My Profile

Certified by L. Bocconi Business University (Milan)
in the course
"Challenges of AgriBusiness Management."

Pioneering success in Agro-Food with over 30 companies

30 and more companies in the Agro-Food and Wine sector followed in over 20 years of activity: I have opened, started, restructured, and relaunched more than 20 restaurant proposals from 1985 to 2004. Since the late ’90s, I have collaborated as a Consultant with over 10 Food Hospitality businesses.

Continuously updating my knowledge, I monitor the evolution of the Italian Agri-Food product from various strategic aspects, from the production laboratory to organoleptic-sensory analyses, from environmental sustainability to packaging.

A distinctive approach

As a distinctive approach to my involvement with those who choose to avail themselves of my collaboration, I operate, and have almost always operated, under an NDA (Non-Disclosure Agreement), so what follows in my Portfolio are just some of the projects I have been involved in.

My Company Journey

1985

Café Bleu*

Verona: from idea to launch and success beyond province (tribute to Style Councils)

1989/’91

Caravanserraglio

Rosignano Solvay: manager, staff, and supplier manager

1991/’93

Ristorante Tre Camini

Albaré/Garda: director and event development (incoming/ceremonies), winery/wine list development

1993/’94

Pizza Delivery

Wroclaw: design and project development of pizza by the slice retail outlets with centralized preparation kitchen

1994

Trattoria Pizzeria Cà Bosca

Lazise: transformation of a Steak House, opening and shadowing

1994/’95

Osteria Pigna

Verona: development of gastronomic proposals, staff training, renewal of wine list in the taproom

1997/’04

Trattoria Montecurto

Lavagno/Verona: From the ruins of an old trattoria in eastern Verona, I recreated a Trattoria, as faithful to the local area as it is with an eye toward a much broader clientele; seasonal menus and a wine bar (entirely by the glass upon request) from more than 400 Italian labels, with a few beloved outsiders (Lebanon/Spain/etc). I also took the opportunity to create the Association of Restaurateurs of the Veronese Eastern Valleys, uniting 12 fellow restaurateurs from the beginning and initiating interesting collaborations.

1999/’04

I Tesori di Montecurto

spin-off of the trattoria's "corner shop." A selection of jarred products, Gelatines, Sottolii, Jams and Mostarde that from 1999 to 2003 have been able to reach professional customers almost all over the world.

2004/’07

MieliThun

rebranding, repositioning, ideation of new Quintessence line, and more

2006

“Maccheroneria Baladin”

Piozzo (Cuneo): conception, coadvising, setting up, staff selection and training, opening and shadowing

2009/'11

Eat’s Food Store

Conegliano/Milan/Verona/Venice: conceptualization of the niche dedicated to the product of excellence, coadvising the architectural design of the entire space, vendor selection, flanking in-house bistro menu, promotion of dedicated events, and more.

2010/’11

Monograno Felicetti

Brand and Product repositioning, research and coaching of Chef Testimonials; dedicated promotional events in italy and abroad.

2011

I established the first Italian company based in Taipei

I established the first Italian company based in Taipei (Taiwan) as an "Office on Demand - Brand Managing - Fairs and Event Coordinator - Consultant on site and more" for 24 medium-small companies of Italian agribusiness excellence

2016

Brand Manager

In 2016, as Brand Manager of Italy's largest vegan wine company, I formed and launched TheVegWays with good success: importing and distributing other Vegan-certified Italian products in the UK territory; following the good success I also created a spin-off project involving the launch of a Vegan Street-Food.

2021/'23

Mulino Val d’Orcia

mentoring for business development and transfer to a larger production site; Brand, Products and Company awerness, and more.

Work side-by-side
with numerous chefs

Moreover, I had many occasions to work side-by-side with numerous chefs, most of whom I had (and still have) close personal relationships with and who were (or are) Michelin-starred.

My Profile

Certified by L. Bocconi Business University (Milan)
in the course
"Challenges of AgriBusiness Management."

Pioneering success in Agro-Food with over 30 companies

A distinctive approach

My Company Journey

Work side-by-side
with numerous chefs

Moreover, I had many occasions to work side-by-side with numerous chefs, most of whom I had (and still have) close personal relationships with and who were (or are) Michelin-starred.

My work is always aimed at achieving the maximum possible expression of "my" Value Pyramid

Get in touch

+39 333 810 7558

Email

SkypeMe

Contact Me

My Profile

Certified by L. Bocconi Business University (Milan) in the course "Challenges of AgriBusiness Management."

Pioneering success in Agro-Food with over 30 companies

A distinctive approach

My Company Journey

Work side-by-side with numerous chefs

Moreover, I had many occasions to work side-by-side with numerous chefs, most of whom I had (and still have) close personal relationships with and who were (or are) Michelin-starred.

My work is always aimed at achieving the maximum possible expression of "my" Value Pyramid

Get in touch

+39 333 810 7558

Email

SkypeMe

Contact Me

Certified by L. Bocconi Business University (Milan)
in the course
"Challenges of AgriBusiness Management."

Work side-by-side
with numerous chefs