2018 was a year a bit ‘special both personally and professionally:
I decided to leave, reluctantly, the restaurant where I trained to make a new experience in Michelin starred restaurant. Experience that has helped me to know the standards of high-class restaurants impeccable service, long tastings and excellent wines.
In addition, working in Switzerland in luxury environments based on modern cuisine, I changed my approach to the gastronomic world. It was then that, together with Marco, my trusted friend and colleague, we had the idea of cooking class.