Using the siphon and its endless variations
Born in Milan in 1966, after studying at the I.P.A.S. “Amerigo Vespucci” he began his career in restaurants and hotels, building from the outset a vision of cuisine that unites technique, creativity and research.
Throughout his career he has combined his work in the kitchen with extensive experience as an instructor, consultant and communicator, working with hotel schools, companies in the sector and specialist magazines. The general public also knows him from his many television appearances: from “La prova del cuoco” to “Uno Mattina”, as well as on Il Gambero Rosso and other national and local channels.
A prize-winner in international gastronomic competitions — including the Asparago d’Oro — he has developed a significant consulting activity in Italy and abroad, from opening restaurants in Moscow to demonstrations in Chile with the Federazione Italiana Cuochi, through to institutional events and international gala dinners.
He is the author of books on contemporary cuisine and technique, including Atmosfera Zero – Viaggio nel gusto a bassa temperatura and N2O – Declinazioni con il sifone, works that reflect his constant research into innovation and the informed use of equipment.
Chef, trainer and consultant, he sees cuisine as a balance between technical knowledge, practicality and creative expression, with particular attention to training the new generations of professionals.
