Born in Naples, he begins his career very young. In 2010 he wins the Best Pastry Chef Award for Identità Golose Guide and in 2011 for Guide to Restaurants of Italy by Il Sole 24 Ore; in 2012 he receives the Best Chef Under 30 award from the Identità Golose Guide.
At the end of his studies, he works in the restaurant of Alain Ducasse in Paris and after a year he returns to Italy, where he collaborates with Chefs as Gualtiero Marchesi, Massimiliano Alajmo, Massimo Bottura.
In 2018 he begins the adventure in Milan as Executive Chef of the Tre Cristi restaurant, where the menu proposal is characterized by its zero waste approach, with an eco-sustainable cuisine. After less than a year, the first award of the Michelin Guide as quality cuisine.