born in Carmagnola on the 25th July 1991, he discovered his passion for cooking when he was very young. He acquired significant experience at Combal.zero with Davide Scabin, for two years, and then spent three years as sous chef at Piccolo Lago with Marco Sacco, with internships at Chateaubriand in Paris and Studio in Copenhagen. Since April 2016 he’s in the kitchen team at Restaurant Serge Vieira, 2 Michelin stars in the department of Cantal in Auvergne, France.
