About me

How did it start?

My culinary journey began at the age of 3, helping my Italian grandmother prepare pizza, pasta, and other homemade dishes. This early experience gave me a love for quality, homemade food.

As a child, I enjoyed watching cooking shows on TV and recreating the recipes from scratch on weekends to share with my family. When I was 8, I took my first trip to Italy to visit family. My passion for cooking grew even stronger as I discovered new ingredients and flavors. I also learned a new language, but most importantly, I found joy in creating and sharing emotions through food.

It was clear that this hobby would become my profession.

My desire to continually learn led me to France for a 6 months internship where my life took a transformative turn, as I finally stayed for 7 years. 

Learn more about the paid internship program in France here.

In France, I have the privilege of learning from world champions, earning four specialized diplomas in pastry, participating in a chocolate competition, and working at prestigious establishments, including a 2-Michelin Starred Hotel restaurant in the French Alps, Le Chabichou, and the renowned patisserie of Olivier Bajard, a global champion in the art of pastry.

My journey in Australia

When I arrived in Australia, I felt the need to share my passion and skills — and became part of the creation and development of a successful patisserie and culinary studio. I also had the chance to make custom chocolates for Mercedes Benz.

However, my journey took a new direction three years ago when I transitioned into education, offering innovative pastry classes to home bakers and children. Later, I continued as a pastry trainer for Certificate IV students and introduced French pastry fundamentals at Le Cordon Bleu Brisbane.

New projects

With Luna’s Deli now open in Coolangatta, I’m proud to be finally sharing a space where I can teach, create, and connect with my community — through pastry that has soul, structure, and story.

Boldness and versatility are required in both development and invention. Drawing on my experiences, I use my skills to improve flavors and textures while catering to different dietary needs. Whether it's crafting vegan and gluten-free, low-sugar versions or exploring other culinary innovations, my goal is to evoke emotions with every bite

PATISSERIE IS  CONSTANTLY EVOLVING