The story, in order.

Born in 2002, from the Cuneo area of Piedmont. I work as a private chef — dinners at people’s homes and events, through Private Chef Cuneo, the project I run with Nicolò Mondino — and I’m head chef at Villa San Lorenzo, in Chiusa di Pesio. [TO CONFIRM: structure and founding year of Private Chef Cuneo]

I learned the trade in order: a diploma from the Giolitti hospitality institute in Mondovì, then the kitchens. [TO CONFIRM: the exact kitchens — Palluda, Lanteri, the experience in France — to be confirmed before publishing]

Then the competitions, with the Italian National Chefs Team. In 2024 in Singapore, world silver, lost to Switzerland by a couple of points. In 2025, the European title in Rimini. In May 2026, in Newport, gold at the Global Chefs Challenge — Senior category, paired with Giuseppe De Vincenzo — with the highest score in the world and the award for best dessert. The final: four courses for twelve people, forty-eight plates in five hours. Somewhere in the middle, a forty-yolk ravioli: a family recipe, taken to the world championship.

What I keep from competing is the method: repeat well, on tight time, under judgement. A dinner needs more of that than it seems. The rest is craft: give me a constraint — a budget, a product, a recipe that shouldn’t work — and I’ll work at it until it does.