About Me

Please,

D'ont Call Me a Chef

I consider myself an Artisan of Taste, someone who loves transforming simple ingredients into a culinary and emotional experience for my guests. That is why i prefer to simply call myself a “Cook”. It is an ancient world, often replaced today by trendier terms that lose the warmth of genuine things. Mine is a visceral cooking, made of bold and authentic flavors. The kind jealously guarded in my mind and heart that always bring me back to Sunday family lunches:that table laden whit every kind of gastronomic speciality that back then were almost taken fot granted, but are so popular today, where "gathering around the table" had a deep social and educational purpose that unfortunalety has been somewhat lost today. This is why i firmly believe in culinary tradition: becouse when done right, aside from offering great flavor, it has extraordinary power to tell a piece of my life and make anyone feel part of something extraordinary.

BackGround

Born in 1992, my journey into the world of cooking began at the desks of the “Accademia del Gusto”. That is where i honed my technique, but it was in Casentino Valley, my homeland, that i learned to listen to the raw ingredients.For about 10 years now, i have been turning this passion into extraordinary experiences.Whether it is catering, a dinner as a Private Chef, or hands-on cooking classes where hands get dusty with flour, my goal remains the same: to forge an authentic connection with people in front of me. Every year, hundreds of guests from every single corner of the world, with their stories, their curiosity and their smiles, make me a moreattentive professional avery day and, above all, a person richer in soul, It is this continuous exchange that makes me fall in love, day after day, whit this craft: I don't just cook for my clients, i cook whit them, telling the story of my life and my land, one dish at a time.