Originally from Milan, she graduated in Humanities for Communication from the University of Milan. She then pursued her great passion for food, combining food and wine with communication in her first significant experience as head of the catering area at the independent bookshop Gogol & Company in Milan.
During this period, she developed a keen interest in the world of wine and small producers in general, so much so that she obtained a diploma from the National Organisation of Wine Tasters (ONAV) and worked on constantly researching and creating networks with virtuous producers.
The years spent in the bookshop increased her curiosity about world cuisines, which she decided to explore by travelling and experimenting with gastronomy in various parts of the world. The next step seemed inevitable: to turn on the stove. The skills she acquired and a training course gave her access to the world of professional kitchens and, after working her way up through a varied and diverse range of roles, she became head chef at two of the most important ethnic restaurants in Italy (MaMaYa Ramen in Rome and Casa Ramen Super in Milan).
She resumed her academic studies, graduating in 2021 from the first edition of the International Master’s Degree in Food City Design at the University of Parma. In her thesis, “A journey through the places, themes and actors of the supply chain for a sustainable approach to restaurant service”, she explores how the world of catering can become an example of sustainability. She finally arrived at Alma, where she teaches the history of gastronomy and sustainability.