Angelo, 42 years old , I was born and raised in Sicily. After having worked, since 2001 in Sicily and Rome as a Chef, I had a three-year experience in Japan ( Osaka ,Tokyo) where I worked as a Chef and Pastry Chef in 4 Italian restaurants including two starred restaurants, Bice Tokyo and Bulgari Tokyo. I worked in Tokyo for Ferrero Company about Ferrero Rocher show cooking. I also learned Japanese cuisine there. 

In 2017 I returned to Sicily in Siracusa and here I work as a Private Chef of Sicilian, Italian and Japanese fusion cuisine.

I am a tour guide and I organize private tours in Sicily for small groups of maximum 10 people about history, popular traditions, culture, food and wine, art, cooking classes, visits to companies producing blood oranges, pistachios, olives, extra virgin olive oil, almonds, cheese factory, saffron, prickly pears, and ceramic workshops.

 My journey to find my place back to the house where I was born and raised. I firmly believe in the beauty of my land and the universality of its language.  Now it's up to you to discover how it speaks to you.