I was born into an environment where love and respect for food and for healthy produce was one of the pillars of my family education. Even as a child, I spent a lot of time in the kitchen with my mother, while my father, a pioneer in organic farming, began to pass on to me the values of nature.Born in Switzerland and having grown up in Italy, I was 17 when I finished my training at catering school, and I had my first professional experience at Hotel Danieli in Venice. For a year, I had the opportunity of working and of learning alongside the chef Augusto Borghese, enabling me to discover the colours of a refined cuisine.