Ireland is now my home, but the land I come from is one of ancient and rich culinary culture. Its name is South Tyrol, a gem nestled between Italy and Austria, a mitteleuropean region that taught me to blend Alpine traditions with contemporary, forward-thinking cuisine.
This heritage shaped my palate, my culture, and my respect for authenticity in everything I do in the kitchen, and it is exactly what I hope to share with you.
I began my professional journey early, driven by passion for both the kitchen and the dining room. I was trained by Piero Melis in this very restaurant. He profoundly influenced my discipline, technique, and eye for details.
My journey would not be possible without the help of my team, who support me every day in doing what I love.
