Born in 1986, introduced to the culinary art by his grandmother who made him cook on Sundays, at only four years old he was already in the kitchen making a more than perfect custard. Growing up with the myth of the chef figure, the choice of studies is therefore more than natural. He graduated from the Hotelier Institute in Montecatini Terme in 2006, making his bones in local restaurants while studying, but soon after flew to London with a one-way ticket. Here he stayed for ten years where he also worked at the Chamberlain's of London in Leadenhall Market where he became Premier Sous Chef and won, in 2012, the award as Chef of the Year Under 26, which gave him the opportunity to move on to Le Gavroche, London's first 3 Michelin Stars, and to Galvin at Windows on the top floor of the Hilton in Park Lane.

Dazzling experiences after which, however, he decided to radically change course and start again from scratch, flying to Australia where, in Bondi Beach, he became Premier Sous Chef of the Icebergs Dining Room & Bar, a restaurant among the top 50 in all of Australia and two hats in the prestigious (and only guide on the continent) "Good Food Guide" of The Sydney Morning Herald. As a chef, however, he felt the desire to truly and fully engage with the Italian gastronomic world and decided to return to Italy. First stop, the San Quintino Resort Country Inns & Suites in the Langhe, renowned for truffles and classic Piedmontese cuisine.

After two years, he was called by two Michelin stars Franscesco Sposito as Executive Chef of the award-winning kitchen of La Chandelle, restaurant of the Hotel Hermitage in Cervinia. After three years, he casually meets Giulio Picchi at a chefs' congress promoted by Relais e Chateaux in the Cibrèo stage. He thus learnt of a new project and immediately applied. From that moment on, he started his adventure with the group founded by Fabio Picchi, where he also met his old friend Oscar Severini. Today he is Resident Chef at Cibrèo Ristorante & Cocktail Bar.