Born and raised in Verona, Italy—a city famed for its time-honored culinary traditions and beloved dishes like polenta—my adventure in the kitchen began when I boldly left home at 15. I quickly immersed myself in the fast-paced world of professional cooking, studying culinary arts and nutritional science in Merano and gathering hands-on experience in kitchens across Verona, Livigno and Switzerland.
My passion for food was kindled by my father, a renowned violinist who taught me to see the art in every dish – blending the harmonies of music with the creativity of cuisine. This early exposure instilled in me the belief that food is not just nourishment, but a form of medicine.
My love for exploring diverse culinary traditions took me from working on a Caribbean cruise ship to experiencing life in Australia, with memorable chapters in Byron Bay, the Southern Highlands of NSW, Broome, and Dunsborough – which I have proudly called home for the past two years.
Today, I’m excited to be part of the Six Seasons team, where I channel my passion into creating meals that not only taste amazing but also nourish the body in the healthiest way possible. I truly believe that choosing real, wholesome food is the first step toward a vibrant, healthy future; investing in quality ingredients now lays the foundation for a life well-lived.
“After all, what you invest in your plate now can save you on medicine later.”
Every dish is a celebration of food as both art and healing, and I look forward to sharing that passion with you.