I was 8 years old when I first turned on the stove and I mixed the first pastry. A passion, which for me was a game and that over time has become the job that I love and that I carry with tenacity and curiosity continues. The job of a chef is not just cooking, but is based on a continuous quest to create perfect dishes, discover the best pairings and refine the techniques of preparation to give guests not only a dinner or lunch, but an emotion. Food is love, and my intention is to make people fall in love of what they eat, to savor every flavor, every nuance, with the palate and heart. After attending the Germanic school (from kindergarten to graduation), I immediately wanted to face a career path that would transform my passion into expertise. I started in a Roman restaurant specializing in Sicilian cuisine, and I continued my “journey” in the big French chain “Le pain quotidien”, discovering a sourdough bread (which is still a passion of mine), the high level gastronomy and organic bakery. In 2008 I decided to continue the journey packing his bags and leaving my city and I arrived in London, where I worked for Sally Clarkes, award-winning chef, passionate about organic and Mediterranean food, the Slow Food mom. I spent two intense years, both from the training point of view (it is with you that I learned to prepare early and sweets) and I decided to return to Rome to try to follow the footsteps of Sally and build something of my own. However, continuous training at the “Dukes”, very well known and frequented by the international cuisine enthusiasts looking for cutting-edge menu and while I devote myself to my work. Beginning, as often happens, following the events (parties, dinners, birthdays) for my friends and their home not physically port only myself but my whole personality, taste to prepare and decorate the dishes and the table, choose care and affection, love and respect the best ingredients and prepare them according to my concept of the kitchen: seasonal, innovative, but focused on the classic and highly customized menus traditions. A kitchen that has a soul, a heart … a mood. Mine. And what of the people I work for. A mood is an emotion, one suggested and observed food mood, a fruitful collaboration between the customer and the chef. Who organizes an event making use of our company must only agree with us the menu … and relax. We will plan the event according to the needs and directions, we will choose the best manufacturers to ensure organic and healthy raw materials, we will present the menu and we will do the shopping. Once there (it’s home, a place, an event space), we will deal with the stand, the mise en place, decoration, flowers. We trust structures that provide us with all the materials and tools needed to organize events for 2 to 150 people. private events but also corporate events, team building, incentive, as we did with Johnson & amp; Johnson, Angelini, P & amp; G, IBL Bank and other banking institutions.