Chef Antonio — Private Chef in Praiano

I am Antonio, an Italian by origin with an innate passion for the culinary arts. Raised amidst the aromas and flavours of Campania, I have always felt a deep connection with the traditional cuisine of my homeland. My career began with the desire to bring the essence of fresh and genuine products to the table, combining innovative techniques with a respect for traditions. Every dish I create is a sensory journey that tells a story, an experience I wish to share with anyone who sits at my table. I love exploring new culinary horizons, ranging from Italian to international cuisine, always with a keen eye on the dietary needs of my guests. My cuisine is a reflection of my personality: authentic, passionate, and constantly evolving.

I began my professional journey at the Hotel Covo dei Saraceni in Positano, where I had the opportunity to hone my skills in preparing starters and main courses. Subsequently, I broadened my international experience working as a Sous Chef at Il Focuo Restaurant in Liverpool, where I gained a deep understanding of kitchen management and food safety. Returning to Italy, I took on the role of Chef de Partie at the Hotel Covo dei Saraceni, perfecting my ability to create seasonal dishes. My career has also taken me to Switzerland, at the Orsini Restaurant in Zurich, and to prestigious locations such as the Grand Hotel Royal in Sorrento and the Rifugio Burz in Arabba. Each experience has contributed to shaping my culinary identity, enriching it with diverse influences and a profound respect for the quality of ingredients.

I love bringing haute cuisine directly into my clients' homes, offering a personalised service that reflects their preferences and needs. My philosophy is to create bespoke culinary experiences, where every detail is attended to with the utmost care. I believe that food is an expression of love and care, and I am passionately dedicated to ensuring that every meal is an unforgettable moment. My experience in various settings has allowed me to develop a unique sensitivity to individual needs, making every event a special occasion.

My specialisation lies in the ability to combine traditional Italian culinary arts with international influences, creating dishes that are both innovative and rooted in culture. I am particularly skilled in the preparation of fresh pasta and in managing seasonal menus, adapting creatively to available resources. My attention to detail extends to pastry as well, where I enjoy experimenting with flavours and textures to offer desserts that perfectly complement the gastronomic experience. Every dish is conceived as a work of art, a perfect balance between taste and presentation.

I am deeply connected to Campania, a region that has shaped and inspired me with its culinary richness. The traditions of my land are the beating heart of my cuisine, and I am committed to carrying forward these authentic flavours in every dish I prepare. My cooking reflects an attention to quality and a respect for local ingredients, celebrating the diversity and gastronomic history of my region. Each dish is a tribute to my cultural heritage, an invitation to discover the beauty of Italian cuisine.