In 1990, after experiences around Italy and Europe and after 15 years of teaching at the public hotel school of Senigallia, he opened the “Uliassi” restaurant with his sister Catia.
Soon it becomes a gourmand restaurant with all the trappings of the case. The meeting with the great masters of Italian, French and Spanish cuisine is important for the turning point.
Cuisine of refined technique, totally and exclusively enslaved to the exaltation of flavors without mediation, without superstructures.
“Uliassi … seafood cuisine” is written on the paper, but, in his dishes, the best of the sea meets the unimaginable harmony of land products, especially feathered game and meats of rare virtue, which are a peculiar component of the Marche gastronomic traditions. Dishes that only a champion in imagining the assembly of flavors can conceive and only a champion in managing fires and tools can create “
Speaker at the most important international gastronomy congresses, he has brought his cuisine to many parts of the world.
3 michelin stars,5 hats on the Espresso guide, 94 points on Gambero Rosso
Twice chef of the year (2000 and 2009)
N 2 in the top 50 restaurants in Italy N 61 in the 50 best in the world
N 36 best chef award
It is part of the Soste and the “Gran table du monde”