Born in 1977 in Giaveno (Turin), after eleven years at the helm of Ristorante Del Cambio (MICHELIN Star regained in 2014), he is developing a new personal venture. His culinary language springs from the study of “Similarities”: kindred ingredients—by form or texture—that elevate one another in combination.
After a 1994 stage at L’Albereta he met Carlo Cracco and worked with him for nearly twenty years: Le Clivie in Piobesi d’Alba and then Cracco-Peck/Ristorante Cracco in Milan, where he signed the menus in his final years. In April 2014 he returned to Turin to lead Del Cambio, restoring its MICHELIN Star just six months after opening—closing a circle that began with an early stage in the same historic kitchen.
His cuisine takes shape through the theoretical-practical project of Similarities: observing ingredients that “resemble” each other in look or texture and orchestrating their harmony on the palate. The idea—also presented at Madrid Fusión—has been committed to print in Cucina piemontese contemporanea (EDT), Iconiche Similitudini (Maretti), and Pensieri e Vapori (Archivio Tipografico).
Signature dishes include Insalata piemontese, Lentils and caviar, Salmon and rabbit, Zucchini and avocado. At Del Cambio he intertwined classics and a personal script, drawing on Piedmontese roots, precise technique, and restraint.
Today, after eleven years guiding Del Cambio, he is focused on a new personal project. He also brings his perspective to the page with the weekly column “Fuori menù” for la Repubblica Torino.
