For more than fifteen years, she has worked at the intersection of organizational development, leadership, and experiential learning. She teaches at international universities and business schools (including NABA, CIEE, Le Cordon Bleu, and CEA), combining her academic activity with consulting work for companies on topics such as change management, innovation, customer experience, and organizational transformation.
Since 2016, she has worked as a consultant and coach, supporting teams and leadership in complex and multicultural contexts, with a strong focus on collaboration, leadership development, and facilitation.
Her background in Management Engineering, together with advanced programs at the Tavistock Institute and the Center for Creative Leadership, supports a structured, action-oriented approach that integrates methodology, reflection, and experience.
She founded SU.GO – Supper to Go, a food lab focused on producing healthy and sustainable foods.
