Giorgio’s passion for cooking was ignited at the age of 6, when he received a Dragon Ball oven as a Christmas gift. From that moment he pursued his dream of becoming a chef.

At 13, Giorgio started working in osterias and trattorias in his hometown, Puglia, Italy, where he immersed himself in the region’s traditional cuisine.

He spent time with local farmers, cheese makers, and butchers, gaining hands-on experience with incredible ingredients, understanding their journey from nature to plate. This experience instilled in him a deep respect and passion for seasonal ingredients and the farm-to-table philosophy.

Eager to refine his skills in Fine Dining, Giorgio moved to northern Italy, where he staged and then worked at Osteria Francescana, ranked the best restaurant in the world at the time by The Worlds 50 Best Restaurants.

His culinary journey also took him to Noma in Copenhagen, where he staged and expanded his expertise in world cutting-edge gastronomy.

Giorgio moved to London, where he encountered a new dimension of the culinary industry. His passion grew and he worked in several Michelin starred restaurants and staged in some of the city’s most renowned kitchens.

His journey continued with a senior position at KOL, a Mexican inspired restaurant known for modernising traditional Mexican cuisine, using only British produce, which was listed number 23 in the Worlds 50 Best Restaurants.

Giorgio travels the world, learning new techniques and flavour combinations, enhancing his wealth of culinary knowledge. He creates pop ups and Fine Dining events, where he can showcase his skill set and exceed the expectations of his guests – something that he gains great satisfaction from.