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

Upon arriving in Australia, I felt the desire to share my knowledge and passion, becoming part of the creation and development of a successful pastry shop and culinary studio. Additionally, I had the opportunity to craft chocolates bonbons 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 childrens.

New projects

Today, I am proud to contribute valuable content through pioneering techniques as a trainer for aspiring pastry chefs pursuing Certificate IV in Patisserie. I also educate on fundamental French pastry at the prestigious Cordon Bleu Brisbane.

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