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?
Meat.

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