But it was in his father’s restaurant that he truly learned the core values of hospitality, discipline, and resilience—qualities that would define his path in the years to come.

He later trained under master pastry chef Gianni Tomasi at Pasticceria Tomasi, all while spending every weekend honing his skills as a pizzaiolo. His passion for pizza was unwavering, and the hands-on craft continued to draw him in more than any other aspect of the kitchen.

Joining Lollo’s Group in Verona expanded his knowledge across restaurant management, cuisine, and pizzeria operations. Along the way, he drew inspiration from great pizza makers like Renato Bosco and Simone Padoan, whose stories mirrored his own struggles and perseverance.

A major turning point came with the discovery of stone-ground flours from Molino Quaglia—flavors that inspired his dream of bringing a rustic, authentic pizza experience to Taiwan.

In 2014, he moved to Taiwan, starting humbly by delivering homemade food from a small oven. One year later, he opened his first pizzeria. Over time, recognition followed, including being listed in The Best Pizza Awards in 2024.

In 2023, he launched a new concept in downtown Taipei: a tasting menu-only restaurant using premium ingredients, prepared live in front of guests. It’s here that he continues to refine his vision—deeply rooted in tradition, yet constantly evolving.