Knowledge of the world
Professional experience has been gained during 25 years through a gradual approach to the world of cuisine and became a favorite one thanks to frequent trips around the world.
The diverse experiences have been gained at local restaurants in Sicily, Italy, and then around the world.
Greece, France, Guadaloupe, Martinique, Haiti, New Caledonia, Singapore, Indonesia, cruise ships North and South America, Japan, Switzerland and the Maldives – his experience is formed first as a manager of Italian cuisine and then as an Executive chef since 2001.
Executive Chef
In June 2004, he began his career as an Ass Executive Chef at the Kempinski Garden Hotel in the Constance Spa Resort in Mazara del Vallo. After that, he he embarked on a trip around the world to Abu Dhabi to help the director of cuisine in training new staff at Emirates Palace Abu Dhabi Kempinski Management.
Since 2005, he continues his training as a Executive chef: in Kempinski in Mazara del Vallo, Verdura Rocco Forte, in the Maldives Zitahli Resort, in
Azebadzhan Kempinski Badandar, at the restaurant Osteria della Piazza Bianca (Russia, Moscow), at the Corinthia Hotel Saint Petersburg, in Vilnius Grand Resort Lithuania, in Tanka Village Villasimius Sardinia and in Ortea Palace Syracuse.
Thanks to these experiences, he combines the skills and creativity of a diverse reality, thus improving and enriching his professionalism.
Revisitations of Sicilian cuisine
The knowledge of other cultures positively affects the original native cuisine: Sicilian cuisine.
In fact, in the preparation of dishes, the traditional features of Sicilian cuisine are reviewed and at the same time, the taste of natural products is emphasized.
The essential importance for this rethinking there is also the experience acquired at the prestigious French school Paul Bocuse.
The training received in the field of professional hotel management methods and also the knowledge of the great Japanese culture for a detailed organization.