Tell us about your culinary career so far.

Growing up in Olevano Romano, a small town in Italy, I helped my grandfather in our local butcher shop during the summer and my passion for cooking flourished. I went on to study Culinary Arts for five years in Rome, working as an intern during the school holidays in some of the most critically acclaimed restaurants. This included Heinz Beck’s La Pergola and the Italian Presidential Palace.

To expand my culinary experience and learn from some of the best, I moved to the UK five years ago. I was trained at Le Manoir aux Quat’Saisons with chef Gary Jones where I learned the art of French cooking.

I then moved on to work at Soho House as a sous chef, where I currently work. I’m responsible for the running of the kitchen and using the knowledge I’ve acquired, menu development and making sure the members have the best culinary experience.

Why did you decide to enter the Graduate Awards?

I’ve always been passionate about sports and competitions. Competing helps to push me past my limits by continuously questioning and improving myself. It’s a great opportunity to engage with new people of the same age, with the same mindset and passion for food.

What would achieving the Graduate Award mean to you?

It would prove to me that I’m going in the right direction. It’s one of the main goals that I set for my career in 2024. I strongly believe that the journey is more important than the destination and I’m grateful for the opportunity to participate in the final.

What would you most like to achieve as a chef and why? 

My long-term goal is to run my own restaurant with a kitchen garden and be known for producing the best quality and innovative meals made with only the freshest ingredients, both within the UK and then expanding to Italy. I would create my own vegetable garden and produce the best olive oil.

When running my own restaurant, I also plan to take into consideration the landscape of modern agriculture and the importance of sustainability, working with local farmers to support the development of surrounding areas.

How did you find the semi-finals experience?

The semi-finals helped me to push myself and I had the opportunity to perform next to many talented chefs. I learnt a lot from the judge’s feedback that I have since implemented. The butchering skill test took me back to my grandfather’s macelleria.

The mystery box, although it was challenging, stimulated my creativity, and the artichoke heart conjured thoughts of the unique flavours from the traditional Roman dish Carciofi alla giudia. It was an experience I won’t forget anytime soon.

What advice would you give to a young chef who is considering entering the Graduate Award?

Perseverance, grit and a true willingness to learn. I would advise all young chefs to apply and push themselves out of their comfort zone. Dedicate your time to mastering classic cooking techniques and methods whilst also making time to experiment and explore your own style.

The Graduate Awards is an environment that pushes you to look inwards, revealing the weaknesses of every participant, whilst giving at the same time the tools to improve. Although working and practicing at the same time is tough, it builds resistance and fosters life changing experiences.

What do you love most about being a chef and why?

I love making people have a good time in the restaurant. It’s exciting seeing the food I cooked on the guest’s table. I always find teamwork extraordinary, and I love when the kitchen brigade, with chefs from different cultures and backgrounds, works together in harmony. You can’t beat the adrenaline of service, dedication and creativity.

What’s your favourite type of food to cook?

I like to cook modern British food, using French techniques and the Italian philosophy of keeping things simple and authentic.

Tell us about the best meal you’ve ever eaten.

It was 6am in the morning after a long shift in a bakery near Cambridge. The head baker gave me a freshly baked baguette filled with local English Brie made with milk from the farm next door.

Which chefs do you look up to in the hospitality industry and why?

I look up to Raymond Blanc and was grateful to have had the opportunity to work with him a few years ago. What he has built over the years is extraordinary and I was impressed by his positivity and kindness.