Born and raised in Taranto, after a single work experience in Puglia, he left his region to undertake a long period of training and study of Italian cuisine.
He graduated from the Hotel School in Senigallia, Central Italy, and expanded his professional experience in luxury hotels between the Marches and Lake Como. In 1997 he moved to London where he worked in starred Italian restaurants (Toto's and the Halkin Hotel).

He also continued his journey outside Italy's borders, participating in the 1998 EXPO in Portugal as a young lecturer on regional Italian cuisine, in collaboration with the Institute of Italian Culture in Lisbon. He then moved back to England, to the Channel Islands, where he worked as a chef at a Charme & Relax, and then moved to Bermuda as a chef de cuisine.

In his early twenties, he had the opportunity to meet some of the biggest names in Italian cuisine, including Gualtiero Marchesi, Gianfranco Vissani, and finally Ferran Adrià, whom he would meet again after 2000.He returned to Italy the summer of 2000 at the renowned “Tivoli” in Cortina d'Ampezzo, Chef Walter Bianconi, a Michelin-starred restaurant with 3 forks from Gambero Rosso, where he would remain until its final closure.

In 2002 he moved permanently to Milan. Here he discovered "paradise" in terms of quality and variety of products. Working with the best raw materials from all over Italy and abroad has allowed him to take a step forward in terms of creativity and dynamism, which are hard to match, and also to develop his great passion for pastry and sourdough. Iginio Massari, Pierpaolo Magni, Stefano Laghi and Gianluca Fusto are master pastry chefs who have left a significant mark on his training. This period he calls "the laboratory of perfection".

He obtained three professional pastry certificates and wrote a cookbook on business lunches, a true work of perfect symbiosis between style, graphic design and food communication.
Since 2008, when he decided to move from Zurich for a life project with his wife, he has had two experiences, so to speak, of moving in, always as a chef. In 2015, however, he decided to take over the restaurant Gandria, located in one of the most charming districts of the city, near the lake.