As part of the class of 1985, from Pietrasanta, he enrolled in the Hotel School because he was told that by being a cook he could travel the world. He attends the State Professional Institute Services for Food, Wine and Hospitality in Marina di Massa, working simultaneously for five years in restaurants in Versilia during the summer seasons, then graduating in the Food and Wine specialisation, cooking section, with full marks.

Immediately after graduating, he left for Denmark where he worked at La Vela in Copenhagen and then moved for four years to Spain, to Madrid, where he cut his teeth while waiting for the call of home, Italy, where he first started working in 2009 at the Savoy in Florence with Fulvio Pierangelini and then joined Pietro Leemann's staff at Joia in Milan, then the only vegetarian restaurant in the world to have a Michelin star. He stayed in Milan for two years where he became third kitchen chef and head of the first courses.

The desire to return to Tuscany is strong and in 2011 he decides to move back to Florence. During a lunch with friends at Cibrèo, he was thunderstruck by the raw sausage and Fabio Picchi's famous 'Inzimino', and the next day he immediately handed his CV to the chef. After two weeks, he began his career at Cibréo Restaurants where he is now Executive Sous Chef of the Sant'Ambrogio Restaurant and Trattoria.