A chef with ten years in Michelin-starred kitchens across Ticino and the Engadin. Today I help restaurants with their menus and websites, and I'm building a fermentation lab that runs itself.
Italian, Spanish and English fluently; German and French well.
AFC Cook (SPAI Trevano). Artillery sergeant with a certificate in team leadership.
Fine-dining precision, garde manger and pastry, team leadership under pressure, fermentation, allergen-safe menus, and a growing hand at web and electronics.
One menu for the table and the same menu behind a QR code, always in sync. Allergens checked against Swiss law, translated into four languages, made by a chef.
Menu apps only mark what you type in. I know what goes into a dish, so I verify allergens and origins against your real recipes, write the notes Swiss law asks for, and you sign off before anything is printed.
● I come to you, between servicesI come by between services, look at your menu and listen.
A printed mock-up of the new menu or site. I verify every allergen with your recipes, and you sign off.
Printed, online, and kept up to date with seasonal changes.
from CHF 350
from CHF 1'200
Starting prices. After the first visit you get a fixed quote, based on the size of your menu.
My own lab: lacto-ferments, koji and miso, kombucha and sourdough, and a chamber that will soon run itself.
Follow the build on Instagram · @fermentedpiA Raspberry Pi controller, ESP32 temperature and humidity sensors and a couple of heating elements, holding each ferment at its ideal climate, day and night.
● Live telemetry — coming soonLacto-ferments, koji, miso and garum, kombucha, kefir, vinegars and sourdough.
Done: ESP32-C6 touch display tested. Now: sensor nodes and the Pi controller. Next: heater control and a live dashboard.
Build logs, experiments and new projects as they launch.