A young chef born in Rome in 1997, he carries with him Sicilian and Abruzzese roots that ignited his passion for cooking from an early age.
His professional journey began in the local markets of the capital, such as the historic Testaccio market, and later developed in high-end settings including the Michelin-starred Marco Martini Restaurant.
In 2023, he joined the kitchen brigade at Brado and, within a year, took the lead as head chef.
His cuisine is a journey through childhood memories, where the flavors and aromas of family traditions are reimagined with modern flair, creativity, and respect.
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