Tell us a bit about your professional career.

I began my career as a surveyor in my family’s construction company, but in 2008, when the company closed its doors, I decided to pursue a passion I had long harbored: cooking. Reinventing myself at the age of 30 wasn’t easy, but I took a bold step and started an unpaid internship at a small restaurant in Veneto, where I learned the fundamentals of the culinary world. From there, I returned to my hometown of Avellino and worked in several local restaurants before joining the kitchen brigade at Twiga in Forte dei Marmi.

That experience opened new doors, taking me to Kenya with the same company and eventually to Cipriani in Monte Carlo, where I was part of the opening team. My time at Billionaire in Kenya was especially transformative, as it exposed me to the realities of poverty and taught me to deeply respect every member of my team, from the dishwasher to the chef.

Culinarily, my most formative years were at Cipriani in Monte Carlo under Chef Walter Giardinelli, where I had my first experience in a high-level brigade and learned both fundamental and advanced techniques. After 11 years there, I received a message from Damiano Ruggiero, the General Manager of Signor Sassi, about an exciting opportunity in Dubai. When he shared the vision of making Signor Sassi the best Italian restaurant in Dubai, I couldn’t say no.

I arrived 10 months before the restaurant’s opening and have been part of the journey since the very beginning. This role has been an incredible opportunity to grow, further hone my skills, and help establish Signor Sassi as a leader in Dubai’s culinary scene.

What is your philosophy/motto?

“It’s impossible only if you believe it is.”
I firmly believe that we often impose self-limiting beliefs, creating boundaries that either don’t exist or are mere constructs of our minds. The key to achieving great things lies in overcoming these perceived limits and having the confidence to push beyond them.

What is your dream in life?

My ultimate dream is to own a small, intimate restaurant by the sea in Kenya, a place that holds a special piece of my heart. This is where I envision myself, surrounded by the beauty and serenity of the ocean, sharing my passion for cooking with others.

What are your current projects and plans?

I’ve been living in Dubai for two years now, and since 2022, I’ve felt increasingly at home in this vibrant city. My family has truly embraced life here, and we plan to stay for at least another 7 to 8 years until my daughters complete high school.

Professionally, I aim to further establish myself within Dubai’s culinary scene, particularly with Signor Sassi and Sunset Hospitality Group. Looking ahead, I aspire to manage multiple restaurants, continuing to grow and elevate my career in this dynamic city.