What inspired you to become a chef, and how does that story shape your cooking today?

What inspired me to become a chef was the feeling of connection I found around the table as a child. I grew up watching my family cook — not just for sustenance, but as a way to bring people together, to celebrate, to mourn, to live.
Food was never just food — it was a language. My grandmother, especially, cooked with instinct, love, and memory. Even if she never wrote a recipe down, every dish told a story. I wanted to learn that language.

What’s one dish that best represents your style—and why?

One dish that truly represents my style is a handmade raviolo filled with ricotta and lemon zest, infused with a touch of miso, and served in a delicate Parmigiano broth with shavings of yuzu zest and fresh mint.
It’s a dish that speaks to my roots in Italian tradition — the pasta, the patience, the reverence for seasonal ingredients — but it’s also shaped by my fascination with Japanese subtlety and balance.
The miso doesn’t overpower, it enhances; the yuzu cuts through the richness like a quiet surprise. This dish is ‘me’ because it tells a story of respect for the old and curiosity for the new.
It’s humble in appearance, thoughtful in technique, and emotional in flavor.

What are three ingredients you always keep in your kitchen?

• Italian Olive Oil

• Parmigiano Reggiano

• Italian Tomatoes

What is our philosophy or motto:

Be positive, always smile and enjoy the life.

What is your dream in life:

My dream in life is to create a space — not just a restaurant, but a place of meaning — where people come not just to eat, but to feel something deeper.
I want to build a table that brings cultures together, where tradition meets innovation, where simplicity tells a powerful story.
A place where guests leave not only satisfied, but moved.

What are your current projects and plans?

Opening a new Italian culinary gem — Vera Versilia Restaurant — and bringing it to one of the most iconic places in Dubai.
I’m excited to bring to life here in Dubai the roots of my origin — the Versilia region, a coastal part of Tuscany — and introduce dishes from there.
Vera Versilia is not just an Italian restaurant; it is a destination where, through food, I invite everyone to join a true Versilian culinary journey — without leaving Dubai.