Chef Ciro — Private Chef in Napoli

I am Ciro, a passionate Italian chef with roots deeply tied to my homeland, Campania. My cuisine is a journey through authentic flavours and traditions that I have cultivated since my youth. I have always believed that cooking is an art that goes beyond mere nourishment; it is a sensory experience that tells stories and creates connections. My passion for Italian and Mediterranean cuisine has guided me over the years, driving me to explore and innovate while maintaining a strong bond with my origins. I am dedicated to creating dishes that reflect my personality and love for fresh, quality ingredients. Every dish I prepare is a tribute to tradition, enriched with a modern and personal touch, with the aim of offering my guests an unforgettable culinary experience.

I began my culinary journey as a commis chef at the Crowne Plaza Stabiae Sorrento Coast, where I honed my skills in preparing main courses and appetisers. Subsequently, I had the opportunity to work at Antica Osteria Nonna Rosa in Vico Equense, an experience that allowed me to immerse myself in traditional Campanian cuisine. My career also took me to the Euro Village in Olbia, where I perfected the preparation of appetisers. A significant moment in my journey was my role as chef de partie in the pastry department at Il Casale del Golfo, also in Vico Equense, where I could express my creativity in the world of pastry. I then took on the role of kitchen manager at Max Resort La Mandola in Livorno, where I managed the kitchen for special events such as the 2014 underwater photography championships. My professional growth continued at Max Hotel Livorno, where, as sous-chef, I developed skills in department management and staff training. Finally, I reached the position of Executive Chef at Il Ritrovo in Positano, a role that allowed me to manage the menu and organise prestigious events.

I love bringing haute cuisine directly into the homes of my clients, offering a personalised service that reflects my culinary philosophy. My passion for bespoke service stems from the idea that every meal should be a unique and memorable experience. I firmly believe that cuisine should be tailored to the tastes and needs of those who savour it, creating a special bond between chef and guest. This approach allows me to express my creativity and dedication in every detail, ensuring a culinary experience that goes beyond a mere meal.

My specialisation embraces a wide range of cuisines, including Italian, Mediterranean, healthy, and fusion. I am distinguished by my ability to combine traditional techniques with modern approaches, creating dishes that are a perfect balance between innovation and tradition. I am particularly skilled in pastry and vegetarian dishes, areas where I can best express my creativity and attention to detail. My culinary philosophy is based on the use of fresh, high-quality ingredients, which I carefully select to ensure that each dish is a complete sensory experience.

I am deeply connected to Campania, a region that has profoundly influenced my culinary style. Campanian culinary traditions have shaped and inspired me, and I strive to carry forward these authentic flavours in every dish I prepare. My cuisine reflects a strong connection to the territory, celebrating local ingredients and traditional techniques I have learned over the years. Each dish is a tribute to my land, enriched with a personal touch that unites past and present, tradition and innovation.