The Bistrot

He grew up among the tables of the family restaurant where his father Nìcolo gave him his first lessons in dining room techniques, in his approach to customers and in his knowledge of the main raw materials. When he graduated from secondary school, he studied at the hotel-management school where he acquired more technical knowledge and specialised in dining room and bar service. His experience extends to London at the 5-star luxury Radison Hotel, at the three-Michelin-starred Marco Pierre White Restaurant, in Milan at the bar of the Star Hotel Piazza Fontana, Four Seasons 5-star luxury Milan and Forte Village Resort Pula. In Milan he was appointed as head barman at Aibes, sommelier at AIS, Maitre di sala. Today, he continues his work experience by managing Ristorante Da Nicolo and Pomata Bistrot.