“I have been working in the Drinks Industry since 2009, and studying Natural Perfumery Art since 2017. I am combining these two crafts into my works, creating avant-garde cocktails and training sessions on the science of flavour.”
I started working in the Drinks Industry in 2009 when I first moved to London, following to my studies in Illustration and Graphic Design in Rome.
In my first five years behind the bar, I have worked in several Hospitality Concepts in UK, assessing and running different operations, from Boutique Hotels, restaurant bars, clubs and events.
During those years I have been taking part in creative projects with fellow bartenders, chefs, perfumer, chocolatiers, architects, and any other creative professional, that would help me building something more than (just) a job, understanding what different crafts and academic disciplines have in common with the world of flavour.
In 2014 I took residency at the Zetter Townhouse, which I have run for more than three years, as head barman and then bar manager, helping shaping the venue and making it established as one of the World’s best hotel bars, celebrated in many industry awards.
During my time there I worked closely with the Drink Factory, a research and development laboratory for drinks and flavours, based in East London. This was the time of my career that helped shaping and sharpening my knowledge and skills the most, by working alongside the best in the World at what they do.
From 2015 I have been researching and studying the many similarities between perfumes and cocktails, using different ingredients, techniques and notions from the Natural Perfumery Industry into my cocktail creations.
It came a time in 2017 when I decided to take a ‘break’ from my career in the Service Industry to expand my knowledge of Flavour even further, and I started studying Perfumery Art full time – which is currently on going. From here, I have been applying notions and techniques used in the Perfumery world into my cocktail creations, exploring the connections between these two crafts during my masterclasses and training sessions for bartenders and consumers.
In 2018 I wrote ‘Make Something Bloody Marvellous’, a book on foraged gin cocktails, together with Dan and Faye Thwaites.
In 2020, Make Something Bloody Marvellous has been shortlisted as one of the Global Winners at the Gourmand Food Awards.
At the end of 2018, I started working with new spirits producer, Greenwood Distillers, as a Brand Ambassador, where I am responsible for the creative development of current and future brands.
I am currently working alongside bars and restaurant to deliver brand and category training, mainly on the science of flavour perception and links between scents and cocktails, as well as creating conceptual serves and menus for both bars and events.
If you are curious on what I do, do not hesitate to get in touch! Cheers!