In South Tyrol, cooking meets the rhythm of hospitality. Here I developed a personal approach, thinking as much about the plate as the pleasure of feeling welcome at the table.

In the mountains of Cervinia, I explored different ways of experiencing the table. That experience led to GOU, a project in which food and atmosphere take shape together.

A table changes with the people around it. Events taught me to see food as part of an occasion: the rhythm of each course, the anticipation, the moment it reaches the guests.

Villa Athena Resort

Michelin Plate2 Forchette2 Cappelli

5-star luxury

In Agrigento, I encountered Sicily and hospitality attentive to every detail. An experience in which food becomes part of the journey, and the memory of a place is also made at the table.

In San Sebastián, the heat of the grill and Basque food culture. An encounter with cooking that brings depth to flavour through fire and precise gestures.

In the Faroe Islands, I discovered another way of understanding ingredients. Fish, preservation and Nordic food culture led me to explore time as part of flavour.

In Modena, among fresh pasta, sauces and daily gestures, I discovered how much exploration a dish can hold. A chapter that nurtured my curiosity and my perspective on cooking.