He began his training in the world of gastronomy in Modena (Bibendum and Franceschetta 58), continuing down this path with Aurora Mazzucchelli (Marconi) and Bruno Barbieri (Arquade). Thunderstruck by Gino Fabbri's panettone, he decided to devote himself to the world of pastry (La Caramella, Dolc, École du Grand Chocolat Valrhona). He served as consultant chef for Selecta Spa and some of the most prestigious brands in the sector (Valrhona, Ravifruit, Elle&Vire, Sosa, La Rose Noire) until 2018. In January 2019, he joined L’École Valrhona and was designated pastry chef instructor for the Italian market.
