In my training courses at CAST, I share my passion for the world of front-of-house service and all aspects of hospitality, drawing on a wealth of skills gained over 30 years working in some of Italy’s most prestigious fine dining restaurants and hotels.
My goal is to guide future professionals on a journey that blends both technical skills and personal development—helping them develop not just what to do, but how to be. I aim to inspire them to seize the remarkable career opportunities this field offers in Italy and abroad, whether as a maître d’, manager, consultant, or entrepreneur in the Ho.Re.Ca. and wine industries.
Three key technical skills:
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Mastering the art of hospitality and guest behavior
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Fluency in major foreign languages
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In-depth, up-to-date knowledge of food, wine excellence, and the art of good living
Three essential managerial skills:
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Motivating people
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Communicating effectively
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Pursuing continuous improvement
I was born in 1969 in Carate Brianza and, from a young age, was fascinated every time I dined out with my parents.
To me, restaurants were places of social connection—positive environments where good food brought people together.
I found front-of-house work more captivating than the kitchen. I didn’t like the idea of being closed in all day; I dreamed of traveling, engaging with guests, and enjoying elegant, welcoming spaces. I still remember, at the age of five, meeting the director of the hotel in Caorle where we vacationed. He was an authoritative yet kind man who always greeted me with a sweet treat.
So, it felt only natural for me to enroll in hospitality school—even though my mother, at first, tried many times to convince me otherwise.
After an initial role as Commis de Salle at the Grand Hotel Villa Serbelloni in Bellagio, I followed my maître d’s advice and moved abroad to gain diverse experiences and learn new languages—first at a restaurant in London, then in Germany and France.
During those years abroad, I learned to accept and appreciate the diverse habits, customs, and expectations of guests.
Adapting my approach to food and communication helped me improve my ability to understand different customer perspectives and how they perceive service.
Upon returning to Italy in 1994, I wore a tuxedo for the first time as Third Maître d’ at the Grand Hotel Villa Serbelloni. In the following years, I had the opportunity and privilege to work as First Maître d’ alongside the legendary Gualtiero Marchesi and Carlo Cracco.
I later worked as a manager for Costa Cruises and at the prestigious Swiss Maison, Badrutt’s Palace in St. Moritz. Eventually, I returned to the Grand Hotel Villa Serbelloni, where I currently serve as Food & Beverage Manager, working alongside my friend Chef Ettore Bocchia, a pioneer and global ambassador of molecular gastronomy.
In Michelin-starred restaurants, I learned that the focus is mainly on the table: the chef, the dishes, the wines. In hotels, however, you encounter a broader range of guest experiences, requiring you to adapt to more diverse service contexts. Both paths have allowed me to develop a synergy of skills, mastering the “alphabet” of this profession and discovering which direction best suits one’s career growth.
Since childhood, I have had to overcome many obstacles, relying on my tenacity and determination. I have always placed great importance on continuous learning, and a few years ago, I completed a Master in Coaching, where I embraced new disciplines essential for those wishing to excel in this field. I also attended theater and acting courses to master physical space management, body language, facial expressions, and diction.
Technical skill, discipline, and improvisation allow me to perform at my best in a career I have always loved.
My vision:
The refinement of technique can only come from a self-aware personality.
The simplest part of my job:
Carrying a plate.
The hardest part of my job:
Carrying it well.
A little-known fact about my work (that makes all the difference):
Every setting shapes a different guest perception of service quality.
Debunking a common myth in the industry:
This job isn’t for everyone.