Chef Alice — Private Chef in Torino

I am Alice, an Italian chef by origin, born and raised in the heart of Piedmont, in Turin. My passion for cooking blossomed amidst the hills and vineyards of my homeland, where authentic flavours and culinary traditions intertwine in perfect harmony. I have always believed that cooking is an art capable of telling stories and evoking emotions, and this has guided me in my professional journey. I love exploring the richness of Italian and Mediterranean cuisine, blending modern techniques with a respect for local ingredients. My cooking is a sensory journey, where each dish is designed to enhance the simplicity and genuineness of flavours, with a touch of elegance and innovation. I am determined to create unique culinary experiences that reflect my dedication and love for this extraordinary craft.

I began my professional journey at the Bistrot des Copains in Strasbourg, France, where I had the opportunity to assist the chef and sous chef in preparing typical Alsatian dishes. This experience allowed me to acquire the fundamentals of kitchen management and hygiene standards. Upon returning to Italy, I worked as a kitchen manager at Enoteca La Guendalina in Turin, where I managed a kitchen with about 20 covers, devising menus that highlighted local products. Subsequently, I honed my skills at Savurè pastificio with kitchen, where I specialised in the preparation of fresh pasta and service management. My experience was further enriched at the Restaurant at Le Dune Beach Club in Beinasco, where I contributed to the creation of themed menus for monthly events. Finally, I worked as a pasta maker and sales assistant at the Pastificio e Gastronomia Doppiozero in Turin, perfecting my skills in fresh pasta production and customer relations.

I chose to become a private chef to bring haute cuisine directly into homes and offer personalised culinary experiences. My transition to this role was driven by my passion for bespoke service and the desire to create unique moments for my guests. During my experience as a private chef aboard a sailing boat in Monte Argentario, Tuscany, I had the opportunity to prepare customised menus for guests, always ensuring quality and freshness in a dynamic and limited environment. I love the idea of being able to cook dishes that reflect individual tastes and preferences, making each meal a special and memorable event.

My specialisation lies in the ability to combine tradition and innovation, creating dishes that respect the genuineness of local ingredients while exploring new culinary frontiers. I am particularly skilled in the preparation of handmade fresh pasta, an art that requires precision and passion. My experience has taught me to competently manage the kitchen, from selecting raw materials to the final presentation of dishes. I am distinguished by my creativity and problem-solving skills, which allow me to quickly adapt to new work contexts and always offer the best to my guests. My culinary philosophy is based on the idea that every dish should tell a story and evoke emotions, uniting authentic flavours with elegant presentations.

I am deeply connected to Piedmont, a region that has profoundly influenced my cooking and culinary vision. Piedmontese traditions have shaped me, teaching me the importance of ingredient quality and respect for authentic flavours. I carry these traditions forward with pride, integrating them with modern techniques to create dishes that celebrate the richness of the territory. My cooking reflects meticulous attention to the quality and freshness of ingredients, and every dish I create is a tribute to my homeland. I am dedicated to promoting Italian culinary culture, sharing the flavours and stories that make our gastronomic tradition unique.