From my work experiences I have benefited from as many positive aspect as possible, useful in my future.

Among these, the awareness of the difficulties any kitchen operators has to face with, in an attempt to keep intact their beliefs and principles. In a work context, too often, business strategies and rules merge with the duty and the desire to give our best. But this, too, is part of the game.

I have always been convinced that, what drives you to seek the excellence of the product, is only the passion for genuine quality. This method allows to enhance products without distorting them, respecting flavours origin and resources.

The experience gained over the years, the meeting with the great Italian cousine and the different collaborations developed, allow me to provide advice on the economic-management strategies of a restaurant business.