In 2004 he got his first Michelin star at the restaurant Coque and together with his brothers he opened other restaurant related businesses in the following years. In his course he is willing to transmit all his passion for culinary research, showing very advanced and innovative techniques.
To date he has conducted several researches about innovation in culinary products. For example: egg hydrolysis, supercritical fluid extraction, bioactive polyphenols extracted from grapes and live foods (fermented, probiotic and prebiotic). To date, he has conducted several researches on innovation in culinary products.