Tell us about your culinary career so far.

After listening to my mentor’s advice, I have moved to the UK, where I learned the foundations of British cuisine. Wanting to experience a fine dining kitchen, I joined Le Manoir aux Quat’Saisons, learning French cuisine and the importance of sustainability through the use of your own garden produce. After a stage at The Fat Duck and experiencing a worldwide top level kitchen, I have started exploring London, discovering the new opening by Mauro Colagreco.

He has inspired me through my career with his philosophy to enhance vegetables in every dish and by his sustainable approach to food. Now, my goal is to grow in this restaurant and be part of his young talented team, willing and pushing to get awarded by the Michelin Guide.

Why did you decide to enter the Graduate Awards?

The main reason for me entering the Graduate Awards is to challenge my abilities and knowledge gained during my culinary career as well as meeting professionals alike and discovering British produce and producers.

What would achieving the Graduate Award mean to you?

It would pay off all my hard work and inspire me to push myself even further to become the chef who I want to be, elevating my skills to the highest level.

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

I would love to open my own restaurant, only supplied by locally foraged produce and vegetables grown in my gardens. Also, I would create a stress-free environment, giving a good work/life balance to my team. I want to set as an example to all the restaurants around the world and inspire the young generations.

How did you find the semi-finals experience?

The semi-finals have been a great experience. The preparation time helped me improve my skills and knowledge, mostly with the pastry side of it, as I never worked as a pastry chef. The semi-final itself was challenging, as I had to be as quick and organised as I could, in an unfamiliar kitchen. Also, it made me realise all my weaknesses and strengths and ways to improve them.

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

To all young chefs out there, I would love to share something which I have learned during my culinary journey. Embrace the incredible opportunity you have to explore the world of cooking discovering the kind of chef you truly want to become. Take this chance to experiment, learn and grow. Remember, every great chef started somewhere, eventually stumbling along the way.

Don’t let the fear of failure hold you back; each setback is a stepping stone towards future improvement. So, create with passion, taking bold risks and having in mind that every mistake is a lesson that will bring you closer to your culinary dreams! Keep pushing forward and just keep cooking!

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

As a chef, I find myself getting closer to nature, finding inspiration in every season with all the goods it brings. My love for food goes beyond just cooking; I aspire to create unforgettable moments through the flavours I craft in my dishes.

Being part of a devoted team of like-minded chefs, who share the same passion for food, brings me joy as well as celebrating the beauty of the ingredients sourced by the relationship with our local producers. I welcome every opportunity to learn and grow, whether through unique dining experiences or working in diverse kitchens around the world. The whole experience fuels my creativity and drives my love for food.

What’s your favourite type of food to cook?

I enjoy using seasonal ingredients as they are at their flavour peak, and I love to pair them with an ecosystem-like approach; I would garnish a game bird with berries, barks, leaves, roots, and mushrooms growing around their natural environment. I am a fan of vegetables and am passionate about highlighting their flavour.

This characteristic has been passed on to me from my mom and I often amuse myself by cooking some plant-based dishes which she used to cook in my childhood.  I also love to constantly try out different cuisines experiencing new flavours and textures.

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

The best meal I ever had was in Puglia, Italy, at my grandmother’s home. It was a very simple “Acqua e Sale” (Water and Salt), a traditional dish based on all the vegetables found in everyone’s fridge in summertime like tomatoes, fennel, celery, cucumber and spring onions. They are all cut ‘a la paysanne’ and dressed in generous olive oil, a splash of water, a dash of vinegar and some salt.

Then it is left to rest on the counter for half an hour so that all the vegetables get seasoned by their own juices. It is served with some dry bread ‘Friselle’ or stale ‘Altamura’ bread that then gets soaked into it. My grandma used to add a local cucumber called ‘Mulinazz’ which made it even more special. So, my best meal was eating this flavourful fresh vegetable triumph during a hot summer night, surrounded by family.

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

I am inspired by chefs who look after nature, making sustainable choices and mostly by chefs respecting the importance of their team. This includes Raymond Blanc, and his kitchen supplied by his organic gardens and using food waste as compost; Mauro Colagreco, named UNESCO ambassador of sustainability; Jordi Roca, who recently decreased his teams daily working hours to eight; Simon Rogan, sourcing most of the ingredients from his own farm. And there are many more who don’t necessarily need to be well known but still work towards a brighter future.