Chef Corinna — Private Chef in Provincia della Gallura Nord-Est Sardegna

I am Corinna, an Italian chef deeply rooted in the culinary traditions of Sardinia. My passion for cooking was born amidst the authentic aromas and flavours of my homeland, Calangianus, and has evolved into an art that I cultivate with dedication in Arzachena, against the stunning backdrop of the Costa Smeralda. I have always believed that cooking is a sensory journey, an experience that transcends the mere act of eating. Every dish I create is a tribute to the richness of the Mediterranean, the freshness of local ingredients, and the fusion of tradition with innovation. My cuisine is a dialogue between past and present, a balance between simplicity and sophistication, where every ingredient tells a story and every flavour evokes a memory. I am driven by the desire to share my cultural heritage with the world, bringing a taste of Sardinia to the table.

I began my culinary journey by graduating in gastronomy at the I.P.S.A.R. of Arzachena, then specialising in basic and fish cuisine at the Cordon Bleu Culinary Arts School in Florence. From 2001 to 2020, I had the honour of working as a personal chef in prestigious villas in Porto Raphael and the Costa Smeralda, where I was able to refine my skills and develop my unique style. During these years, I had the opportunity to serve an international clientele, offering bespoke culinary experiences that reflect the elegance and beauty of the Sardinian territory. My training has been enriched by significant experiences that have allowed me to grow both professionally and personally, leading me to collaborate with the historic association Cesarine since 2020. In this context, I organise cooking classes and events in my Home Restaurant, combining tradition and creativity to promote Sardinian cuisine worldwide.

I chose to become a private chef for the opportunity to offer a highly personalised service, which allows me to establish a direct and intimate relationship with my guests. I love bringing haute cuisine into homes, creating bespoke culinary experiences that reflect the tastes and needs of those who choose me. My transition into this role was natural, driven by the desire to share my passion for cooking in a more personal and welcoming environment. Every event I organise is an opportunity to express my creativity and provide my guests with a unique sensory journey that goes beyond a simple meal. My philosophy is based on attention to detail and the enhancement of local ingredients, which I consider fundamental to offering an unforgettable culinary experience.

My specialisation focuses on Mediterranean and traditional Sardinian cuisine, with particular attention to fish preparation techniques and patisserie. I am distinguished by the ability to skillfully combine the authentic flavours of my land with a touch of modernity, creating dishes that highlight the quality of local ingredients. I am particularly adept at preparing vegetarian and gluten-free menus, thanks to my ongoing training and obtaining the certificate in 'Coeliac Disease and Gluten-Free Cooking' organised by A.I.C. in 2023. Every dish I prepare is a reflection of my culinary philosophy, which centres on the balance between tradition and innovation, simplicity and refinement. I believe that cooking is an art that should be shared and appreciated in all its nuances, and I strive to convey this vision through each of my creations.

I am deeply connected to Sardinia, a land that has shaped my approach to cooking and that I continue to celebrate through my dishes. The culinary traditions of Gallura and Sardinia are the beating heart of my cuisine, and I am committed to carrying them forward with pride and dedication. Participating in the '6th Week of Italian Cuisine in the World' in South Africa in 2021 was an extraordinary opportunity to represent my region and share the richness of our culinary tradition with an international audience. My cooking reflects a deep respect for cultural roots, combined with a continuous search for innovation, to offer my guests an experience that is both authentic and surprising.