More than 30 years ago, I entered the hospitality industry. I’m a world traveler at heart and satisfied my wanderlust desires by cooking all over the US, in addition to studying culinary arts, at the Culinary Institute of America. I make it my mission to connect people with the fascinating world of food! Throughout my journey I’ve had the opportunity to work with some of the most legendary chefs and restaurants, including Emeril Lagasse at Commander’s Palace, Jeremiah Tower at Stars, Todd English at Olives and Paul Bertolli at Oliveto.

Seeking a deeper connection to the food of my forefathers, I spent five years in my ancestral home of Italy, immersing myself in its multifaceted regions with work experiences in over twenty restaurants. Most notably, I became executive chef and partner at Venice's internationally celebrated Ristorante al Covo for several years. While in the mother country, I was fortunate to strike up a friendship with Carlo Petrini, the president of Slow Food, an organization dedicated to preserving and passing down age-old culinary practices.

Having ultimately settled in the US, I opened the first serious regional Italian restaurant on the Las Vegas Strip (Onda at the Mirage) and have gone on to create, own, and manage concepts with prestigious hospitality partners including The Borgata Hotel Atlantic City, Caesars Entertainment, Harrah’s, Revel Casino, Isle of Capri Biloxi, and Pompano Beach. In Las Vegas, I have worked with Clique Hospitality, Red Rock Casino and Wynn Resorts. before moving on to develop Meta-Hospitality projects and collaborate with Yaamava at San Manuel, The Palms, and other national casino partners.


Throughout the years working with these luxury brands, I saw an opportunity to provide strategic restaurant consulting and founded Meta-Hospitality, a Development Solutions Company. Our mission is to guide these industry pioneers in creating unique, exciting, and profitable food and beverage concepts for Entertainment Districts, Hotels and Casinos.

I have a deep appreciation for food, wine and the culture behind them, and have a passion for bringing out the flavors of the season.

Now, I’m thrilled to bring you all of my favorite dishes and recipes, and guide you along your own journey in the kitchen. If you’re anything like me, you know that cooking has the power to bring people together and build lasting memories. Food isn’t just sustenance. It’s an experience.

Let’s get cooking!