I grew up in Florence, among markets full of fragrant herbs and fresh pasta. My grandmother taught me that cooking begins with respect for ingredients. After internships in Italy and Switzerland, I wanted to push my boundaries and found Maison Éclat to be the perfect place to do so.

What motivates me is growth. Not just my own, but also that of the team around me. In the kitchen of Maison Éclat, every service feels like a concert. We listen to one another, tune in, and ensure together that the harmony is right. That is the most beautiful thing there is.