- TOP CHEF & restaurateur -

I was born and raised in Northern Italy, and spent my summers in southern Italy where my Mother's family lives. I grew up cooking with my grandmother and always admired her ability to bring people together through her cooking. She took me under her wing and provided me with an outlet for all my wild child energy! She became sick and passed away when I was 10, which was when I decided I wanted to cook for people in a way to make them happy and bring everyone together. Cooking makes me feel so close to her in a way I wouldn’t otherwise.

I eventually graduated from "E.Maggia" Stresa culinary school, and found my way in the kitchen of the Maestro of Italian cuisine, Gualtiero Marchesi. I worked as a pastry chef, learning to cook modern and traditional dessert for Giancarlo Perbellini, and later moved into the kitchen as Chef de Partie. In 2012, I jumped at the opportunity to move to New York for the opening of Giovanni Rana Pastificio e Cucina. I was originally meant to be a part of a three month consulting team, but stayed on as sous chef, relishing the opportunity to work in Manhattan. Two years later I received an offer to become Executive Chef at Aita in Brooklyn, where I directed the restaurant using fresh local produce to create traditional and modern Italian dishes. In 2016, I competed in Season 14 of Bravo's Top Chef. At the same time I had decided to open a new restaurant along with my now partners. I opened Larina Pastificio e Vino in Fort Greene Brooklyn as Chef and Co-Owner upon my return from filming where I use the inspiration of my childhood in Northern and Southern Italy as well as my current travels in my dishes.

"I love making pasta. Not only is it fun to do, but I love the roots it has with my family. I’m fascinated with the different shapes and flavors I can create."