About me
I have achieved the status of employee services hotel kitchen, and baccalaureate technical staff of the hotel business in 1996, can boast of almost twenty years of professional experience, al'estero consumed in Italy: in the hotel sector, in of prestigious structures, where I held different roles and to the direction of the vice-direction and the whole brigade, in the catering sector, where I directed the entire kitchen and banqueting, in the preparation of whole ceremonies in prestigious locations .
I have a good English and a solid foundation of theoretical and practical, and a strong curiosity and propensity for constant updating and deepening of ideas and techniques in the kitchen.
I love cooking for my loved ones, friends, for all. I find that cooking for someone is a bit like giving a part of us, every time. A piece of heart, a little bit of love, passion, creativity, because without it I think the kitchen would not exist. Even in preparing a sandwich need love ... Love is in everything!
Cooking Influences
'S garden of my house designed by my father, my mother's cooking, the right experience in Italy and abroad and a lot of creativity and desire to express myself with what our Italian culinary tradition can offer.
Awards, Honors and Societies
National Federation of Personal Chef (F.N.P.C)
Professional Association of Italian Chefs (APCI)
Italian Federation of Chefs (F.I.C.)
Slow food
Italy Chef
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