I am Italian by origin and was formed in the kitchens of Buenos Aires — a city that cooks Italian whether or not it says so. More than twenty-five years followed, across Paris, Mexico City, New York, Washington, D.C., and markets throughout the United States.

For 15 of those years, I was an owner-operator — my capital, my lease, my payroll, and the consequences of every operational decision. The judgment I bring to a client’s business was built under that pressure.

Hospitality businesses rarely fail because of the food. They fail because the structure is missing: no clear systems, no consistent standards, no defined accountability, no operating model behind the guest experience. I work with restaurants, hotels, and hospitality groups to identify those gaps, build practical systems, and prepare teams to execute them independently.