Professional Journey

2021–present
Private Chef

Private chef at Breakwater Griante, Griante (Lake Como)

2015–present
Freelance Chef

Freelance chef: restaurant consultant, corporate catering up to 100 people, private dinners and show cooking.

2006–2015
Sous Chef

Sous Chef - Hotel Principe di Savoia (Dorcester Collection), Milan. Managed Acanto restaurant with a 14-person brigade; menu, purchasing, food cost.

2007
Chef – India

Three weeks at the Leela Kempinsky Hotel, Mumbai (India) for Italian cuisine promotion.

2006–2008
Chef

Chef for Maison La Cornue - Milan Showroom. Catering for corporate events.

2007–2009
Cooking Class

Cooking classes for Top Diamond Club at Th Madonna di Campiglio Golf Hotel, Madonna di Campiglio.

2005–2006
Chef

Chef at Hotel NH Torino Lingotto Congress, Turin. Management during the 2006 Winter Olympics.

Mar–Oct 2005
Head Pastry Chef

Head Pastry Chef at La Posta Vecchia (Relais & Chateaux), Ladispoli (Rome).

2003–2005
Owner Chef

Chef-owner of restaurant La Ciaburna, Bardonnechia.

2001–2003
Junior Sous Chef

Junior Sous Chef - La Terrazza Restaurant, JW Marriott Grosvenor House London (Leading Hotels of the World), Park Lane, London.

Pre–2001
Experience

Experience at: Hotel Il Pellicano (Relais & Chateaux, Porto Ercole), San Marco Restaurant (Munich), Pecore Nera Restaurant (Sauze d'Oulx).