I hope you’ll enjoy the journey, please take a comfy seat.
I jumped on the F&B train in 2000 and since then I followed the flow that brought me to experience the many sides of this land, covering different job positions and living in different countries.
I worked as runner and bus boy, dish washer, waiter, coffee maker, barman for aperitives, floor manager….and then finally as commis in a professional kitchen in 2004, when I was already 23 and I couldn’t handle a knife yet.
I’m in Asia since 2009, where I started as chef in Shanghai.
In 2010 I turned in vegetarian and on the same day I gave up the idea to work in a regular restaurant, touching meat and fish.
Since November 2010 I developed the Soundinner Project, frozen in November 2015.
„I love when the real job of start up begins, whatever is a kitchen to build up, a restaurant to open, a project to pop-up, a menu to design, an event to plan, or a dish to create.“A visionary veg concept chef, a futurologist of veg cuisine
What I realized in these last years is that beside cooking I like so much the process that goes from the dream to its realization.
I like brainstorming with professionals of other fields and learning new things from them; I like drawing plans and work in team, this makes me feel live, happy and satisfied.
Moving from visualization to the touchable reality.
Over again. I like this loop.