He has had this vocation since he was 14 years old and he decided to "escape" from Naples, although he has always kept his town in his heart.
He works seasonally to avoid loosing contact with the most important reality of world gastronomy, he attends courses in many different schools among which is the most prestigious Paris school, "Le Enotre".
His formative experiences include: The Miramonti Hotel in Cortina, the Olden Hotel in Gstaad, the Cala di Volpe in Porto Cervo, the Cipriani in New York, the Grand Hotel des Bains in Venice, the Splendido Hotel in Portofino, the La Cendrèe Restaurant in Curchevel 1850, the Le Roc Martin Restaurant in Cap Marten. In Chateaux Neuf du Pape he met Alain DUCASSE and Paul POMMEL, world fame chefs, and with them he shared many aspects of the international and Mediterranean cooking.
Firm and determined personality, egocentric and wild temper. A curious and careful researcher. Head of a company consisting of seven white toques, some of which have been with him for 10 years. In 2004 he met the Maffei Family and it was an immediate mutual understanding, the beginning of a new adventure.

Wellness Hotel Restaurant