At age 12 I am aware of the food made by my grandfather Colonel and he, who has lived for a long time in Africa, I learn how to cook couscous Algerian and how to grow vegetables and fruit from their gardens.
After attending art school and have always cooked in the stove at home I began to travel around the world: Italy, London, Greece, Morocco, South America and Indonesia tasting new things, ending up “trapped” by tiring but fascinating life of the kitchen.
After the first experiences in starred restaurants such as Dolada Chef Enzo De Pra, I attended several courses at the Etoile Culinary Arts Institute, I opened his own restaurant, I worked in Duca restaurant in Piccadilly Circus and Osteria dell’Angolo London.
For a passion for cooking and the sea I find myself cooking in a sailboat, the commander of Sailors by Case and work in prestigious yachts such as Eng. Giglio, Knight Giancarlo Folco, Mrs. Alberta Ferretti and Mr Valentino Garavani.
Today my kitchen tells my life and that of others, try to put in a dish more soul than ingredients, not forgetting the traditions, the technique and its origins.
Every place in the world and magic hides simple dishes, cooking them forget the usual sentence … “What do I do to eat tonight ‘?? !!
Today I live with my wife Nadia and two girls between Italy and Morocco and I never stop cooking.
