Chef Antonio — Private Chef in Venezia

I am Antonio, a passionate Italian chef by origin, born and raised in the splendid city of Venice. My passion for cooking is rooted in the culinary traditions of my homeland, where I learned to appreciate the freshness of ingredients and the balance of flavours. I have always believed that cooking is an art that goes beyond the simple preparation of a dish; it is a sensory experience that engages all the senses. My cuisine is a journey through cultures and traditions, combining innovative techniques and authentic flavours to create dishes that tell a story. I am devoted to creating menus that reflect the seasonality and authenticity of ingredients, always striving to surprise and delight my guests with every course.

I began my culinary journey with a solid education at the Istituto Superiore Graziani, where I earned a diploma in Services for Food and Wine and Hotel Hospitality. My professional career has been a path rich with experiences in prestigious restaurants. I had the honour of working as Executive Chef at Ristorante Chiceria in Venice, where I managed the kitchen and created seasonal menus that caught the attention of the Più Guida Ristoranti 2026. Before this, I honed my skills as a Sushi Man at Ristorante Ikigai in Castellammare di Stabia, refining my technique in the preparation of sushi and sashimi. I also held the position of Executive Chef at Ristorante Glamy, at Lido des Bains in Venice, where I oversaw quality and food cost. During my career, I had the privilege of working in other renowned establishments such as Ristorante RafRilù in Peschiera del Garda and Hotel Europa in Cortina d'Ampezzo, where I consolidated my expertise in kitchen management and staff training.

I love bringing haute cuisine directly into the homes of my guests, offering a personalised service that reflects my culinary philosophy. I firmly believe that every meal should be a unique and memorable experience, and for this reason, I dedicate myself passionately to creating bespoke menus that satisfy individual tastes and needs. My transition towards a more personalised service was driven by the desire to establish a direct relationship with my clients, fully understanding their expectations and exceeding them with dishes that tell a story. Every dinner I prepare is an opportunity to share my passion for cooking and to offer a gastronomic experience that goes beyond the simple meal.

My specialisation lies in the fusion of traditional and innovative culinary techniques. I am particularly skilled in Japanese cuisine, where I have refined my expertise in the preparation of sushi and sashimi, but also in molecular cuisine, which allows me to experiment with textures and flavours in new and surprising ways. I am distinguished by my ability to create seasonal menus that highlight the freshness of ingredients while always keeping a keen eye on food cost control. My culinary philosophy is based on innovation and balance, always seeking to surprise my guests with dishes that combine authentic flavours and elegant presentations.

I am deeply connected to the Veneto region, which has shaped and inspired me with its culinary traditions. My Venetian roots are reflected in the dishes I create, where I strive to celebrate the authentic flavours and quality of local ingredients. My cuisine is a tribute to the richness of the territory, and each dish represents a journey through the traditions and innovations I have encountered in my professional path. I proudly carry forward the culinary heritage of my region, always seeking to reinterpret it in a modern way to offer my guests a unique and unforgettable gastronomic experience.