Connection
The person who imagines the evening with you is the one who cooks it.
About me
Cooking is my way to connect with you.
I chose private dinners to give my creativity room and see the faces of those tasting my food again — what I missed most in a restaurant brigade.
My journey
I have worked in Italy and abroad, in Michelin-starred kitchens on the French Riviera and in Provence. In France I learned the value of detail, product quality and research. I was part of the brigade at Mauro Colagreco’s Ceto when it earned its first Michelin star; then I worked with Hélène Darroze at Villa La Coste and Marcel Ravin at Club La Vigie in Monte-Carlo.
Today
I bring this experience into homes, starting with the evening you imagine. I can tell the story of each course, plate in front of you or remain a discreet presence. We discuss it together during an introductory call.
One dish, one story
My way of finding balance.
Cuttlefish ink risotto, seared tentacles, thyme and apricot
I start with an ingredient and look for a surprising pairing that respects its character.
Cuttlefish ink brings depth and savouriness; apricot, as a foam and dried, adds sweetness and acidity. Tentacles and thyme complete the dish.
Three principles
Ingredients
Fresh, seasonal ingredients, with technique serving their character.
Awareness
Reducing waste is part of how I imagine and create a dish.
Have a date in mind?
Tell me about your evening