Born in 1990, he is the chef and owner of Ristorante Materia. Passionate about cooking from a young age, he studied at the Hospitality Institute in Como and, after graduating, gained significant professional experience abroad.
In September 2016, he returned to Italy and opened Materia together with Ambra, Marco, and Luca Sberna, creating a distinctive and innovative project within the local gastronomic landscape. Over the years, the restaurant has received numerous national and international accolades, the result of rigorous research, continuous development, and a creative vision that has established it as a reference point for the new wave of Italian cuisine.
In 2024, Materia moved to a larger location, which now also hosts M.I.N.D. – Materia Innovation N’ Development, the restaurant’s research and development laboratory.
Deeply connected to the plant world in all its forms, he continually explores the possibilities offered by nature, combining scientific curiosity with creative evolution. His cuisine maintains a strong bond with the Lake Como region, enriched by experimentation, thoughtful research, and cultural influences gathered through travel.
