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... I would like to introduce myself... Italian, but I prefer to say "100% Tuscan", culinary diploma in one of the best hospitality school, a life spent in the kitchens (especially those with problems to be fixed), 45 years old and a beautiful family, that's all...

I believe passion moves the world, even in the third millennium and it is the real engine in a kitchen as well. It's a kind of magic, invisible part of an alchemy and, when combined with professional skills and quality products, the result can be only one: outstanding food.

My career includes experiences in Italy, with my first assignment as chef de cuisine when I was 22, until I decided to become a "traveling chef" in my early thirties, holding head chef positions in fine restaurants in Antigua, Mauritius, Hungary,  Egypt, India and U.A.E. where I'm actually involved as Italian Head Chef at Hotel Hilton Abu Dhabi.

The chef job is not a "one man show", and I'm confident when the staff arrives from different ethnic, cultural and education backgrounds, it's an intriguing challenge and a source of knowledge which allows me to reach the targets in any condition.




Cornell University

Foodservice Management Certificate.



Istituto Alberghiero "G.Minuto"

Culinary service diploma at one of the best hotel schools in Italy



Regione Emilia Romagna

Certificate of “Management of Touristic Firms in Natural Parks”.



Ministry of Health & Quality of Life

Food Handler Certificate (HACCP).

Work experience

Apr 2010Present

Italian Chef

Concorde Hotel El Salam Cairo

In charge at "Italiano”, the Italian outlet of this fabulous Georgian style Hotel in Heliopolis with 70 seats indoor, 70 seats in the veranda.

A la carte menu with a wide choice of dishes prepared in total respect of the traditions.

Oct 2012Present

Head Chef

Hilton Abu Dhabi

Elegant outlet located in one of the most valued hotel in the Gulf region and Middle East, Actually focusing in rebuilding a brand new reputation and character being a former "Bice" restaurant.

Apr 2012Sep 2012

Head Chef

Jw MArriott Mumbai

Five Months collaboration in the signature outlet of one of the most iconic hotels in the "Bolliwood" area.

Implementationof a new menu with 65 dishes and all hand craft pastas. Training old and new staff. Supervising to: reparation of the broken equipment; realization of a cold kitchen; upgrading the all kitchen to Western standards; maximizing the pest control; maximizing the hygiene conditions rationalizing the layout of the entire kitchen.

Aug 2008Feb 2010

Chef Patron

Mascalzone Latino Restaurant

Mascalzone Latino Restaurant, a little intimate Mediderranean restaurant with just 30 exclusive seats in the Castle District of Budapest recognized as the "true one", because of the real Italian flair of the environment and for the real Italian "no compromise" fine dining menu.

Jun 2006Jul 2008

Executive Chef

Ocean Bar & Grll

First international seafood restaurant in Budapest with fine dining a la carte menu developed in an amazing open view kitchen.

First Hungarian restaurant awarded for the issue of "Az Ocean Kincsei" (the recipes collection book) winner of the first price "category knowledge" in the competition Beautiful Hungarian Books in may 2008.

Dec 2004May 2006

Italian Chef

Shandrani Hotel

Mediterranean restaurant very busy with one a la carte lunch menu, one dinner m.a.p. menu and one a la carte dinner menu - fine dining, amazing view on the lagoon, probably at that time, one of the best restaurant in the Indian Ocean.

Oct 2003Nov 2004

Executive Chef

Trattoria Toscana

Private property very busy and famous located in Budapest Down Town.

Pure Italian cuisine and, overall, Tuscan cuisine. One extensive traditional menu with 120 items and one weekly “Chef Suggestions” with 7 items (modern and traditional reviewed dishes).

My food


Mr. James Repphun

Mr. Robert Longworth

Mr. Patrice Guibert

Mr. Ian Field Field