Born in Säckingen, Germany, in 1976 and raised in Sicily, he trained in Palermo before gaining over twenty years of experience across Italy in leading restaurants and hotels, including the Grand Hotel The Westin Excelsior in Venice, where he cooked for international celebrities. Back in Sicily, he worked as sous-chef at Il Mulinazzo under Nino Graziano, a key figure in Sicilian fine dining.

In 2009, he joined the Italian National Chefs Team, earning numerous international accolades, including double gold at the European Championships in Dublin. From 2012 to 2019, he served as Executive Chef at Grand Hotel Villa Igiea in Palermo, also catering major high-profile events and working as personal chef to the Emir of Qatar.

Since 2020, he has led MEC Restaurant in Palermo, an innovative concept blending gastronomy and technology within a museum setting. His cuisine is defined by precision, respect for ingredients, and a contemporary expression of Sicilian identity, bringing the island’s flavors, aromas, and traditions to life.