I am a highly experienced Private and Personal Chef with over two decades of culinary expertise across luxury households, royal families, high-end restaurants, and Michelin-starred environments. Throughout my career, I have built a reputation for delivering refined, bespoke dining experiences tailored to the unique needs of every client.
My background combines extensive hands-on experience with solid formal training in culinary arts and advanced pastry, including professional courses in chocolate, artistic pastry, and modern dessert techniques. I specialize in Mediterranean and international cuisine, gluten-free cooking, and high-end pastry, blending traditional flavors with contemporary methods to create elegant and balanced menus.
From 2018 to 2025, I worked as a Private Chef exclusively dedicated to a single household, managing every aspect of the kitchen—from ingredient sourcing to menu design, budgeting, staff coordination, and daily execution of personalized dining experiences. Previously, I served as a Personal Chef for members of the Saudi Arabian Royal Family, where I developed diverse menus tailored to different clients, dietary needs, cultural preferences, and daily routines.
Earlier in my career, I refined my technique in prestigious environments such as the Michelin-starred “Le Calandre, ” the Park Hyatt Milano, and several renowned restaurants in Italy. These roles strengthened my precision, creativity, and ability to work under pressure, while giving me a strong foundation in both savory and pastry disciplines.
I bring strong organizational skills, adaptability, and a deep commitment to quality, discretion, and professionalism. Fluent in Italian, English, and French, I am accustomed to working in international and multicultural environments, including yachts, hotels, private estates, and residences worldwide.
For me, cooking is more than a profession—it is an artistic expression. I strive to create memorable experiences through meticulous attention to detail, refined presentation, and a genuine passion for combining ingredients in innovative and harmonious ways. I am fully available for travel and new opportunities where I can continue to elevate the culinary experience with creativity and expertise.
