Sommelier at the Michelin-starred restaurant Le Trabe in Capaccio Paestum, in the heart of Cilento, he built his career starting from seasonal jobs in resorts and restaurants, eventually becoming head sommelier and dining room manager.
It all began in 2013, during a summer break from school, with a seasonal job at a resort in the heart of Cilento. There he discovered what it truly meant to face the world of hospitality: long and demanding days, far different from the few hours of classroom training, but full of invaluable lessons.
After completing his studies, he continued to invest in training and experience: working as a waiter for events and taking on the daily challenges of managing a city bar, from opening to service. His growing interest in wine led him to pursue sommelier training, completing all three levels of certification.
His first experiences away from home took him to a restaurant in the province of Verona and later to Trentino, where he discovered hotel life and broadened his professional horizons. A turning point came with a phone call from Le Trabe, the Michelin-starred restaurant just a few kilometers from home. Despite his limited experience with such extensive wine lists, he embraced the challenge.
Over the years, he worked his way up within the team, moving from commis to dining room manager and sommelier, a role he has held for six years. Today, he continues to invest in his homeland, proud of the choices he has made and still driven by the same eagerness to learn as on his very first day. Alongside professional growth, he values the time dedicated to his family as an essential part of his life.
