With a decade of culinary expertise as a seasoned yacht chef, I am recognized for crafting exceptional dishes in challenging maritime environments. Proficient in galley operations, provisioning, and catering to discerning clientele, my culinary journey began in an Italian restaurant, instilling in me the essence of traditional Italian cuisine. Venturing into diverse roles on cruise ships—spanning Spanish, Austrian, Japanese, Chinese, and South Pacific cuisines—I honed my skills.
A pivotal year at a 2-Michelin-starred restaurant in Paris and training at the Ducasse school enriched my repertoire with the nuances of French cuisine. The past four years in the yacht industry have allowed me to develop a unique culinary style. On a 147m yacht, I embraced the diversity of chefs’ nationalities, gaining insights into South American cuisine. My approach revolves around fusion, seamlessly blending culinary traditions to create unforgettable dining experiences that defy conventional norms. Currently I am working on 41m motor charter yacht.
