MY STORY IS THE STORY OF THREE GENERATIONS

Straight after the second WW, in 1946 my grandad started baking bread at the age of 15, followed by my dad, who became the "panetiere" of the city. When he married my mom, a pastry chef, my childhood was spent between flour and sweets. At 15, I had my future clear...

Following the tradition...

I went to study at a culinary school in Finale Ligure at "istituto alberghiero professonale Migliorini".

When I turned 15, at the same age wy grandad was, I was ready to start cooking in restaurants and pastry shops as an internship.

At 18 I helped my family to turn our bakery shop into a pastry shop, adding cakes, ice creams and chocolate. Meanwhile I graduated.

I manage to combine my studies at Boscolo Etoile Academy with my work at our family shop, studying 3 days a week in Venice and the rest of my time spent back in my laboratory, trying to keep innovating our products.

At 23 began a new era, I moved to London, Uk, getting my first job at Cotidie Restaurant in Marylebone, as a pastry chef de partie. It wasn't easy as they closed the restaurant a couple of months after I have started.

But my luck wasn't over...

I had a call from Harrods in Knightsbridge offering me a pastry chef position. There I learned how to work in mass production and improved my skills, joining one of the biggest brigades of chefs under one roof in the UK.

After one year and a half, it was time for a new move, and I became the pastry chef of Harvey Nichols, a luxury store just a street away from its competitor, Harrods.

Another year and a half passed when I moved to St. Pancras Renaissance 5 stars Hotel in Kings Cross, one of the most iconic properties owned by Marriott, as a Pastry Junior Sous Chef. After just 3 months I got promoted to Pastry Senior Sous Chef.
And at the age of 27, I proudly became Head Pastry Chef. Heading my very own team and sharing my experience and knowledge through my own dishes   .

In 2019, "home was calling" and I moved back to Italy. This time going to Venice, staying in the Marriott company I moved to JW Marriott 5 stars luxury resort as the Head Pastry Chef.