My experience in the world of catering did not start in the kitchen, but on the street, as a wine seller and ONAV taster. During this period of my life, I was fortunate to meet some of the most important wine producers in the world and to learn the value of the work behind a glass of wine.

It is always from the street, after gaining significant experience in the world of wine, that I had the opportunity to immerse myself in my great passion: that of cooking, on a street food truck.

Later, my first experience in a real tavern kitchen, the Osteria ai Pugni, where, following an intensive cooking course at the École Culinaire by Alain Ducasse in Paris, I became a chef.

Alongside kitchen walls, I always supported collateral activities, such as the conscious tasting group “Bevo Incondizionatamente“. A group formed mainly by restaurateurs, dedicated to discovering taste by analyzing a type of wine from various producers completely blind.

In parallel with my work as a chef, I participated in a project aimed at reintegration through cooking into society for a group of users from the Villa Renata community on the Lido of Venice.

This project aimed to teach a group of young people basic cooking techniques and the use of seasonal raw materials, which at the end of their therapeutic journey they would put into practice by cooking for the 30 users of the community for a month, at the end of which they would face reintegration into society through a job.

The success in this last project led me to want to share my cultural culinary heritage through cooking courses for people who are not satisfied with the tourist experience but who are looking for authentic stories told through a dish and who could in turn carry with them and pass on such experience.

My experience in the world of catering did not start in the kitchen, but on the street, as a wine seller and ONAV taster. During this period of my life, I was fortunate to meet some of the most important wine producers in the world and to learn the value of the work behind a glass of wine.

It is always from the street, after gaining significant experience in the world of wine, that I had the opportunity to immerse myself in my great passion: that of cooking, on a street food truck.

Later, my first experience in a real tavern kitchen, the Osteria ai Pugni, where, following an intensive cooking course at the École Culinaire by Alain Ducasse in Paris, I became a chef.

Alongside kitchen walls, I always supported collateral activities, such as the conscious tasting group “Bevo Incondizionatamente“. A group formed mainly by restaurateurs, dedicated to discovering taste by analyzing a type of wine from various producers completely blind.

In parallel with my work as a chef, I participated in a project aimed at reintegration through cooking into society for a group of users from the Villa Renata community on the Lido of Venice.

This project aimed to teach a group of young people basic cooking techniques and the use of seasonal raw materials, which at the end of their therapeutic journey they would put into practice by cooking for the 30 users of the community for a month, at the end of which they would face reintegration into society through a job.

The success in this last project led me to want to share my cultural culinary heritage through cooking courses for people who are not satisfied with the tourist experience but who are looking for authentic stories told through a dish and who could in turn carry with them and pass on such experience.