At the age of 24, immediately after graduating from the Boscolo Etoile Institute, he began his experience as a chef.
Food is information and communicates with our body. Following this realization, he changed his approach to food and began a path of research and study that led him to explore new cooking systems and develop new understandings.
The turning point is named Samantha Cristoforetti, whom he met in 2012. The Italian astronaut, having just been nominated and in preparation for the Futura mission, directly involved him and put him in contact with the aerospace agency Argotec in Turin. With Argotec, he began work where the concept of team is expressed to the highest degree. Technologists, engineers, chefs, chemists, physicists, and nutritionists collaborate to produce the so-called Bonus Food for European astronauts.
In 2013, a fantastic chapter opened with a magnificent collaboration with Slow Food and the reference nutritionist Dr. Andrea Pezzana, thanks to whom he produced the Zuppa dei Presidi (Presidia Soup) that would fly into space.
From 2014 to 2017, he collaborated with CNM Italia (College of Naturopathic Medicine) for teaching the Food & Supplement Cooking Academy course.
Today he works on consultancy and collaborations with companies in the Agri-food sector and with University institutions (University of Padua, Polytechnic University of Turin, University of Gastronomic Sciences of Pollenzo, CNR of Avellino).