Chef Andrea Carolina — Private Chef in Zimone

I am Andrea Carolina, and my passion for cooking was born among the hills of Piedmont, where I learned to appreciate the beauty of genuine ingredients. My cuisine is a journey through flavours and cultures, blending Italian tradition with international influences. I have always believed that cooking is an art that goes beyond mere nourishment; it is an experience that engages all the senses. Every dish I create is a reflection of my dedication and love for the culinary arts. With 15 years of experience, I have immersed myself in diverse cuisines, from Asian to French, Indian to Lebanese, always with the aim of offering a unique experience to my guests. My philosophy is based on the balance between innovation and respect for traditions, striving to bring not only flavours but also emotions to the table.

I began my culinary journey as a commis chef at Helen Darroze in Paris, where I honed my skills in preparing starters and main courses. Subsequently, I worked at the prestigious Relais & Châteaux in Turin, where I continued to grow as a chef. My career led me to become a sous chef at William Ennls in Turin, where I had the opportunity to work under the guidance of chef Stefano Borra, an experience that enriched my approach to French cuisine with a Piedmontese touch. I then continued my journey as a chef de partie at The Italian Pacific in Byron Bay, Australia, where I was responsible for starters and desserts in an Italo-French restaurant. Returning to Europe, I had the privilege of working as a chef at Quadre in Turin, where I developed innovative menus and supervised the staff. Each experience has contributed to shaping my culinary identity, allowing me to explore and integrate different techniques and flavours.

I chose to become a private chef to offer a personalised and intimate culinary experience, bringing haute cuisine directly into my clients' homes. This transition has allowed me to work in exclusive environments, among private villas in Umbria and Tuscany, collaborating with an international clientele that includes Americans, French, Canadians, and Russians. I love bringing culinary art into private settings, where I can express my creativity and tailor each menu to the specific needs of the guests. My philosophy is to create a bond between food and people, making each event an unforgettable memory through dishes that tell a story.

My specialisation lies in the ability to skilfully blend Italian culinary tradition with international influences. I am particularly adept at creating menus that respect specific dietary needs, such as vegetarian, vegan, and gluten-free dishes. My in-depth knowledge of healthy foods allows me to offer gourmet options that not only delight the palate but also nourish the body. I stand out for my skill in pastry and baking, areas where I can best express my creativity and precision. My approach to cooking is guided by the pursuit of the perfect balance between flavour, aesthetics, and well-being.

I am deeply connected to Piedmont, a region that has significantly influenced my culinary style. Piedmontese traditions have shaped me, and I strive to carry forward these authentic flavours in my dishes. I collaborate with local producers to ensure that the ingredients I use are of the highest quality, respecting seasonality and sustainability. My cooking reflects a deep attention to quality and authenticity, celebrating the richness of the Piedmontese territory through dishes that tell its story and culture.