Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My Modern European cooking style developed over the last 7 years. My base is a combination of Classic Italian and French Cuisines. Since I moved to London, I absorbed all the diversity that this great city has to offer. I worked for the best Chefs and Restaurants in the world just to mention a few - Alain Ducasse at Dorchester Hotel (3 Michelin Stars) and The Greenhouse restaurant (2 Michelin Star). I Love the food seasons, my favourites are Spring and Autumn. I like to try different ingredients and be inspired by cuisines from all around the world. When you will book me as your Personal Chef, I will bring you an unforgettable experience to your home. Want to impress your guest? Is there any better way? I will tell you the story behind each dish and let your senses take you for a trip around the world.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I am a creative, enthusiastic & hard-working Italian Chef with a huge passion for fresh & seasonal food. I'm a self-thought Chef, and I credit my mother for my love for cooking. I started out in the industry at the age of 14 with a summer job working as a kitchen porter. After the summer experience I found myself working for several Italian restaurants before going abroad to gain more experience. 7 years ago I moved to London to shape up my culinary skills and knowledge, here I worked in the best Michelin Star Restaurants, to name a few: The Greenhouse Restaurant (2 Michelin Stars) and Alain Ducasse at The Dorchester Hotel (3 Michelin Stars). For me cooking is an amazing thing to which I can transfer emotions and tell my story behind each dish. When I am cooking for people, I would like them to understand what I am putting on the plate and why I am trying to combine all those different fresh ingredients. For example I have a venison dish with Jerusalem artichokes and white chocolate, which sounds crazy, but works well. Passion, knowledge and experience are massively important in deciding the meals I create. Over the last 10 years as a Chef, I acquired a strong knowledge in modern techniques and searched for the best products available in the market. Now I am able to put my own stamp and vision on traditional dishes, creating new dishes with new techniques, combinations and experimenting with new flavours.
The Fat Duck
Senior Chef de Partie (Oct 2014 - Oct 2014)
I Spent 3 days for working experience at Fat Duck, one of the best kitchen in the world under the guidance of the genius Chef Heston Blumental. I had the best food of my life.
Marks & Spencer Head Quarters - London
Hopitality & Events Group Head Chef (Nov 2014-Nov 2017)
Responsible for overseeing all aspects of the kitchen and food production areas of multi-site, regular hospitality services spread across over 45 meeting rooms, corporate fine dining and bespoke events varying from press shows to conferences, and planning the cooking of dishes based on the number of expected customers.
Commonwealth Games 2014 – Glasgow
Head Chef (Jul 2014-Aug 2014)
Managed a high volume kitchen staff members for Commonwealth Games catering division that catered for 12.000 people daily.
Rhodes 24 - Compass Group - London -1 Michelin Star
Sous Chef (Jan 2013-Jun 2014)
Responsible for training kitchen staff, meeting health and safety regulations. Covering Head Chef duties when necessary, maintaining food quality, presentation and execution for 150-200 covers daily to the Michelin star level.
Alain Ducasse at Dorchester Hotel - London - 3 Michelin Star
Senior Chef de Partie (Jun 2012-Dec 2013)
Demonstrated ability to run the meat line garnish section operation using both organizational skills and cooking ability.
The Greenhouse - London - 2 Michelin Star
Senior Chef de Partie (May 2011-Mar 2012)
Covered meat and fish sections along with helping to run the kitchen.
Murano - London - 1 Michelin Star
Chef de Partie (Sep 2010-Apr 2011)
Demonstrated ability to run the hot starters section operation using both organizational skills and cooking ability.
London, United Kingdom
Travel: 500 kms