My Background

I’m an intuitive chef who learned by doing, helping my grandmother in the kitchen as soon as I could stand on a stool. I was making béchamel for breakfast at six years old. Cooking is life, and my career has taken me around the world.

While growing up in Bozeman Montana’s idyllic setting, I fostered a love for wild game and the forest’s bounty of mushrooms and berries.

In India I started a nonprofit cafe on a permaculture farm with the proceeds going towards building its educational infrastructure. The farm cultivated native grains, millets, and vegetables some of which almost went extinct due to popular cash crops. It was beautiful cooking and experimenting with ingredients few people in the world have had the opportunity too.

During my time in Australia I continued my love for native ingredients exploring Oceania’s unique offerings such as lemon myrtle, bush pepper, river mint, strawberry myrtle, kangaroo, wallaby, crocodile, emu, and ostrich.

My Italian wife and I have settled in Avon, CO but return to Italy at least once a year to gain a minimum of 15 pounds. She loves food as much as I do so our vacations and lives revolve around dining.

“In cooking you’ve got to have a what-the-hell attitude.”

-Julia Child