Eat & Drink

Born in Cesena, Italy in 1986 his training starts at the Istituto alberghiero Pellegrino Artusi in Forlimpopoli. Thanks to the many working experiences in the Adriatic coast, which include the most formative with Michelin starred Chef Vincenzo Cammerucci at Lido Lido and subsequently with other starred top-level restaurants such as Terre Alte. La Buca and Frantoio Turchi in Emilia-Romagna. He continued his career at three star of Martin Berasategui in the Basque country (Spain) and Clooney, three hats in New Zealand. In 2013 was hired by Carlo Cracco who, after a brief period at his two Michelin star restaurant, transferred him to open his new restaurant Carlo e Camilla in Segheria as Executive Chef. Further in depths followed at three-starred restaurant Maemo of Esben Holmboe Bang in Oslo. Ended the experience in the Nordic countries decided to go deeper in bread-making and ice cream-making techniques in some artisanal top-level workshops in Italy until Cracco sent him as Executive Chef for the new opening of his restaurant in Lotte Hotel, OVO By Carlo Cracco.

At the end of 2020 it is the turn of VAVARE, a gastronomic laboratory where its author’s cuisine in a few months has brought the restaurant to the highest national levels. at the same time he was in charge of planning the restaurant spaces of GES, an area of 44 thousand square meters redesigned by Renzo Piano, the largest cultural center dedicated to art, where inside, in addition to exhibition spaces and various workshops, there arc 3 restaurants and 2 bars, a bakery.