His experiences in various parts of the world influenced many aspects of his professional side. The solid starting point on the cuisine of the territory slowly faded away to make room for what can be defined as new visions of 'cuisine' and 'dishes' where there were no borders. Today, he feels he has returning to the starting point, acquiring new techniques but maintaining the values of tradition that distinguish the Cibrèo world.

After graduating from the Hotel School of Montecatini with honours, he worked at Bruno Barbieri's starred and renowned Villa Arquade, with Michelin-starred Chef Visetto in Paris and then returned to Italy with starred chefs Antonio Guida and Alfonso Iaccarino. He moved to Connecticut to the Winvian Relais & Chateaux, (5 Diamonds) working as Sous Chef in a creative but international cuisine. The call of Italy is always strong and makes itself felt again: after a stop at Ristorante Serendepico where he is Chef of a creative traditional cuisine, he lands at Cibrèo where he works alongside Fabio Picchi for over ten years.

He often states that, to date, Cibrèo's cuisine travels along guidelines where tradition and innovation are the constant soul that feeds the dishes that are prepared every day.