From a young age, I have been immersed in the world of cooking and baking, drawn to the creative artistry of the kitchen. Growing up in an Italian family, I developed a deep appreciation for the flavors and traditions of Southern Italy — a heritage that continues to inspire every dessert I craft.

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After traveling to Southern Italy, I gained a deep appreciation for its beauty and understated elegance, from the vibrant markets to the quiet charm of its villages. This experience further shaped my approach to flavor, balance, and presentation.

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As a chef and culinary instructor at Sur La Table, I have honed my skills in both precision and technique, learning how to translate inspiration into refined creations. I am also a CPD-certified professional in Kitchen Management and an entrepreneurship student, combining culinary artistry with business insight to deliver a luxury dessert experience that is both innovative and meticulously executed.

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When I launched Pasticceria Umami, I wanted to create something beyond the cookie-cutter bakeries that fill the market. By blending my Italian heritage with the delicate, nuanced ingredients of Japan, I discovered a beautiful harmony of flavors — a fusion that is elegant, unexpected, and memorable. Each dessert I create is designed to delight the senses, evoke curiosity, and elevate every event.