After completing her studies at a Scientific High School, she followed her passion for pastry, graduating in 2017 from ALMA (where she received the award for Best Thesis). Her journey took her to Peru, where she worked at a tree-to-bar company to deepen her study of cocoa—her greatest passion.

She refined the rigor of classical pastry in St. Moritz, and in 2022, she joined the Callebaut Chocolate Academy™ Milano as an intern. It was there that she discovered a natural talent for teaching and technical communication.

A certified Level 2 Chocolate Taster, she spent three years honing her craftsmanship at the historic Giannottis chocolatier in Switzerland. During this time, she remained constantly updated by collaborating with the Academy on the translation of international courses. Her creations are a blend of technical precision and her love for travel and nature. Since December 2025, she has held the position of Chef at the Callebaut Chocolate Academy™ Milano.