From a young age, he had a great passion for the world of wine. He studied accounting (as his academic path), more by chance than by conviction, but even then he was determined to learn about the world of wine.
He then embarked on a humanities course at the University of Literary Sciences, which he did not complete, during which he realised that these subjects, culture, knowledge and curiosity would be the key to understanding and best serving his future customers.
Because that was what he wanted to do, be a sommelier, although he did not yet know whether in a restaurant or a wine cellar. But that was what he wanted.
He enrolled in AIS courses to gain further specialisation. He began working with the association, then for a few restaurants.
Once he had obtained his sommelier diploma, he decided it was time to give it a go. He became a partner in a wine bar with a kitchen, a place he had been frequenting for some time and loved, and now it was his… wonderful years, very hard, but with great professional growth.
During those same years, he decided to take a further step in his training. He enrolled at ALMA to attend the ALMA/AIS Master’s programme: nine of the hardest months of his life, especially because he had to combine his studies with his work at the restaurant. He did internships in Collio and Carso, where he worked with the Cantina di Cormons and Benjamin Zidarich’s winery.
Some very interesting job offers began to arrive, so he decided to sell the restaurant and go to work as Head Sommelier for Chef Spigaroli’s historic Corte Pallavicina. He decided to revolutionise the wine cellar and introduce an innovative wine cellar management programme (Enoweb). The experience lasted about two years.
During the same period, he was contacted by ALMA for some projects related to events and teaching. He travelled to China and Taiwan to teach at some of ALMA’s partner schools. The topics covered were related to the world of Italian wine, but also beer and balsamic vinegar, for example.
After this very positive experience, ALMA offered him the position of tutor for the Advanced Bar and Sommelier Course. From that day on, he has been part of the company, where he has grown professionally, first as Head Waiter, then as Restaurant Manager, a role he still holds today. He is also part of the ALMA teaching staff, lecturing on the Advanced Cooking Course and the Bar and Sommellerie Course.