Meet the chefs

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Born and raised in Italy, I grew up surrounded by a culture that celebrates food as both heritage and art. My earliest culinary memories are of the markets of Rome, where vibrant seasonal produce and a deep respect for tradition shaped my love for cooking.

Some of my fondest memories are of being in the kitchen with my nonna, watching her roll out pasta by hand or stir a pot of slow‑simmered ragù. She taught me that good food takes time, care, and a respect for the ingredients in front of you — values that continue to guide the way I cook today.

That love for cooking led me to culinary school in Rome, where I built on the traditions I’d grown up with. After training and working in both Michelin‑starred restaurants and traditional Roman kitchens, I moved to London to challenge myself in some of the city’s most renowned fine‑dining kitchens, including Dinner by Heston Blumenthal.

Today, I bring together my Italian heritage and Michelin‑trained background to create dishes that are elegant yet rooted in tradition - always celebrating seasonality, craftsmanship, and the joy of sharing good food.

I’ve always felt at home in the kitchen. Growing up on a small farm in Surrey, my childhood was shaped by my grandmother’s traditional cooking and the fresh produce from her allotment, where I learned to appreciate simple, honest ingredients and the joy of making food from scratch.

My passion for cooking started young — so much so that at 16, I was commuting to London in the early hours of the morning to study at Westminster Kingsway College. During those years, I seized every opportunity to grow, from college dinners to competitions, including being part of the winning team for the National Young Restaurant Team of the Year 2019.

After graduating, I worked my way up through some of London’s top kitchens, spending several years at Dinner by Heston Blumenthal before taking on senior roles at restaurants like Fallow and Undercroft by Brad Carter.

Today, I combine my countryside roots with the precision and creativity I developed in fine dining. For me, cooking is about more than just great food - it’s about respecting ingredients, celebrating the seasons, and creating meals that bring people together.