Passing the baton to the next generation
"Team Giovani" was established following Elio's strong desire to spread Italian food culture using Japanese ingredients.
A team responsible for the next generation of the Erio Group, which continues to disseminate information about the recent food loss problem and sustainability through food.
Through wonderful Japanese natural ingredients,
We are trying to spread the Italian tradition.
Through Italian food culture,
I am doing my best to revitalize Japan.
Born May 12, 1987 in Trapani, Sicily, Italy.
Worked as a chef and pastry chef for about 10 years at Trapani, a local restaurant famous for its seafood cuisine.
After that, he came to Japan for the first time in 2013 at the strong recommendation of Elio, the owner of "Elio Locanda Italiana" in Kojimachi, Tokyo. Since then, he has been working as a chef at the restaurant to this day.
Born in Japan with an Italian father and a Japanese mother.
He grew up at Elio Locanda Italiana, which is run by his father Elio, from an early age.
From an early age, he witnessed the growth of his father's restaurant, and became interested in how to run a restaurant, and decided to follow the same path as his father in the food business.
I spent my high school life at an international school in Tokyo, and went on to study business at a university in Florida, USA.
Earned a bachelor's degree at Florida International University in the United States and returned to Japan.
In order to succeed his father, he entered the world of food business and launched "Team Giovani".
Born in Japan with an Italian mother and a Japanese father.
Since he was a child, he grew up eating Italian home cooking made by his mother, and grew up familiar with the food culture of Italy and Japan.
After graduating from high school, he entered the Faculty of Commerce, Chuo University.
Studied management and marketing, and studied abroad in Italy in the latter half of student life.
After studying abroad, he became conscious of his identity as an Italian, and met Elio while searching for a way to connect Japan and Italy.
After graduating from university, he joined the team with the desire to spread the authentic Italian food culture to Japan.