Growing up in Puglia, I was surrounded by the intoxicating aromas of my grandmother's kitchen—fresh pasta hanging to dry, tomatoes slow-roasting under the Mediterranean sun. Those childhood memories became the foundation of my culinary identity. At seventeen, I left for Strasbourg, where Chef Antonio Casela took me under his wing at La Villa Casela. Five years of rigorous training taught me discipline, precision, and respect for the craft. But it was the leap to private chef work that allowed me to truly find my voice—merging tradition with innovation, creating intimate experiences that tell stories through every dish.