Chef Cosimo — Private Chef in Barletta

I am Cosimo, a passionate Italian chef with roots deeply tied to my homeland, Puglia. From a young age, cooking has been my language of expression, a way to tell stories and traditions through flavours. My passion for Italian and Mediterranean cuisine has led me to explore the endless possibilities that fresh and genuine ingredients can offer. I firmly believe that every dish should be a complete sensory experience, capable of evoking emotions and memories. My culinary philosophy is based on the balance between innovation and tradition, always striving to respect the essence of the ingredients I work with. My career has been a fascinating journey through various kitchens, each with its own uniqueness, which has allowed me to hone my skills and develop a personal and distinctive approach to gastronomy.

I began my professional journey with an apprenticeship at Lido Ristorante Bagno '27' in Barletta, where I learned the importance of coordination and teamwork. Subsequently, I refined my skills at Ristorante Moja Kuca in Montenegro, where I focused on the preparation of starters and first courses, as well as fruit decorations. My career also took me to Ristorante Baldi in London, where I worked as a chef de partie, and to Tenuta San Francesco in Italy, where I had the opportunity to manage the preparation of banquets and starters. Each experience enriched me, culminating in my role as chef at L'Angolo dei Sapori in Glarus and Altstätten, Switzerland, where I could fully express my culinary creativity. My experience further expanded with the role of sous-chef at Hotel Roxy in Cervia and Hotel Toggenburg in Switzerland, where I had the opportunity to manage the kitchen entirely, pursuing my vision of a cuisine that combines tradition and innovation.

My transition to the role of private chef was driven by the desire to offer a personalised and intimate culinary experience. I have always loved the idea of bringing fine dining directly into my clients' homes, creating dishes that reflect their preferences and desires. Working as a private chef allows me to establish a closer relationship with those who savour my dishes, offering a bespoke service that goes beyond just a meal. My philosophy is to make each event unique, taking care of every detail with the utmost attention and passion. This choice has given me the freedom to express my creativity without compromise, always keeping the quality and authenticity of the ingredients at the forefront.

My specialisation lies in Italian and Mediterranean cuisine, where I am distinguished by the ability to skilfully combine traditional ingredients with modern techniques. I am particularly adept in the preparation of starters and first courses, areas in which I have gained considerable experience working in various restaurants and hotels. My attention to detail and dedication to selecting high-quality ingredients allow me to create dishes that not only satisfy the palate but also tell a story. My cuisine is characterised by the use of authentic and genuine flavours, which enhance the freshness and simplicity of the ingredients, while respecting Italian culinary traditions.

I am deeply connected to my region of origin, Puglia, whose culinary traditions have significantly influenced my cooking style. I carry forward the authentic flavours of my land, integrating them with a personal touch that reflects my experience and creativity. My cuisine reflects a deep respect for local traditions, using fresh and seasonal ingredients that tell the story and culture of Puglia. Every dish I create is a tribute to the richness and diversity of Italian cuisine, always striving to convey the essence and soul of my land through unique flavours and aromas.