Cooking has been a part of me ever since I was a child. As the daughter of an Italian baker, preparing dishes and exploring new flavours have always been an important part of my life. To me, the kitchen is so much more than a place of work where one prepare meals, it is a  living space for family and friends, a central place for bonding and indulgence.

My career started outside the kitchen with a background as a hairdresser (Advanced Federal Diploma of Higher Education) and make-up artist. Creativity is the driving force in my life, I enjoy creating and connecting with people. How does this relate to working in a kitchen? It is my belief that all these professions require high demands, a profound understanding of colours and shapes, a fine eye for aesthetics, and a drive for perfectionism. These transferable skill sets enable me to express my artistic vein in many ways.

I was classically training in French Cuisine at Le Cordon Bleu Culinary School Paris, and execute my skills in the fine dining gastronomy at
The Restaurant by two Michelin stars Chef Heiko Nieder.

Even prior to my training, food has always been a big part of my life. I am constantly inspired during my travels and culinary trips. With every trip I learn new dishes, new spices, and new ways to present dishes. I always return with a mind full of with new impressions, which inspires me to develop new creations.