After starting his training from "DI Matteo" and "Al Sarago",
he enriched his experiences with innovative foreign travels,
bringing traditional Neapolitan cuisine back to the world
becoming an international chef.
Subsequently, he opened and started restaurants for
"Fratelli la Bufala" and "Rosso Pomodoro".
In the Caribbean he opened an Italian restaurant "Caruso".
In Corsica he worked at a 5-star restaurant
"Uricantu" cooking for: " Alain Prost" , " Bob Sincla r",
" Bruno Bagnoud ", " Edwin Van Der Sar ", " Cyril Lignac ",
"Eric Cantonà " and at the wedding of
" François-Louis Vuitton" .
He return in Naples to open her
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