for COMPANIES

I am a chef, and my cuisine knows no boundaries. I love being around people, sharing my passion, and creating gastronomic experiences that bring people together and surprise them. For companies, I offer cooking classes designed for team building, show cooking events to present new products, and training sessions that transform the kitchen into a space of discovery. I also love collaborating in the research and development of new creations to bring to market—where ideas meet taste, and innovation becomes a tangible experience.

Cooking class & Team Building

A fun approach to training. A simple and engaging tool to get to know colleagues and coworkers better, strengthening synergy and harmony. Cooking reveals personal nuances that often go unnoticed in the workplace, helping individuals step out of their comfort zones to express team spirit and tenacity. Just like in a company, rigor, respect, and discipline matter in the kitchen: values that lead to a single goal—having fun while feeling part of a team.
Lessons with a traditional approach or an original twist, perfectly bespoke to the venue and the guests involved.

Product Presentations & Show Cooking

To anticipate end-consumer needs and guide the foodservice industry toward tomorrow’s trends: I work to develop recipes tailored for cutting-edge machinery, design new tools, and keep the culinary offering consistently aligned with the evolution of technology.

For over a decade, I have collaborated with major brands and large-scale retail companies—such as Bertazzoni, Grandi Salumifici Italiani, Parmareggio, and Barilla—to showcase their products at trade fairs and industry events.
For the past few years, I have had the honor of being part of InChef Srl, a team of professional chefs led by Chef Fabrizio Rivaroli. I am also part of the Chef’s Angels project for Unilever, and I work as a Demo Chef for Bonduelle, Vandemoortele, Lizzi, Acquaviva, Algida, Delifrance, Pastificio Bacchini + Surgital e Gruppo Morato.

Product Research & Development

I collaborate with food technology companies to design and develop new products, services, and processes, showcasing them to clients through live cooking demonstrations and training sessions. From research and ideation to concept selection and final fine-tuning, I support every phase with strategic and operational consulting, analyzing the best technologies to create new solutions or enhance existing ones.

My work is a journey of continuous experimentation: building prototypes and testing techniques and concepts on a large scale with a hands-on, creative approach, stepping away from rigid laboratory methods. It is a new form of culinary exploration, where the chef evolves into a 360-degree innovator.