I was born in 1993 in the small Sicilian town of Ribera where my passion for cooking started at a young age, encouraged by my mother, a baker. It all began at that dusty table of flour, from those hands that worked the dough with determination, from the amazement of seeing it rise as if by magic - a sort of culinary imprinting happened to me at this young age!
I studied in Turin and developed my skills and experience there as well as in Asti, before spending two years in London as Sous Chef at the highly acclaimed Harry’s Dolce Vita, in Knightsbridge.
I returned to Piemonte to the roots of my culinary training in the summer of 2021 as I wanted to invest myself in this beautiful region and continue to be a part of the development of its food and wine culture. I joined the team here at Adagio as Sous Chef, before taking over as Head Chef in January 2022.
My philosophy of cooking is to take the solid base of those simple, genuine, and convivial moments of Italian cuisine and food memories, and then to revisit, reinvent and renew dishes and ingredients, always bringing respect to the product in its entirety, enhancing it with deep responsibly and, making it available to all.
I hope that my imprint on Adagio – where my Sicilian, Piemontese and London influences are infused with balance and a precise identity, will deliver my goal: To create an Experience of tastes, smells, and thoughts