Cooking is my profession.
But it hasn’t always been like that.
I have devoted more than fifteen years of my professional life to the search of antique jewellery, where beauty, harmonious design, quality of materials and technique were of paramount importance and the standards by which all main decisions were made.
Through this business I had a chance to travel a lot and nurture my natural curiosity, reaching out beyond my own area of expertise and preparing the soil for what would spontaneously develop around ten years ago.
Cooking, as I said.
So I started a new working experience in which my sense of beauty was going to merge into a productive process where I myself would be the creator.
I had some very capable mentors, who trained me in the art of cooking, teaching me how much it takes to transform a passion into a profession.
After experimenting in various fields, from catering to restaurant, I decided that ‘chef at home’ was the best outlook for the kind of business I had in mind.
This enables me to express myself each time in a different way, turning every home into a small restaurant, with its own special menu.