Chef and Pastry Chef
I am a chef and pastry chef who has built my career around an ethical and sustainable approach to cuisine, where every ingredient is valued to its fullest potential, waste is minimized, and seasonality guides each choice. My cooking is direct, distinctive, and contemporary: it blends technique, memory, and local identity with the goal of creating dishes that are essential yet profound.
In 2014 I opened Evviva, a restaurant dedicated to zero-waste cuisine, where I gave concrete shape to a vision that today represents the core of my work: transforming every ingredient— including its less noble parts—into value.
My professional journey has taken shape within some of the most important Italian and international culinary institutions. After training at the Salsomaggiore Terme Hospitality Institute, I moved to Paris to work at Alain Ducasse’s restaurant.
Upon returning to Italy, I worked at Antica Corte Pallavicina with Massimo Spigaroli and later at Le Calandre in Padua with Massimiliano Alajmo. I took part in the opening of ALMA as an instructor, then joined Gualtiero Marchesi’s kitchen in Erbusco, following him soon after to Milan for the opening of Il Marchesino.
I continued my path at Vite, the restaurant of the San Patrignano community, and in 2012 I joined Massimo Bottura’s team at Osteria Francescana, where I deepened my work in pastry and in the architecture of the dish. I later worked alongside chef Gianni Tarabini at La Preséf, within the La Fiorida farm estate in Valtellina, an experience that strengthened my connection to ingredients and to the land.
In 2018 I moved to Milan, bringing my philosophy to the restaurant Tre Cristi and contributing to several projects ranging from fine dining to contemporary culinary formats.
Over the course of my career I have received recognitions such as Best Pastry Chef and Best Under-30 Chef from Identità Golose, along with awards related to sustainability and gastronomic culture.
My connection to cooking, however, began much earlier—when I was a child—thanks to my mother: growing food, harvesting it, and transforming it were everyday gestures that continue to guide my work today.
I continue to develop a cuisine that places the essential at its center, working on seasonal menus and on one clear idea: to cook well, one must be happy.
At the same time, I pursue daily research to help change the system, demonstrating that high-quality dining can be achieved in a more conscious, sustainable, and respectful way.