My love of food began at an early age, as I helped my grandmother in the kitchen of her restaurant. She taught me all the secrets of genuine authentic Italian cooking, passed down from generation to generation. Most pertinently, I learned the importance of sourcing the freshest ingredients and its centrality to Italian cuisine.
Since moving to London, I've worked as a chef in several well-respected Italian establishments. Now, I am more passionate than ever about producing signature hand-made pasta dishes for my customers.
I am not only an expert in Italian food, but also have a diploma at Le Cordon Bleu cooking school in London, where I studied French cuisine.
I recently took a course in Italy with the famous Gualtiero Marchesi who is, in my eyes, the 'father of modern cuisine'. Today, I am a proud member of the slow food organization in the UK, and am also one of few chefs that are members of the slow food Chef Alliances.
I'm now studying to become a master of wine after achieving a diploma as a Sommelier from the Italian Sommelier Association. The perfect way to enjoy a great meal is with great wine and I can recommend bottles to perfectly accompany the menu at a range of prices.