My passion for cooking started in 1994 when I was still just engaged to my present wife Alessandra. It is in this year that I first started working as a prep cook for her parent’s restaurant ‘Calimero’ in Torre del Lago Puccini, the place where the famous composer Giacomo Puccini sought inspiration to conceive his magnificent operas.
Working next to and trained by Daniela Riggi, the Executive Chef at ‘Calimero’, who also happens to be my mother-in-law, I acquired the cooking skills and discovered the secrets that distinguished the dishes being prepared here, made only from the finest and freshest sea products; so fresh, in fact, that the fish often arrived in the kitchen alive, brought in by my father-in-law, Marco Pardini, who had fished it only a few hours prior. Thanks to our cooking axiom the restaurant ‘Calimero’ became a huge success, so much so that we became known as the a fish and seafood cooking experts throughout Tuscany.
From this experience we decided to open a restaurant in Florence, ‘Fuor d’Acqua’, which was inaugurated in the year 2000. It was somewhat of a gamble but it’s proven to be a winning decision. ‘Fuor d’Acqua’ is still today considered as the top fish and seafood restaurant in the city, thanks to our philosophy of combining utmost freshness and balance in our cooking. I adapt easily to new environments and work situations, what I try to do is ask myself targets to achieve, once made , I look for something that allows me to grow personally and professionally.
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