The kitchen has always been a place, where my creativity meets discipline, and where I feel most at home. Even in my free time, I love experimenting with new sweet and savory recipes, always looking for ways to improve and innovate. I’m a passionate pastry chef and chef, with strong expertise in modern pastry, viennoiserie, baked desserts, and savory dishes. I enjoy both the precision of pastry and the creativity of cooking, making me a versatile professional in the kitchen. I’m used to working long hours and adapting to different schedules, always maintaining a high level of quality and organization. I thrive in fast-paced environments, whether working independently or as part of a team, and I approach every challenge with dedication and enthusiasm. I have gained experience in renowned pastry shops, fine dining restaurants, and in luxury hospitality within Italy and abroad. I worked as an executive pastry chef at “Incontro” in Milan and “Dama” in Venice, receiving great recognition from industry professionals. My experience also includes co-managing pastry production at the luxury restaurant “Ravi” in Courmayeur and working as a pastry chef in Colorado, USA, at the restaurant “La Nonna” in Vail during the winter season. Currently in Gold Coast, Australia, I have worked with chocolatier Alessandro Luppolo and as a breakfast chef in a café, further expanding my skill set. Now, I’m looking for a new opportunity and available to relocate immediately, considering travel time. I’m open to working in resorts, lodges, or unique hospitality venues, where I can contribute both in pastry and savory cuisine, continuing to grow and be part of a dedicated team.