Born in New Jersey but raised in Italy, in the province of Avellino. It is thanks to a childhood spent in the countryside, amongst the family’s farm that he establishes respect and care for ingredients, and a passion for authentic food.
His experience in the kitchen began at a young age at his uncle’s restaurant. He nourished an immediate love. Over the years, a mix of passion, stubbornness and commitment led him to the kitchens of renowned restaurants in Rome, London, Tuscany and Prague.
After experimenting with different types of cuisine and techniques, the dream of reliving his native country, the United States, becomes a reality.
Today, in Florence, he offers a cuisine in continuous evolution, contaminated by a research that is constantly nourished by the varied gastronomic background he has acquired during his international career.