How did your culinary journey begin?

I was born and raised in Puglia, where food is identity, culture, and family. My first inspiration came from home, watching my grandparents and my mother transform simple ingredients into meaningful dishes. That early foundation led me to work in fine dining and Michelin-starred restaurants, luxury hotels, and international kitchens across Italy, the UK, Denmark, China, and today, the UAE. Each experience taught me discipline, humility, and the importance of adapting to new cultures and people.

My goal has always been the same: to tell stories through food, blending tradition with modern techniques and carrying the flavors of my land wherever I go.

Which dishes best reflect your style?

My cuisine is Mediterranean at its core, Italian at heart, and international in execution.

Two dishes that truly represent me are:

• Risotto with scampi, sea urchin, parsley sauce, and cheese sauce, subtly lifted by an Asian note

• Taleggio, potato & mint tortelli with pancetta and pears

My style is clean, expressive, and ingredient-driven. I believe in respecting the product and elevating it without unnecessary complexity.

What are the ingredients you always keep close?

• High-quality Italian olive oil is essential — the base of everything.
• Fresh seafood is my favorite ingredient and a constant source of inspiration.
• Seasonal citrus brings balance and freshness to any dish.

If I could add one more, it would be top-quality pasta and Italian rice, the true soul of Italian cuisine.

What would you tell aspiring chefs?

I often think of Socrates’ words: “I know that I don’t know.” It’s a reminder to remain humble and open to learning.

My advice is simple:

• Master the basics before chasing creativity

• Travel and embrace other cultures

• Be patient, disciplined, and resilient

• And never stop reinventing yourself,  the best chefs evolve constantly

How are you approaching your role at Verso?

After years in fine dining, stepping into a contemporary casual dining concept has been refreshing. It offers new creative challenges and the opportunity to build a strong team culture.

At Verso, my focus is clear: quality first, consistency always, and a strong Italian identity that guests can feel in every bite. At the same time, mentoring young chefs and helping the team grow is an essential part of the journey.