Work Experience
| 2000 – 2001 |
| Chef – Sauze D’Oulx, Sestrere, Italy |
| 2001 – 2003 |
| Executive Chef – Marina Grande, Amalfi, Italy |
| 2004 – 2005 |
| Executive Chef – Nanà, Rome, Italy |
| 2006 – 2008 |
| Executive Chef – River Chateau and Palace Hotel, Rome, Italy |
| 2007 – 2010 |
| Chef Patron – L’Accartocciato, Cava de Tirreni, Salerno, Italy |
| January 2010 to December 2012 |
| Executive Chef – Yachting Club Marina di Stabia, Naples, Italy
Executive in collaboration with Restaurant Il Buco Sorrento, Naples, Italy and Restaurant Nonna Rosa, Vico Equense, Naples (both one Michelin star) |
| January 2012 to March 2012 |
| Collaboration with Restaurant Casa del Nonno 13, Mercato San Severino, Salerno (one Michelin Star), Italy |
| Aprile 2012 to July 2012 |
| Collaboration with Restaurant Il Buco Sorrento (One Michelin Star), Naples, Italy |
| August 2012 to September 2012 |
| Private Kosher chef for big family (100 people) in Hotel Vesuvio Sorrento, Naples, Italy |
| Collaboration with Restaurant Il Buco Sorrento (One Michelin Star), Naples, Italy |
| October 2013 to December 2013 |
| Sous Chef – Enoteca Turi, 28 Putney High St, London, UK |
| January 2014 to March 2014 |
| Consultant of production Kitchen in Made in Italy Group, London, UK |
| March 2014 to June 2014 |
| Consiltant Chef for Rextail restaurant (Novikov group) 13 Albemarle street, London, UK |
| July 2014 to May 2017 |
| Private Chef, London, France, Scotland for Arabic Familary served Maditerranean cuisine, breakfast, lunches and dinners |
| March 2014 to December 2015 |
| Head Chef in a private residence, Villa Silvana, Sorrento, Naples, Italy |
| May 2016 – October 2016 |
| Head Chef, in Restaurant IT Cala Moli Beach, Ibiza, Balearic Islandsm Spain under rhe consultant of Chef Gennaro Esposito of the restaurant Torre del Sarracino (two Star Michelin), Italy |
