When did you start working with Planetaria Hotels?
In 2009, at Château Monfort. Since November 2014, I have been with Ville Sull'Arno.
What is the most stimulating aspect of your job?
Always working with and meeting new people and new guests. Each night, I come out of the kitchen to greet the guests.
Which dishes are most appreciated by your guests?
Dishes based on mushrooms and truffles.
Describe your cooking philosophy in 3 words.
Classicism of the dishes, lightness and creativity.
Which ingredient are you most passionate about?
What is the perfect pairing between a dish and a wine?
Ravioli with Caciucco inside and out, combined with a nice glass of Gewürztraminer.
Which dish (or ingredient) best describes you?
The ingredient that most reflects me is chilli