Chef Diego — Private Chef in Pordenone

I am Diego, an Italian by origin with an innate passion for the culinary arts. From a young age, I found in the kitchen a means of expression, a way to tell stories through flavours and aromas. My career has been a journey through cultures and gastronomic traditions, allowing me to refine my skills and develop a unique approach to cooking. I firmly believe that every dish should be a complete sensory experience, capable of evoking emotions and memories. My dedication to quality and creativity has guided me at every stage of my journey, pushing me to explore new culinary frontiers and experiment with exceptional ingredients. My cuisine is a reflection of my soul, a fusion of tradition and innovation that celebrates the beauty of simplicity and the complexity of flavours.

I began my professional journey at the Oxo Tower Restaurant in London, where I had the opportunity to work in all sections of the kitchen, honing my skills in a dynamic and stimulating environment. Subsequently, I was part of the opening team at Shangri-La at the Shard, also in London, where I was promoted to Junior Sous Chef, managing banqueting and event operations. My career then took a significant turn when I became Chef De Cuisine at La Spiga, the Italian outlet of W Doha in Qatar, recognised as one of the best Italian restaurants in the region. Here, I had the privilege of leading a team of 11 members, contributing to the success of the restaurant, which won the 'Italian Restaurant of the Year' award at the Time Out Awards in 2016 and 2018. Currently, I am the owner of Fior Di Sale Gastronomia in Sacile, Italy, where I have created a new dining concept that brings the elegance and quality of a gourmet restaurant directly into my clients' homes.

I chose to become a private chef to offer a personalised and intimate culinary experience that goes beyond the boundaries of traditional dining. I love bringing haute cuisine directly into my clients' homes, creating bespoke menus that reflect their tastes and preferences. My philosophy is to transform every meal into a unique event, where the quality of the ingredients and attention to detail are at the heart of everything. Working as a private chef allows me to establish a direct relationship with my guests, listening to their needs and surprising them with culinary creations that tell a story. This transition has allowed me to explore new dimensions of my art, while always maintaining my dedication to perfection and innovation.

My specialisation lies in the ability to blend traditional culinary techniques with a modern and innovative approach. I am distinguished by my ability to create dishes that celebrate Italian, French, and Mediterranean cuisine, with particular attention to vegetarian and vegan cooking. I am particularly skilled in the art of patisserie, where precision and creativity meet to create desserts that are true works of art. My culinary philosophy is based on the use of fresh, high-quality ingredients, carefully selected from small local producers. Every dish I create is a tribute to the simplicity and purity of flavours, enhanced by cooking techniques that preserve their essence.

My cuisine reflects an international experience, enriched by diverse culinary influences I have encountered along my journey. Operating in Qatar, I had the opportunity to explore and integrate flavours and techniques from around the world, creating a dialogue between tradition and innovation. Every dish I prepare is a journey through different cultures, always keeping the importance of quality and authenticity at the centre. I believe that cuisine is a universal language, capable of uniting people and telling stories through flavours. My mission is to continue exploring and sharing this passion, bringing a touch of elegance and creativity to every culinary experience I offer.