The Sous Chef
Genova, 03 August 1983
The kitchen and traditional recipes have aroused curiosity in him since he was a boy. He supported his grandparents from two Italian regions, Liguria and Veneto, in the discovery of flavours, ingredients and preparations from a heritage of memorial recollections.
He realized that the cuisine would be his way in life after his Degree in architectural restoration, when he decided to enroll at the renowned International School of Italian Cuisine – ALMA. From then on, it has been a sequence of experiences in famous starred restaurants in Italy and abroad, until he reached Como to start his new adventure in the restaurant I Tigli in Theoria.