Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
A combination of style and taste. I like to concentrate all my Mediterranean heritage into each and every one of my dishes. I learned to make home made pasta when I was around 2 years old and never really stopped! It's a tradition I love to pass onto my clients if they want to get involved and, of course, my daughter!
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Chef Chiara was born into a family where food matters more than anything else, her grandma cooked like a pro for up to 40 people. It was never a chore for her and her homemade pasta was the best ever, she remembers kneading the dough for the tagliatelle standing on a stool next to her, Chiara tried to copy her movements and desired so much that silver knife she was using. From her mum, who was an amazing chef at the “La Regola” restaurant in Rome, Chiara learnt more specific skills and how to raise the quality of a dish, plating it better and how to pair different tastes. When she was 19, Chiara joined the merchant navy and started working on cruise ships and ferries. This went on for about 8 years and she learnt a lot, but more importantly, developed a mind-blowing passion for food. Chiara always thinks of her food as a silent way of saying that she cares for someone. After this Chiara was asked to become a chef on a private yacht and worked for a shipyard’s owner for two years and totally loved it and the experiences it taught her. Two years ago she decided that Scotland was going to be somewhere Chiara wanted to call home and after a short 20 months it truly is home. It's where she has finally realised her own dream to become self-employed and do what she loves the most; care for people by cooking for them.
No description provided.
Private Chef (Jan 2014-Now)
Blue Ray Private Yahts
Private Chef (Jan 2009-Jan 2010)
Edinburgh, United Kingdom