Born in Turin in 1983, he began his culinary journey at 17, training alongside renowned chefs such as Gualtiero Marchesi and Gordon Ramsay. In 2007, he left his position as sous chef at the historic Del Cambio restaurant to dedicate himself entirely to pastry, working in the laboratory of the Alajmo family at Le Calandre (**Michelin), and collaborating with Nobu in New York and Villa Joya (*Michelin, Portugal). In 2013, he relocated to Lima, where he worked with Pedro Miguel Schaffino at Malabar, deepening his expertise in Amazonian techniques and experimental cuisine.

Upon returning to Italy, he specialized in fermentation, chocolate-making, and sourdough, participating in high-level bakery projects, consulting work, and training programs with Slow Food. In 2020, Panettone was born—a collaboration with Matteo Ferrantino (Bianc, **Michelin), focused on 100% natural fermentation and modern techniques. He currently serves as Executive Pastry Chef at Saporium Firenze and Saporium Chiusdino (Red and Green Michelin Star), and as a baking and pastry consultant for Epi Plage, Saint Tropez.