Private chef and sommelier · Cluj-Napoca, Romania
I cook Sicilian food in other people's kitchens.
I grew up cooking in Sicily, trained in Assisi, spent ten years in kitchens across Italy and Europe, and reached the final of MasterChef Romania. Now I cook privately in Cluj-Napoca — a menu written for your table, made in your kitchen, served the moment it leaves the pan.
What I cook
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Private dining at your table
A bespoke menu, cooked in your own kitchen, served at your own table.
Usually four to five hours, door to door
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Live cooking for events
Cooking in front of your guests, as part of the evening rather than behind a door.
Agreed per event
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Restaurant consulting
Menus that a kitchen can actually execute, costed to the last gram.
Typically three months
The route here
Sicily, Umbria, then most of Europe, then Transylvania — which turned out to be the part that changed how I cook.
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Sicily
Learned at home
Grew up in a house where cooking was taught by his father.
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Assisi, Umbria
Hospitality school
Trained at a hospitality school in Assisi.
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Ten years
Italy and Europe
Kitchens across Umbria, Tuscany, Emilia and Sicily, then Amsterdam, Cork, Berlin and London.
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Romania
MasterChef finalist
Reached the final of MasterChef Romania.
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Now, Cluj-Napoca
Private chef and consultant
Cooks privately, runs events, and consults for restaurants — most recently a three-month engagement building an à la carte menu with full food costing.
Closer to home
Around Cluj I drive. These are the cities I reach without an airport.
- Cluj-Napoca
- Alba Iulia
- Baia Mare
- Bistrița
- Târgu Mureș
- Zalău