Now
Two worlds, one cuisine.
Today I split my life — and my stoves — between two far-flung places that, at the table, end up speaking the same language: that of Italian hospitality.
Mexico City · Jardines del Pedregal
Cooking on volcanic rock
Tetetlán — Casa Pedregal
In Mexico City I cook inside Tetetlán, the cultural space built around Casa Pedregal, a masterpiece by the architect Luis Barragán. Walls that play with light and shadow, volcanic rock woven into the landscape, an atmosphere of contemplation where time seems to stand still — and all around, an art gallery, a library and vinyl nights.
Here Italian cuisine meets the mineral matter of the pedregal: a dialogue of light, stone and flavour that never stops surprising me.
Dolo · Riviera del Brenta
Among Venetian villas and vineyards
Hotel Villa Martin
The other half takes me back to Italy, on the Riviera del Brenta: Hotel Villa Martin, in Dolo, set in the green among the vines and along the famous road of the Venetian villas, twenty-five minutes from Venice. Frescoes, contemporary elegance and the villa's new restaurant, opened in 2025: an address that is already, in itself, a destination.
Here cooking returns to its roots: the Mediterranean, told with the calm and grace of the Veneto.
Recognition
A risotto in «All the Risottos in the World»
My recipe — date-bottarga risotto with blue cheese and figs on crisp wafers — was featured in «All the Risottos in the World» by Riso Gallo, alongside the finest interpretations of rice from every corner of the planet. A page signed by «Cucina», the Italian restaurant of the Marriott Marquis in Doha.
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