I was born and raised in the family restaurant, since 1992 I have never left the world of hospitality and specifically the world of cocktails has always been a great reason for living.
The ingredients of the earth and the passion for the transformation of products have attracted me for more than thirty years; this love of mine and business sense have allowed me to always have a keen and intelligent eye in the development of new venues or the restyling of existing businesses. I recall with pleasure the opening of the Fresco cocktail shop in Como, and in recent years the setup/start-up of venues such as Il Flamel in Lugano and La Fermata also in Lugano, Switzerland. The Good Guys and Glass in Legnano ( MI ), Il Gioia in Brussels and the Dive in Monza.
At the beginning of my career, towards the end of 1999 I joined the 3F american bartendig school where among the various experiences I had I knew the pleasure of teaching. So to this day I still teach classes at the Swiss bartending school in addition to organizing one to one courses.
I am about to turn 50 my professional days are totally dedicated to consulting in the world of cocktails, the art of distillation with rotavapor and lectures.