It all started in my grandmother Benita’s kitchen. I grew up in Arezzo, Tuscany, and my earliest memories smell of her sauce simmering on Sunday mornings. She didn’t teach me recipes — she taught me something more important: that cooking for someone is a way of taking care of them. That simple gesture became the thread running through everything that came next.

Today I’m 26 and I work as a private chef in Tuscany and throughout Italy. In 2021 I took part in MasterChef Italia, in the eleventh edition: it wasn’t a finish line, it was a door that opened. After the show I travelled across Italy with the other contestants — events, four-hands dinners, collaborations with restaurants that let me work with different kitchens, regions and audiences. Then came the Netherlands, where I spent a period working in the kitchens of Soho House Amsterdam, the international members’ club, where I learned what it really means to be part of a high-level brigade every single day, with relentless pace and exacting standards.

Today I work as a private chef, bringing the kitchen directly into my clients’ homes or to the locations they choose: villas across Tuscany, private residences, corporate events, dinners throughout Italy and occasionally abroad. I cook for well-known names who value the privacy of dining in, for families on holiday looking for an authentic experience, for companies, and for locals celebrating something meaningful. To all of them I try to bring the same thing: Italian, contemporary, seasonal cooking, with Tuscan roots I have no intention of leaving behind. I take care of everything — from sourcing the ingredients to leaving the kitchen spotless — so you can focus on the people you’ve invited. A good plate doesn’t need to be loud.