Born in Milano, raised in Bologna, my family is from Calabria.
My career started whilst I was still at cooking school, at a restaurant in my home town of Imola, just outside Bologna. During that time I completed a stage at Locanda Locatelli in London. Once I returned I then started in Rome at La Terrazza dell’Eden (1 Michelin star). I then moved to Modena where I worked with Luca Marchini at Ristorante L’Erba del Te (1 Michelin Star) from there I moved to Osteria Del Povero Diavolo (1 Michelin Star) with Piergiorgio Parini, during that time I completed 3 more stages at Michelin star restaurants in the south of Italy in Positano (Hotel San Pietro) Sardegna (S'apposentu) and Salerno (Pappacarbone).
After that I moved to Florence to Il Palagio del Restaurant –at the Four Seasons Hotel (1 Michelin star) during that time I completed another stage in Prague with Andrea Accordi (1 Michelin star) at the Four Seasons.
I then moved to Sydney, where I started with the Rockpool group, and then to Glass Brasserie at Hilton. After, I became the pastry chef at Pilu at Freshwater, I eventually decided Melbourne is where I wanted to open my restaurant, so I moved down and started working for the Rockpool group again, whilst looking for a spot.
I opened l’ altro mondo in September 2014.
Have you always wanted to be a Chef?
Yes. being able to be so creative everyday and creating food that makes people think about texture and balance of flavour. It all started very early on for me.
How would you define your style?
Complex texture and flavours done with simplicity.
What is your feature flavour these days?
Obsessive compulsive about?
Cleanliness of everything. Balance of texture and flavour.
Your greatest culinary inspirations/influences:
Piergiorgio, (1 michelin start il povero diavolo ) for being my first teacher in the more fine dining traditional style of Italian cooking and Joe Pavlovich (Glass Brasserie, Hilton Sydney) for introducing me to Asian flavours.
What do you love about this business?
I love that I can experiment with ingredients and products. Seeing my guests enjoy my ideas, also teaching my staff and learning from them as well.
An ingredient you can’t live without?
Water and flour.
Most ‘eyebrow raising’ menu item?
Tiramisu in a sphere.
Pork belly braised in kombu stock, pan seared scallops, orange chutney, pickled enoki mushrooms and crispy pork skin. It has being on the menu since we opened and we can’t take off the a la carte menu.