PROFILEBorn in Bari, Southern Italy, a land known for its delectable extra virgin olive oil and fine wines. I learned the centuries old culinary traditions of the local farmers and fishermen. Childhood summers were spent garnering experience in restaurants and hotels in various Italian regions where I learned a diverse range of cuisines. After high school, I decided to expand my professional background by working in London, a city with a rich gastronomic history.Here I was able to satiate the discernible palates of international jet setters and VIP businessmen in some of the most prestigious hotels and high-end restaurants in the world. Then moving to Rome to work as a Chef in a prominent hotel overlooking the picturesque Via Veneto. Here I mastered my skills while embracing the historicalculture of Italy’s capital. When the opportunity to join the yachting industry was proposed I accepted without hesitation. Having worked onboard yachts for many years and priding my self on Mediterranean inspired cooking methods using only the best and freshest ingredients. Happy to entertain any request onboard and would be delighted to offer culinary suggestions from his extensive, international background.