Chef Angelo — Private Chef in Altamura

I am Angelo, an enthusiastic Italian chef who has dedicated his life to discovering and celebrating the authentic flavours of my homeland, Puglia. My cuisine is a journey that combines Apulian culinary traditions with international influences, a tribute to my travels and experiences around the world. I have always believed that cooking is an art that tells stories, and every dish I create is a chapter of my personal and professional journey. My passion for cooking was born in the kitchens of my childhood, where I learned to appreciate fresh and genuine ingredients, and it evolved through experiences that allowed me to grow and refine my skills. I am deeply connected to my roots and strive to convey this authenticity in every dish, always maintaining a balance between innovation and tradition.

I began my professional journey as a baker at the Antica Panetteria di Altamura, where I honed my skills in traditional dough preparation. Subsequently, I had the opportunity to expand my skills with an internship in savoury pastry and finger food at Panificio Pasticceria Panella in Rome. My training was further enriched by an experience at Bistrot 64 in Flaminio, where I explored restaurant pastry and finger food starters. My career then took an international turn when I became head of the pasta section at The Dolphin Hotel and Ristorante Ragu in Sydney, Australia. Upon returning to Italy, I continued to grow professionally at Ristorante Il Branzino and Calvi Ristorante in Altamura. My experience was further enriched with the role of chef de partie at The Goring Hotel in London and then as junior sous chef at Gioja Ristorante. Recently, I had the honour of being chef de cuisine at Albatros Ristorante in Castellaneta Marina and sous chef at Thurner’s Alpenhof in Austria, experiences that allowed me to further refine my culinary art.

I love bringing haute cuisine directly into my clients' homes, offering a personalised service that reflects my culinary philosophy. I believe that every meal should be a unique and memorable experience, and I am passionately dedicated to creating bespoke menus that reflect individual tastes and preferences. My attention to detail and commitment to excellence guide me in creating dishes that not only satisfy the palate but also tell a story through carefully curated flavours and presentations. My transition towards a more personalised service has allowed me to connect more deeply with my clients, offering them not just a meal, but an unforgettable culinary experience.

My specialisation focuses on the fusion of international cuisines with Italian tradition, creating dishes that are both innovative and rooted in Apulian culinary culture. I am particularly skilled in the preparation of first courses, an art I perfected during my experiences in Australia and Italy. I stand out for my ability to combine fresh, high-quality ingredients with modern techniques, always keeping a keen eye on the aesthetic presentation of my dishes. My vegetarian cuisine is another aspect I am passionate about, allowing me to explore and enhance the richness of produce from the land. Every dish I create is a reflection of my dedication to excellence and my desire to offer a culinary experience that is a sensory journey.

I am deeply attached to Puglia, a region that has shaped my approach to cooking and continues to inspire me every day. The Apulian culinary traditions, with their intense and authentic flavours, are at the heart of my culinary philosophy. I carry on these traditions with pride, integrating them with influences and techniques learned during my international travels. My cuisine reflects a profound respect for local ingredients and a passion for quality, always seeking to enhance natural flavours through simple yet refined preparations. Every dish I create is a tribute to my homeland, an invitation to discover the beauty and richness of Apulian culinary culture.