After graduating I chose to follow my passion for cooking and decided move to London where I began my professional career. I switch from the starred cuisine of "Maze" to that of the two-star "Pied à Terre", a historic and award-winning restaurant in the British Capital. I also made a stop in Thailand, where I worked for the Michelin star restaurant "Bo.lan" in Bangkogk, where I had the chance to perfecting Asian techniques. I decided to come back in Florence for work at "La Bottega del Buon Caffè", and then moving to the "Cestello" kitchen. His cuisine is based on seasonality and respect for the raw material, starting from traditional recipes revisited in a contemporary vision.