From the age of five or six, he spent countless hours in his mother’s bakery workshop, perched on a Coca-Cola crate to reach the matra—the large wooden table where dough was kneaded. It was there he learned the true value of flour-dusted hands, hard work fueled by love, patience, and the unique warmth only a wood-fired oven can provide.

Together with his mother, he crafted traditional breads, pizze nel ruoto, and casatielli, each one a testament to family heritage, later sold in his father’s delicatessen. That small shop became his first school of life, shaping his passion until adulthood.

Although he initially pursued a different career path after university, at 45 he felt the call back to his true vocation—baking. For the past ten years, he has embraced this passion with enthusiasm and gratitude, fully committed to his craft.

Now, at his restaurant in Athens, he carries forward the rich Neapolitan tradition while innovating towards lightness and digestibility. His pizzas honor their heritage but look to the future, blending technique, experience, heart, and deep respect for his roots.