Quality, objectives and performances are my sweet & sour obsessions. When working as a consultant, my primary focus is understanding needs; then provide solutions; then implementing changes; then exceeding goals. Naturally born curious, I find relentless opportunities within my ever-evolving network of contacts. I am a forward-thinker and avid consumer of new experiences, challenges and knowledge. I enjoy being engaged and inspired by others and I like to aim at the big picture while constantly controlling relevant details. He is also a co-owner of Zest of Italy. He has designed and managed projects in Food and Hospitality businesses, mentoring companies and leading start-ups such as Slow Food (IT and JP), Eataly (IT), LA Organic (Madrid, ES), Italia Club (Tokyo, JP), Eli Zabar (New York, US), Mozza Group (Los Angeles, US), One Off Hospitality (Chicago, US), Maison Troisgros (FR), Jagerwirt (AT), Fink Haberl (AT). He has also assisted international food professionals like Paul Kahan, Eli Zabar, Michel Troisgros, Oscar Farinetti, Chad Colby, Johanne Killeen, Don Madia, Therry Alexander, Erik Wolf, Ben Poremba, Werner Goach, Manfred Flieser, Faith Willinger, Benedict Beaugè, Corby Kummer, & Carlo Petrini.