My career as a chef has been an incredible journey, a path full of experiences that have enriched my professional and personal background. From traditional kitchens, where I refined classic techniques and learned the importance of quality ingredients, I moved on to roles that saw me innovate and experiment, pushing the boundaries of conventional cuisine. As a consultant, I had the opportunity to pass on my passion and knowledge, helping restaurants to be born and grow, and developing products that reflect my culinary philosophy. Every recipe is a story, every dish a work of art that encompasses the dedication and creativity that I have put into my work for over three decades.