Born in 1981, a professional pastry chef, confectioner and artist, I have worked for years in luxury hotels and high-end pastry bakeries. A continuing quest for a combination of taste and shape aiming at an unique and unforgettable culinary experience has always been my passion and commitment. For some years now my profession has been combined with consultancy services and I hold patisserie courses all over Italy.
I have created desserts at Gastronomia Peck (Milan), Palace Hotel Villa Cortine (Sirmione Lake Garda, Bs), Fratelli Paradiso (Sydney Australia), Hotel Gran Baita (Selva Val Gardena, Bz), Lefay Resorts & Spa (Gargnano Lake Garda, Bs ), Alpina Dolomites Lodge Hotel (Alpe di Siusi, Bz).
My curiosity about art as the quintessential expression of sensitivity and beauty has brought me closer to what I regard as the aesthetic expression par excellence: patisserie.
I consider it a living matter in perpetual flux. A profession that allows me to combine creative acts with modern aesthetics.