Languages: Italian, English

Interests:

I cook vegan and vegetarian food. I like traditional, I like exotic, I like creative. I do not like fusion! For me food is about expressing culture, human inventiveness and the generous beauty of nature. Before becoming a qualified cook I lived, worked and graduated in London. In 2011 I decided to take my cooking ardours seriously and enrolled in a cooking school gaining a commis chef diploma, a HACCP certificate and the membership with Federazione Italiana Cuochi. Once the “Tu Chef” course was over, I started a three months internship at the Michelin starred restaurant “Giuda ballerino”. During these three months, both exhilarating and exhausting, I was lucky enough to join the chef and his team in Cannes, where we were the official Italian catering during the Festival. Since giving up both eating and cooking meat and fish in 2012, my culinary research took a different direction. My latest courses were on vegan haute cuisine and were held at Joia, the first and only Michelin starred vegetarian restaurant in Europe so far. Now I run my little catering and personal chef business, which unfortunately is not my "proper" job. Yet! I love entertaining and amusing my guests, surprising the curious ones and comforting the traditionalists. And vice versa!