The Birth of My Company: A Journey Rooted in Family Traditions and Personal Experiences
My company was born from my personal journey, a life filled with diverse experiences, all connected by a single thread: my passion for food and the culinary arts. I was born in a small village in northeastern Italy, where cooking and gastronomic traditions were already part of my family. My grandparents produced wine and cured meats, and I grew up surrounded by this culture, learning from a young age the importance of food and traditional craftsmanship.
My path, however, wasn’t straightforward. After completing my studies as an electrotechnical expert, I chose to continue my education at university, where I graduated in energy engineering. Despite this, my passion for cooking never faded. During my university years, I started working at a small fresh pasta shop, where I honed my culinary skills and discovered a deep connection between the precision of engineering and the creativity of cooking.
At the same time, I developed a love for mountain sports, from trail running to mountaineering, and embarked on my first bicycle journey from the north to the south of Italy. This passion for the mountains and adventure led me to live a life that was about more than just work—it was about perseverance, discipline, and constantly pushing boundaries, all of which became integral to how I approach cooking.
My Journey as a Solo Entrepreneur: How Adventure, Travel, and Culinary Experiences Shaped My Vision of Gastronomy and Life
Although I started my journey in the kitchen as an individual, I knew that the experience I was gathering could one day lead me to create something of my own. After studying shop design and financial mathematics in Spain, I deepened my culinary knowledge at a cooking school and undertook various internships. These experiences led me to work in a prestigious catering company in Mallorca, where I refined my culinary techniques in a high-level professional setting.
Along the way, I traveled to Nepal, lived in Norway working on a farm-to-table project, and spent time in Tenerife, where I learned the value of growing and cultivating vegetables, thanks to the guidance of Dr. Sergio, a Cuban doctor. These travels and experiences helped shape my approach to food, opening my eyes to new techniques, flavors, and the importance of sustainability.
I also became skilled in producing my own cured meats, improving my butchery skills, and refining my craft in macelleria. My constant exploration and desire to improve led me to become a private chef, where I’ve had the privilege of working for different families, offering exclusive and personalized culinary experiences.
Mission and Vision
My mission is simple: to create culinary experiences that blend tradition, innovation, and passion, all while using fresh, sustainable ingredients. Every dish I prepare tells a story—one of research, quality, and respect for culinary traditions. I strive to honor these traditions, but I also look for ways to surprise and engage my clients with dishes that stimulate all the senses.
My vision is to create a bridge between the culinary experiences of different cultures, taking my clients on a journey through flavors, techniques, and ingredients that transcend geographical boundaries. I aim to be a reference point for those who seek not just a meal, but an experience that sparks curiosity, respects the earth and health, and embodies sustainability and quality.
Every dish I create is the result of my journey—both personal and culinary—that has led me to truly understand the value of food. Now, I’m ready to share that with the world through my company.