I was born and raised in Rome, Italy where my mother and aunts taught me how to cook at a young age. In my early twenties I moved to New York City to work at Il Valletto, my uncle Luigi Nanni’s restaurant. Working for my uncle was a great experience. He was considered by the food critics to be one of the best Italian chefs in New York City and was a pioneer in introducing authentic Italian cuisine to America in an era where Italian food was expected to be heavy and loaded with marinara sauce, garlic and mozzarella. My uncle was cooking and serving risottos and fresh pastas in his restaurant long before it became a trend. After working at Il Valletto for three years, I knew it was important to receive formal training and moved to Paris to attend Le Cordon Bleu where I graduated with honors in classical French cuisine and pastry. Upon graduation, I worked at several upscale restaurants throughout France and Italy where I developed my style and technique. I then returned to Manhattan to serve as executive chef of Il Valletto where I was awarded by the Federation of Italian Chefs The Chef Della Migliore Tradizione Regionale Italiana in America, which is given to chefs as an acknowledgment of their exceptional work to preserve the Italian culinary tradition in America. Since my Uncle’s passing in 1998, I have worked as a chef and culinary arts instructor throughout New York and Connecticut and have been featured in Cucina Italiana, The New York Times, Connecticut Magazine, The Connecticut Post, Intermezzo Magazine, The Darien Patch,The Darien Daily Voice, The Stamford Advocate, Westport Magazine, Greenwich Magazine, and New Canaan & Darien Magazine. After serving as Executive Chef of The Goose American Bistro and Bar in Darien, I am now in partnership at the West Street Grill in Litchfield, Ct.