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A craftsman of taste, a poet
The Revelation • • • “I was born in 1994 in Nocera Inferiore, in southern Italy, where cooking is passed down through gestures more than words. At home, the table was the heart of the house: a place for sharing, laughter, and emotions. From a very young age, I understood that I wanted to speak the universal language of cooking. I cut my teeth in Italian kitchen brigades where respect for the ingredients is a true religion. There, I learned patience, rigor, and generosity. But very quickly, I felt the need to go further, to confront my roots with other horizons. Paris was a revelation. At Le Meurice Alain Ducasse, I discovered French precision and exacting standards. Every gesture mattered, every detail had meaning. Then came the encounter with Chef Ryuji Teshima at the restaurant Pages. With him, I discovered Japan, its philosophy, its relationship to time and nature.” Traveling there profoundly shaped my vision: my cuisine could become a bridge between Italy, France, and Japan.
Emotion • • • “I cook the way I live: with sincerity. Each dish tells a piece of my story: Italian indulgence, French structure, Japanese delicacy. At Mareluna, I strive to offer an honest and vibrant experience, where technique gives way to emotion. I spend time with my producers, I talk with my fishermen, I observe the sea, the wind, the season. My cuisine is nourished by these exchanges, these simple gestures. I want it to be authentic, respectful of nature and those who nurture it. I don't seek to impress: my ambition is to move, for my guests to leave with a memory, not just of a dish but of a feeling: that of having traveled between three worlds without leaving the Mediterranean.”
The Consecration • • • “I see myself continuing to learn. Cooking is never a given: every service, every mistake, every encounter is a lesson. I feel at home here in this region; it reminds me of my native Italy: the light, the sea, the authenticity of the people. This is where I want to build both my life and my cuisine. My dream? To have a family, of course, and perhaps one day to open a small tapas bar as well—a friendly, simple place where the pleasure of sharing takes precedence over everything else. My aspiration isn't to frantically chase after stars, even though receiving one was a source of immense pride for my team and me. Of course, a second star would be an accomplishment and a wonderful reward for the sincerity of the work done. Cooking is my language, my way of telling the world's story, and if my dishes manage to connect people, to evoke a childhood memory, a pure emotion, then I will have achieved my goal.”
[ 2016] First time in Paris.
[ 2017 ] Joined Meurice Alain Ducasse, alongside Amaury Bouhours and Jocelyn Herland.
[2019] First immersion in Japan with chef Ryuji Teshima.
[2024] Start of the Mareluna adventure at Château de Théoule.
[2025] The Michelin Guide call and ceremony in Metz: first Michelin star.
