STAFF

Born in Florence in 1990, he has been chef at Simbiosi since 2021. Raised in the heart of Tuscany, he developed a deep connection with the region and its ingredients from a young age, which became the foundation of his culinary identity. He attended the Cordon Blé School of Culinary Arts in Florence. His professional growth continued through experiences in refined restaurants, both Michelin-starred and non-Michelin-starred, as well as travel and experiences abroad, particularly in France and Northern Europe, exploring diverse culinary traditions and languages that shape his style and vision. At the helm of Simbiosi's kitchen, he brings a personal vision that engages with the restaurant's identity, helping to define its recognizable and contemporary language. His cuisine combines local and international influences, with a constant focus on seasonality and the pursuit of quality, in a balance that places product and experience at the center.

Born in Florence in 1994, he is the sous chef at Simbiosi. After extensive training and experience in the local area, he joined Simbiosi in 2021, immediately assuming a leading role within the team. Over time, he has consolidated his presence in the kitchen, distinguishing himself for his technical solidity and coordination skills. As a team leader, he combines operational precision with a natural cheerfulness, helping to create a positive and cohesive work environment that puts everyone who enters the kitchen at ease. He shares and interprets the chef's vision, making a crucial contribution to the growth of the culinary offering and the continuity of the project.

Umbra (1992) is the dining room manager at Simbiosi. With a degree in Political Science, she has always combined her academic career with ongoing experience in the restaurant and catering industry, driven by a deep passion for hospitality and natural organizational skills. She has forged her professional career between the Umbrian and Arezzo regions, working within prominent establishments. She joined Simbiosi in 2019 as dining room manager and, in 2023, assumed the role of dining room manager, consolidating her central role within the project over time. She coordinates service with poise, guiding the guest experience with attentiveness and kindness. Her professionalism is expressed in her attention to detail, her ability to listen, and her ability to interpret every moment with effortless elegance. A point of reference for the dining room team, she helps create a welcoming, coherent experience, fully in tune with the restaurant's vision.

Romanian (1990), born in Bucharest, she is the bar manager at Simbiosi. After graduating from hotel management school, she took her first steps in elite catering, immediately developing a strong passion for this profession and the world of hospitality.

Over the years, he specialized in bar service and quality coffee, distinguishing himself for his technical precision and attention to detail. He joined Simbiosi in 2023 as bar manager, contributing to the development of the brunch project and strengthening the specialty coffee program. His work led the establishment to be included in Gambero Rosso's Best Coffee Shops in Italy guide the following year, earning 2 cups and 2 beans.

A point of reference for bar service, he brings energy, a cheerful attitude, and solid professionalism to the team.

Born in Friuli in 1997, he grew up in a family with a strong connection to the hospitality industry, owning a hotel. From a young age, he developed a natural talent for welcoming and caring for guests. A psychology student, he joined Simbiosi in 2023 and quickly became the head waiter, distinguishing himself for his reliability, politeness, and sense of responsibility. His attentive and discreet presence contributes to the professional and harmonious service, leading the team with poise and creating an environment where every guest feels authentically welcomed.

Sicilian (1998), he is the dining room manager and sommelier at Simbiosi. With a degree in Psychology, he took his first steps in the restaurant world at a very young age, gaining experience in Sicily, Emilia, and Tuscany.

He joined Simbiosi in 2021 as the dining room manager. His curiosity led him to initially delve into the world of beer, before moving on to enology, attending courses run by the Italian Sommelier Association and developing a personal vision of wine. Together with Samantha Becherini, he curates the restaurant's wine list, which currently features around 400 certified organic labels.

Thanks to her expertise and personal taste, she guides guests with enthusiasm and precision, making wine selection an integral part of the experience. Working in synergy with the dining room management, she contributes to the development of the wine cellar and the definition of an identity consistent with the restaurant's vision.

Born in Kobe, Japan, she graduated with a degree in Sociology from Hitotsubashi University in Tokyo. Driven by a passion for textile design, she first moved to London to further her studies in the field, before settling in Florence, where she worked in the fashion industry for over twenty years. She has been part of the Simbiosi Café team for over three years, where she discovered a new passion: the world of specialty coffee and latte art, which she has also explored through various coffee training courses. With her expertise in textile design, she brings a creative eye and attention to detail to coffee, transforming every cup into a small artistic gesture.

Georgiana (1997) is a machinist at Simbiosi Café. After studying Medicine and Art at the Tbilisi State Academy of Fine Arts, she also completed her training in Graphic Design at the Academy of Digital Industries. For over six years, she has passionately explored coffee culture, dedicating herself to the study of specialty coffees and perfecting her latte art technique. She brings aesthetic sensitivity, technical precision, and attention to detail to Simbiosi, helping make coffee time a refined and contemporary experience.