I am a private chef with over 17 years of professional experience, trained in renowned culinary schools and restaurants.
For the past 12 years, I have worked as a private chef for international clients, delivering a high level of service in both intimate and demanding environments.
My cuisine is centered on vegetables and seafood, with a strong focus on seasonality, precision, and product quality.
I develop menus that are refined, balanced, and adapted to each client, always with attention to detail and consistency.
My time in Japan has deeply influenced my approach, bringing a greater sense of discipline, simplicity, and presence into my work.
I am particularly attentive to textures, flavors, and the overall experience of the table.
I work with discretion, adaptability, and a strong sense of responsibility.
My intention is to create a cuisine that is both elegant and deeply felt.
