My professional journey began right on the lake, in a kitchen that taught me the value of time, listening and gastronomic culture. A first intense experience that left a deep mark on my way of understanding cooking as an act of care and awareness.

In 2018, I had the opportunity to join Massimo Bottura’s Osteria Francescana, 3 Michelin stars and the best restaurant in the world according to The World’s 50 Best Restaurants. In that environment, I understood how rigor and vision can merge to generate something extraordinary. The following year, I continued as chef de partie at Franceschetta58, and in 2021, I took part in a new project in Maranello: the opening of Ristorante Il Cavallino, born from the collaboration between Bottura and Ferrari.

Over time I have enriched my baggage with travels and collaborations in France and Central America, exploring authentic and rooted cuisines, listening to the stories that are told between the market stalls and in home kitchens. For me, every trip is an opportunity for growth, both technical and human.

My cuisine always starts from a clear idea. To enhance what is local, seasonal and fresh. The local ingredients, especially those linked to Lake Como, are the starting point from which each dish is born. Technique and respect guide me in transforming them, without ever distorting them, to tell something that excites and leaves a memory.

With Helvetia, I wish to offer an authentic and contemporary dining experience that speaks to the heart before it speaks to the palate.