Both my parents come from Gallio, a village near Asiago, but I was born in Torino 24th April 1981 and gained a Diploma in Hotel and Catering at the Ipssar B. Buontalenti school in Florence.

Where did I get my love of cooking from? My family. It couldn’t have been any other way with my Mother being a professional cook and both Grandmothers loving cooking, too. As soon as I left school in 2000 I took over the “Macchiaioli” restaurant in Sesto Fiorentino – this experience lasted until 2005.

During those three years my love for food inspired and drove me to learn more. When my “Macchiaioli” experience ended I took on a new adventure: sous-chef at the “Al Gallopapa” restaurant in Castellina, Chianti. In 2008 I came back home to Asiago and started working at “Da Riccardo al Maderello” and then as Chef at the “St. Hubertus” restaurant at the Europa Hotel. I am presently Chef at “La Tana” at the Sporting Residence in Asiago.

I am particularly interested in the cultures of Italian and Japanese gastronomy and love studying the chemical physics associated to nutrition and cooking.

I aim to explore all aspects of quality food and to valorize Asiago’s local products and dishes with new interpretations of my native territory’s gastronomic culture from where I get my inspiration, ideas and philosophy.
My relationship with Rigoni di Asiago started about two years ago with an interesting invitation to create dishes using their products for the Cibus 2010 Food Fair.