanese couple.

​

When I first came to Australia all I knew was Italian food. Now I can give you Greek, Japanese, Middle East or Mexican. Here I found a wider variety of spices, soy sauce, fresh ginger and  coriander.... all unknown, exotic and hard to find ingredients when I was in Italy.

​

Four months later, and all the signed documents required, I went back to Sydney, working for hatted restaurants such as "Balla" at "The Star casino", "Spiedo" at Westfield tower in the CBD and last but not least at the iconic "The Apollo" in Potts Point, where I really enjoyed to work for almost six years.

During this time I have also collaborated with a fellow Chef to create moveable feasts around Australia which celebrate the local produce combined with yoga training and Italian food and wine to create unique and memorable experiences at "Yogacucina". 

​

After my wonderful journey at "The  Apollo" I luckily found myself working for one year at "OZ-Harvest" leading cooking classes to inspire and teach people the "ZERO WASTE" mentality and helping this beautiful organisation to feed the less ambients people around Australia, providing them healthy and nourishing meals.

​

During the 2019 European summer I decided to take some time off, travelling for three months in Italy, North to South islands included. I had taken for granted my beautiful land but finally I had the opportunity to visit one of the best country in the world for art, history and not even mentioning....FOOD!!!!

Another incredible experience that gave me the chance to learn even more about my fantastic country and it's people and of course it's traditional and very variegate cuisine.  

​

Back in Sydney I started to work at the famous "Mimi's" at the Coogee Pavilion but in the meantime I was also building my own business as a private chef, doing consultations and organising pop up collaborations with Sydneys restaurants.

​

​