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I was born in the South of Italy and lived there for 23 years until I decided one day to visit a friend in London and spend a few weeks at his place. I never came back home, 23 more years went by and I am still a Londoner.

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I have always worked in the hospitality business since my late teens, I have worked back and front of house roles until I finally settled in the wine world around 12 years ago. I am a father of three and my passion outside of work is still food and drinks.

Wine and Beverage Director at RC Group After so many years spent working in restaurants I sort of developed the passion for wine and drinks. In our world one never stops learning, we get to meet amazing people, travel the world and drink some of the best wines and spirits in the world, what else would you want haha.

People have been in lockdown for so long and restricted to a limited choice of drinks, I feel there is a great excitement around again and everyone is a little bit more adventurous and willing to try new things and let us guide them through the experience. After all that has happened in the past year and half is time to reconnect with people.

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Developing a good wine list isn't enough, we need to be personable, connect with our guests and tell a story. I think now more than ever we have to go the extra mile to give our guests the best possible experience.

I work for a restaurant group and having multiple restaurants in different locations requires that I have a certain balance in the overall selection of wine I buy. I obviously look for quality first of all, if I don't think a product is good I won't buy it no matter the price.   I mostly look for wines that I know will please our clients and will make my company money.  

La Petit Maison in London has a stunning wine selection, Andrew Edmunds restaurant of course is a must go for wine lovers.

I am also a big fan of what Brat is doing at the moment with their btg selection. I like to experiment with new things all the time, go a little bit off the books if i can say that.

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Food and wine pairing is probably the most challenging thing to do for a Somm, making mistakes is nothing to be ashamed of but is the best way to learn. Impressing a client with a pairing he/she would have never thought of, is what gives us great pride in what we do I have a soft spot for Chateau Grillet from the Rhone Valley when it comes to white. Red has to be a good Barolo from Giacosa or Conterno.

I get to travel the world, make great connections, meet amazing people, eat in the best restaurants and try some of the best wines in the world....enough?