Born in Messina on 6 April 1991.

Start working at the age of 15 as Cooking commis at Hotel “The Westin Excelsior” in Florence for three summer seasons.

Then he enters among the staff of one of the best Catering d’Italia, “Galateo Ricevimenti”, training in the kitchen, pastry and bakery departments.

Gained the necessary experience becomes chief starter game and head of the aperitif department to then collaborate with several famous chefs including “Antonio scaccio”, vegan Chef of Dolce & Gabbana.

For more than 6 months he becomes the shoulder following him in the natural events and cooking at the spa of riolo and on board Yacht!! Participates in other national and international events as a member of the Equipe Alta Cucina – Unione Regionale Cuochi Toscani including a showcooking with Chef “Paolo teverini” on the occasion of the FIC event at the Stazione leopolda. Always with the Unione Regionale cuochi toscani is part of the team that wins the championships of Italian cuisine.