Graduated in 2004 in Cooking & Pastry, Food tendencies and Sustainability in Mendoza Argentina, I continued discovering food across Latin America and specialised in Restaurants Management, Franchising & Advising to become an Executive Coach and work as a Head Chef and Brand Manager. Both in Argentina and Europe I collaborated in the menu development and standardisation process of many high-level and complex technology molecular’s restaurants, enhancing my skills as a chef entrepreneur.

I organise gatherings, menu planning for social events all around seasonal, sustainable, local and fair trade products, as well as helping food related companies to reach sustainable sourcing to create new market outlets and opportunities, involving activities such as waste recycling, energy efficiency and sustainable catering. Food is a central value of my life as well as constant travelling and discovering. Among these years, I enriched my experience and kept moving forward through tasting new flavours, connecting with (un)known local food cultures, enlarging my prop-styling collection in design boutiques, brocantes and flea markets as well as supporting local ceramists.

This is what my personal signature is made of.