From an early age, curious and attracted to home cooking and restaurants. Always hungry, I was the first to arrive, impatient for lunch and dinner, and ended up staying in the kitchen, looking, and asking a thousand questions. Even in the restaurant, I often wondered, how they managed to satisfy so many customers in such a short time.
Then during a big party organized by the Lions club, I sneaked into the kitchen, and I was fascinated and even a little intimidated by this kind of spaceship. Steel, noises of all kinds, clouds of steam, lots of heat, and super busy people and often agitated.
A disturbing but dynamic environment made up pf very safe people and they say they were a commander, the chef who with great authority gave orders to everyone. I observed for long time this man for a long time until he became aware of my presence, gave me a stern look, and then he noticed my embarrassment, and discomfort a smile.
They invited me to their table to eat, and I was fascinated by listening to the thousands of travels adventures that these pirates faced to work. That I decided to become that commander.
Now Chef in banqueting in Hotel Gi, Perugia
Patron & Chef
Ristorante Antica Dogana in Tuoro sul Trasimeno (Perugia) 2012 - September 2021 Chef and restaurant manager
Executive Chef Armani Caffe in Dubai mall, Armani Caffe in Mall of the Emirates, Gelato Bloomingdales, Forty carrots restaurants 2011- 2012 Supervision and staff training, menu engineering, and food cost.
Executive Chef Armani Caf in Dubai mall, Armani Caf in Mall of the Emirates 2008- 2011 Supervision and staff training, menu engineering, and food cost.
Head Chef Armani Caf in Dubai mall 2005 - 2008 Supervision and staff training, menu engineering, and food cost.
Sous-Chef Splendide Royale Mirabelle, Roma 2003 - 2005
Head Chef Italian Connection, Dubai 2001- 2003 Supervision and staff training, menu engineering, and food cost.
Sous-Chef H tel d’Inghilterra, Rome 2000
Chef de parties, Hotel d’Inghilterra 1994 -1999
Commis, Hotel Le Tre Vaselle, Torgiano 1992-1993
Commis, Hotel Le Grand Hotel, Rome 1992
Commis, da Sauro, Isola Maggiore Lake Trasimeno 1991
Commis, in La Dolce Vita, Gubbio 1990
Military service, Battalion Orobica Alpini 1989
Booking Conditions | Cancelation Policy
Tasting menu dinners are pre-paid through the reservation website. Cancelation or no show forfeits deposit.
Dinner starts at 7:00 pm promptly. Guests are encouraged to arrive at 6:30. Lateness may mean forfeited courses as chef cooks for everyone at once.
Hours of Operation
Dinner is served every evening monday-Saturday, but special requests can be accommodated for large groups with advance planning with in 48hours.
we are open by reservation only for 8 course tasting menu, 200$ Monday-Saturday pm.
Dinner also for 100$ five course menu with out alcohol and 150$ paired with wines and alchol.
Lunch $100 per person prix fixe menu consisting of 5 courses wed-sat from 11AM-3PM
Brunch: 5 course brunch prix fixe sundays 11AM-3PM for $50 per person
We only take credit cards or electronic payments with a 50% deposit upon reservation
call this number +250786592210 & +250787399399