Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I was born to a family of great home cooks, in a household that loved to entertain. My mom, my first culinary instructor, taught me to make hand made pasta when I was fourteen, and I’ve always loved cooking shows and experimenting in the kitchen. I quickly fell in love with the thrill of cooking a dinner for 10-15 people in my home. My food philosophy is simple: the best ingredients, handled with respect and properly cooked. The rest comes down to working with my clients’ personal preferences and dietary requirements to create meals perfectly suited for their nourishment and pleasure. My cooking style covers a wide range of flavors, but my strength is the typical and original Italian food served with simplicity. Now that I am in London, I hope to bring my passion for food to your next event.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I have started my experience in the kitchen since I was 10 years old, watching my mother cooking amazing dishes for our family. Throughout the years I've developed my passion and started working in various restaurants as helper, assistant to the chef, and finally I have decided to become personal chef.
No description provided.
Personal Chef (Jan 2013-Now)
I am responsible for the preparation of dishes in accordance with the Italian tradition at customer’s location.
Ristorante Santa Croce - Rome
Sous Chef (Jun 2006-Dec 2012)
Responsible for the preparation of menu's dishes ensuring high level quality and hygene standards. Other duties: • Management, training and development of the other members of the kitchen • Ensure correct stock rotation & minimization of wastage • Assist other areas of the kitchen when required • Decrease all stock losses and reduced food losses;
London, United Kingdom
Travel: 500 kms