Hard work, culinary travels and a strong passion for good food
It all began in Italy before moving to the city
He started his career inItaly in the restaurant of a famous 5 stars chalet in Tortoreto, beach town near his home city called Teramo, in Abruzzo region.
The county he grew up in has a strong food and wine making tradition and heritage, with a complete and fine variety of ingredients coming from the sea, the hills and the mountains.
He did not attend a culinary school training and learned his skills on the job, working hard in fine dining restaurants and 5 stars hotels and venues, always trying to improve himself and his cuisine.
The chef experience in London was initially meant to be a short one of 3 to 6 months, and transformed instead in almost 10 years of living and working in the city.
The fine dining experiences in london started not long after his arrive in the UK and he worked either full time and as freelance in fine dining restaruant and five stars venues and hotels such as Social Eating House, Boulestin restaruant in St James`s street, Coda by Eric Chavot @ Royal Albert Hall, Advocate restaurant (Willis Tower Watson private restaurant),
The Gastronhome in Lavender Hill, the Berkeley, Shangri-La hotel @ The Shard,the trafalgar, the Hilton Canary Wharf, the Connaughth and Sheraton Park Lane five stars hotels, On4 restaurant @Royal Ascot, and VIP areas in luxury catering venues.
He was also head chef of a busy gastro wine bar in Clapham Common, awarded "Best wine bar in Clapham" by Timeout magazine during his role with the company.
Nevertheless the chance to move forward in his career in kitchen management, the chef found his real vocation in the private chef sector, working and organising private events for UHNW and HNW in London and South England.
His restaurant is nomad and moves from venue to venue, bringing with him a deep passion for good food and wines.
Thanks to his travels in Italy, Europe and overseas, tasting fine dining and traditional food, his cuisine is not only Italian and Mediterranean focused, but also characterized by many influences with Modern British, modern European, world food dishes and fusion culinary culture.
During his travels, the chef often visits top restaurants, wine makers and food producers, reproposing and often fusing what tasted and inspired him during his culinary trips in his private events dishes.
Thanks to his young import company GNN, the chef is also able to import products from the visited countries and producers directly to your table, so you can enjoy unique flavours difficult to find elsewhere.
His menus range from traditional to fine dining and exclusive luxury ones.
Send your enquiry in the contact form page and let the chef know your requests so he can plan the perfect private dining experience for you and your guests