I am a child of art, raised in the world of Food Service.In the Sixties, my father was one of the first specialists in service for kitchen and laundry equipment installed in restaurants, hotels, nursing homes, hospitals and religious communities.As a young boy I spent almost all my summer holidays in the Company, first in the workshop with the technicians and then in the office.Before becoming a full member of the family organization, my father wanted me to have an experience abroad as a sales engineer at Schulthess Maschinen AG, a Swiss company founded in Zurich in 1860 and specialized in the production of laundry machines for hotel and communities.Once back in Italy I completed my university degree in engineering.In France I learned from the best designers how to plan a professional kitchen and from the Germans what are the quality standards that a performing and reliable equipment must respect.I'm deepening my knowledge in the Food Service by visiting hundreds of different formats, in various cities of the world, to study the type of offer, the service and the organization of the kitchen.For twenty years I've been working with culinary professionals, some famous and starred, others less well known but equally passionate. Side by side we design functional, ergonomic, ecological kitchens, which enhance the professionalism of the Chefs and stimulate the creativity of their employees.I spend many hours on construction sites together with the technicians, as the design of a gastronomic facility is a responsibility that does not end with the delivery of a drawing and some coordination meetings.I feel responsible towards the Italian culinary world and I commit myself to support it in its growth process by offering my advice also in the field of marketing and Food Service management.