Chef Gastronome

& Consultant

The years I spent in kitchens gave me intuition and the ability to listen to ingredients, timing, and people.
My studies in food systems gave me structure and the deep understanding of how food connects culture, sustainability, and economy.
Over time, I’ve learned to merge these two worlds: creativity and analysis, instinct and awareness.
I now see gastronomy as a living ecosystem where technique, culture, and emotion coexist.

My goal is to turn that balance into meaningful experiences, where every dish tells a story and every encounter leaves a trace.

Beyond the plate, my mission is to bring knowledge and culture back to the table to make food not just something we consume, but something we understand, share, and celebrate.

Services

Private Chef

Enjoy the intimacy of home with the excellence of fine dining. From curated menus to live cooking and plating, every detail is designed to surprise and delight your guests.

Reserve your private dinner!
Loud Kitchen

As a chef for Loud Kitchen I design immersive experiences where music, food, and people merge into a single rhythm. Each event is a curated encounter. A dialogue between flavors, sounds, and emotions crafted to connect audiences through sensorial storytelling.

Be part of the next experience!
Strategic Consultancy

From menu design to brand positioning, I create strategies that connect creativity, sustainability, and profitability by building long-term value around your culinary identity.

Let’s design your next move together!

Get in touch

Previous experiences

Commis

Collaborated with the culinary team at Hilton Rome Airport as a Commis, ensuring seamless kitchen operations. Assisted in preparing mise en place, supported daily activities, and provided high-quality staff meals. Contributed to stock management and ingredient monitoring, guaranteeing freshness and top-notch quality in all preparations.
Chef de Partie

Played a pivotal role as Chef de Partie at Scalco Verbier during its pre-opening phase, assisting in supplier evaluation, staff selection, and menu development. Post-opening, managed the preparation of appetizers and basic pastries, ensuring high standards of quality. Maintained strong supplier relationships to support smooth kitchen operations.
Kitchen Manager

Contributed as a key team member at Banco Fastfood in Rome, overseeing food preparation and maintaining high standards of quality in a fast-paced environment. Ensured efficient daily operations, supported menu execution, and upheld excellent customer service to deliver a memorable dining experience.
Kitchen Administrator

Served as Kitchen Administrator at W Hotel Barcelona, efficiently managing staff schedules and coordinating breaks to ensure seamless kitchen operations. Oversaw buffet and banquet activities, including menu sales, ingredient procurement, and event management, ensuring high-quality service and smooth execution of all culinary events.
Junior Sous-Chef

Worked as Junior Sous-Chef at Bice Restaurant, Kuwait, coordinating kitchen staff and managing shift schedules to guarantee efficient service. Played a key role in menu creation, event organization, and catering, ensuring exceptional culinary quality. Provided operational support to enhance efficiency across the company’s pizzerias, contributing to overall business success.
Demi-Chef de Partie

Served as Demi-Chef de Partie at Nobu Ibiza Bay, specializing in Nikkei fusion cuisine. Managed mise en place and assisted in the plating of cold and hot dishes, ensuring exceptional presentation and quality. Oversaw the tempura station and acted as chef tournant, providing versatile support across various kitchen stations.
Chef

Led kitchen operations as Chef at Bar Seco, Barcelona, focusing on seasonal and sustainable cuisine. Developed innovative menus, ensuring high-quality dishes aligned with the restaurant’s eco-conscious philosophy. Managed kitchen staff, optimized workflows, and maintained supplier relationships to uphold the standards of fresh and locally sourced ingredients.