Chef de Cuisine
From Artisan Baker to Tuscan Head Chef. Creating unforgettable culinary experiences.
A highly skilled and versatile Chef de Cuisine with a 10-year professional foundation. Combining 6 years of expertise as a Professional Baker with a rapid 3-year ascent to Head Chef at Agriturismo Borgo Divino. My culinary philosophy revolves around deep respect for seasonal Tuscan ingredients, sourcing directly from local farmers and our own estate gardens.
I specialize in translating authentic Italian traditions, from hand-rolled pici and wood-fired focaccia to slow-braised Chianina beef, into refined dining experiences for international clients. Whether catering a 200-guest destination wedding or hosting an intimate pasta-making masterclass, my approach is to create a welcoming, unforgettable atmosphere where every guest feels like family. Fluent in Albanian, English, and Italian.
June 2021 – Present
Artisan Bakery
2015 – 2021
Bespoke menus crafted for your most memorable day, with elegance in every detail. Nothing off a package list: every menu is built from your date, your venue and your guests.
Hands-on culinary experiences in the heart of Tuscany for all skill levels, at whatever hour suits your group, morning, afternoon or after dark.
From intimate welcome dinners to lively pizza parties under the Tuscan sky, shaped around your evening rather than a fixed format.
Serving guests at a Tuscan wine event
event
Outdoor banquet under Tuscan greenery
banquet
Fresh handmade pasta
pasta
Chef plating a fine dish
plating
Aperitivo time
drinks
Cooking class with guests
masterclass
Flame grilled pizza in motion
video
Wood-fired grill flame reel
video
Wedding presentation reel
video
Wedding cake celebration
wedding
The culinary team
team
Wedding cake close-up detail
wedding
I collaborate with wedding planners, venues, hotels and companies across Tuscany, bringing a full professional brigade and ten years of high-volume experience to your events.
A dependable culinary partner for your destination weddings in Tuscany: menus, tastings and service for international couples, in English.
Private chef evenings, cooking classes and seasonal menu development that turn a stay at your property into the story guests tell at home.
Team-building cooking classes and long-table dinners in the Tuscan countryside for companies, retreats and incentive trips.
Planning a season, an event calendar, or a one-off collaboration? Let's talk business. I answer at any hour, any day, because your guest is usually waiting for an answer now.
Discuss a CollaborationShare a few details and I'll respond personally (whatever hour you send it, weekends and holidays included) with availability and next steps.
Roll, shape, and sauce three pasta types (pici, ravioli, tagliatelle), then sit down to a Tuscan lunch.
A four-course Tuscan menu, market to table: bruschetta, hand-rolled pasta, secondo, and tiramisù.
Mix the dough, top your own pies, and watch them blister in the wood-fired oven under the Tuscan sky.
Classes run year-round, on the date and at the hour that suits your group: morning, afternoon or evening. Share your preferred dates and I'll confirm availability, whatever time you write.
An intimate seated dinner for arriving guests: usually 20–60 covers, four leisurely courses, paired wines.
Wood-fired pizzas from the outdoor oven, antipasti table, tiramisù finale, relaxed and entirely Tuscan.
Bistecca alla fiorentina on the grill, charred summer vegetables, panzanella, Chianti by the carafe.
Half-day cooking workshop plus a private dinner, built for off-sites and incentive trips of 12–80 guests.
Tell me about your group and the night you'd like, and I'll come back with a proposal.
Whether it's a luxury wedding, an intimate dinner, or a cooking class in Tuscany, I'd love to hear from you. Write at any hour: there are no office hours here, and nothing is too last-minute to ask about.
