In 2025, he won the Italian final of the S.Pellegrino Young Chef Academy Competition (established by S.Pellegrino) with “An Artichoke Heart.” Today, he is at the helm of DaV by Da Vittorio Louis Vuitton.
Born and raised in Florence, after completing his studies in hospitality, he joined the kitchens of the Four Seasons Hotel Florence, where he completed an internship and was then hired permanently as part of the team led by Vito Mollica. This experience taught him the pace and discipline of high-end hospitality, before continuing his career at the Four Seasons Hotel Milan.
2017 marked his entry into a leading name in contemporary Italian cuisine: Da Vittorio (three Michelin stars). Here he refined his methods, ingredient hierarchies, and high-intensity service management, eventually becoming one of the key figures in the kitchen.
The journey also includes international stops at some of the most influential kitchens on the contemporary scene, including El Celler de Can Roca, Disfrutar, and Lasarte: experiences that broaden technical vocabulary and sensitivity to taste, including precision in extraction, the centrality of vegetables, and the construction of dishes in layers.
2025 is the year of his public breakthrough. In January, he wins the Italian final of the S.Pellegrino Young Chef Academy Competition (S.Pellegrino) and gains access to the international Grand Final. The dish he presents, “An Artichoke Heart” (2025), puts the artichoke at the center through multiple textures and an approach focused on reducing waste, becoming his signature narrative in the competition.
At the same time, in 2025, he took on the role of Executive Chef at DaV by Da Vittorio Louis Vuitton in Milan and the adjoining café: a position that combines gastronomic identity, metropolitan rhythm, and a culinary approach designed for a hybrid context between catering and branded hospitality.
