Chef Owner

• Nov 2018 - Present

Inspired from his Pugliese origins close to his heart, “MAURI” offers a contemporary Italian dining experience with a touch of tradition where ingredients are handled with care to showcase their purest flavors. Open for dinner only, it offers an A la Carte menu along a seasonal tasting menu delicately plated on GAYA’s ceramic, a private collection especially crafted for MAURI.Aiming to use as much as possible homemade items from its hydroponic garden on the rooftop and by selecting the highest quality of local products in collaboration with Balinese farmers, the restaurant offers a conscious cuisine that respects the ingredients seasonality and its origins.MAURI accommodates up to 40 seats on the ground floor facing the live kitchen with an intimate 5 seats Chef counter for private tastings. A separate Bar & Lounge where small bites and cocktails “Aperitivo Style” are served is located on the mezzanine level with an outdoor balcony.“Throughout my career, many of my clients encouraged me to open my own restaurant and I had several opportunities, but it took me time to find the right one. It’s an exciting new adventure and we can’t wait to welcome all of you”. MAURI is OPEN DAILYRestaurant 18:30 - 23:00Bar 18:30 - 24:00Booking are accepted at reservations@mauri-restaurant.com or +62 817 776 177. For more information www.mauri-restaurant.com

Executive Chef

• Oct 2014 - Oct 2018

Mandapa A Ritz Carlton Reserve Ubud Bali

Executive Chef

• Oct 2014 - Oct 2018

60 Suites & Villas Hotel, 2 restaurants (“Sawah” Terrace ADD, “Kubu” fine dining) pool bar, IRDPre Opening team -Project Liaison Kitchen facilities design & completionDesign of HACCP program & scheduleRecruitment of a strong culinary team of 60 peopleCulinary Concept- develope all menus Development of annual revenue plan & forecastsRevenue & pricing strategyF&B Sales & Marketing Concepts

Executive Sous Chef

• Mar 2013 - Sep 2014

Chef De Cuisine - Il Ristorante

• Jun 2011 - Feb 2013

Chef de Cuisine - Sofia

• Mar 2010 - May 2011

Elaboration of new menus and conceptsIn charge of the Marketing plans to increase the sales and visibility of the restaurantControl food cost, supervision of HACCPSupervision of the Banquet kitcheneam Management of 12 people: hiring process, trainings and planning

Chef de cuisine Restaurant Le Muse / Junior Sous Chef Restuarnt L'Intempo

• Apr 2009 - Feb 2010

Chef de Partie L'Intempo Restaurant

• Jul 2006 - Apr 2009

Demi Chef de Partie- L'Intempo Restaurant (Micheal Rostang 2 star Michelin)

• May 2005 - Jun 2006

Chef de partie

• Dec 2004 - Apr 2005

Chef de Partie

• Apr 2004 - Oct 2004

Demi Chef de Partie

• Sep 2003 - Feb 2004

Chef de Partie

• Oct 2002 - Mar 2003

Responsible tournant of the all parties (fish, meat, and garde-manger)