I grew up in a small coastal town in Puglia, Margherita di Savoia, where the sea and the land framed my childhood. My farmer grandparents instilled in me a deep love for authentic countryside products, and my father, passionate about fishing, passed on his love for the sea. As a child, I spent summers harvesting fruits from the land to preserve them for the winter.

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My creativity, innovation, passion for art, anthropology, and travel are reflected in every dish that comes to life in the kitchen, but it always carries the cultural diversity that encompasses my history.

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I started working very early, at the age of 13, while attending hospitality school, I worked during the summer seasons. And that's how it all began!
After various experiences in Italy and around the world, always in Fine Dining or high-end hotels, and after obtaining 2 diplomas in restaurant services and 2 in sommelier, one in wines and the other in olive oil, my husband and I decided to move to Geneva in 2017.

I immediately joined the La Paix Ritz Carlton hotel as a sous-chef and, after three years, as the chef at the Fiskebar restaurant.