Early Years:

I was born in Turin, Italy; in 1993. Because of personal decision and searching to be more''in tune'' with nature, my parents decided to move to Costa Rica and start a new life. My father as host and buissiness man, and my mother and head chef in various restaurants they owned through the years in the area of Manuel Antonio, Costa Rica. Because of this, I was surrounded by gastronomy during all my childhood. Sleeping in between restaurant chairs on holidays, messing with waiters and just doing random child things that would get me in all sort of problems :) .

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Death and Reborn:

At the age of 15, my father passed the way because of Cancer, and my family started to live a hell of struggles.

I started working in the restaurant world at 15 years of age due of necessity of needing to help my mother. All my school holidays dissapeared, and reality kicked in. This was CRUCIAL moment that defined my character and will for the rest of my future. With his father passing away due to cancer, he had to step up and help the family buisiness.

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Cuilnary School, Head Chef and Restaurant Life

At the age of 17,  went to culinary school in the city, while at the same time  working and training on my mother Italian restaurant. From the age of 15 until 21 years old, I ate, slept and lived  restaurant life. I became head chef at 19 years old and buissines was going GREAT... but then, suddenly, I felt how I needed to move on to keep growing, so I quit the restaurant life and became slowly but surely, a private chef working on luxury home rentals. This gave me the possibility of having more time for myself and focus on different areas I wanted to get involved.

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Self Teaching, International Competitions and a Defined Carreer

When I was 24 years old, in between self doubt, confusion and severe life hits, my flame of unsaciated motivation was leaving slowly, I was having doubts on myself as a chef and in my life in general... so I was feeling a little lost. With this happening, I randomly applied to an international Culinary Competition... The San Pellegrino Young Chef 2017, a competition that would later on, change my life for ever.

Months passed by and I had completely forgot about this competition, it was 6:30 am and I had closed the door of my apartment to head out with some other folks to plant trees in the mountains. Because I was in this ''dark moment'' of my life, I was doing several voluntaries, helping here and there... trying to clean my Karma and just trying to do some good things in general.

Suddenly I had received an Email.... saying I was being selected as a Semi Finalist on the most famous prestigious Culinary Competition for chefs under 30. From the area of Central America, Mexico and all Caribbean Islands, they chose 10 chefs that would battle, 7 Mexicans, 1 Costa Rican, 1 French working on Barbados Island at the time, and myself as Italian but representing Costa Rica.

This changed it all.....scenario after scenario ocurred, and suddenly I was around Master Chefs, amazing Young Chefs, full paid trips.. and experience after experience....the biggest flame of inspiration had came back. 

I was in the dark doing the work for so many years, and then suddenly the blooming of all the hard working began.

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The Style, the Cookery and the Personality.

I have always been known to be a free human. I like to study and explore ALL aspects of life, aspects that somehow can be transmited into food experiences.

My  cookery roots are 100% italian with some french influence, but my passion for gastronomy has made me study and getting inmersed on different cooking worlds. 

Fine Dining, Classic Italian, Classic French, International Cuisine, Mexican, Sushi, Pastry and Breadery are some of the worlds I love to play with and explore.

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