Originally from Prato (26 July 1989), he took his first steps at Ristorante Mario Logli while completing culinary school. Seasons at Rosewood Castiglion del Bosco in the Val d’Orcia taught him service rhythm and attention to detail; in 2010 he joined the pre-opening of Armani Hotel & Resort Dubai, refining luxury-hotel standards and station work.
From 2012 he moved to Shanghai: first as Head Chef in city formats, then as Executive Chef at Va Bene (2013–2018), where he built cost control, training, and menu development. Local accolades followed, including a Gambero Rosso Top Italian Restaurants – “One Fork” mention. In 2019 he joined The Ritz-Carlton Shanghai, Pudong as Chef de Cuisine of Scena (also overseeing banquets and in-room dining), with steady recognition.
In 2022 he arrived at Raffles Singapore as Chef de Cuisine of Osteria BBR by Alain Ducasse (later BBR Italian Restaurant): team leadership, menu design, and operational standards in step with the culinary direction. The restaurant retained its “One Fork” nod and the hotel climbed in The World’s 50 Best Hotels (#17 in 2023; #6 in 2024).
Since 27 June 2024 he has been Executive Chef at The Oberoi Beach Resort, Bali: coordinating main and satellite kitchens, budgeting, procurement, food cost, and training for a 60-cook team. The offering spans Mediterranean fine dining and international classics, weaving local product and selected imports with precise cooking and clear plating. Menus feature references to Italian tradition (saffron risotto with ossobuco gremolata, vitello tonnato, scampi ravioli) alongside fish, shellfish, and vegetables treated with reductions, stocks, and gentle extractions.
His philosophy is explicit: “Authenticity always comes first.” In practice: top-grade seasonal ingredients, classical techniques integrated with contemporary touches, and calibrated flavors to enhance the ingredient’s own character. Leadership focuses on continuous training, LQA/APEX compliance, food safety, and sustainable kitchen management (waste minimization, portioning, product specs).
Recent signature dishes include: Acquerello saffron risotto with ossobuco gremolata, beef-cheek casoncelli with Parmigiano and confit shallot, Hokkaido scallop carpaccio with citrus, crisp quinoa and caviar, Mancini paccheri with blue lobster, veal Milanese; on the seafood side, lobster bisque and precise cooking of local catch with light sauces and well-reduced stocks.
Dining and Cooking