I started my professional career at a very young age at Maussi Sebes Institute known as the best cooking academy back in Argentina. My first job experiences were based on French Cuisine, which I combine with my Italian ancestry inspiration. Each of them gave me a strong knowledge in terms of culinary techniques and creativity.

Throughout my career I had the opportunity to perform in different aspects: from homemade cuisine, gastronomy business advisor, University professor to sophisticated five-star restaurants.

I understand cooking as a way of living. I consider it my real calling.

My goal as a professional is to turn the basic act of eating into a unique and unforgettable experience.