Chef Velio Private — Private Chef in Molina

I am Diego Delmarco, an Italian by birth who has dedicated his life to the culinary arts. My passion for cooking was born among the mountains of Trentino-Alto Adige, where authentic flavours and local traditions shaped my palate and culinary vision. I have always believed that cooking is a universal language, capable of telling stories and evoking emotions. Every dish I create is a journey through the aromas and flavours of the Mediterranean, a tribute to the richness of our land. I love to experiment and blend modern techniques with traditional ingredients, creating culinary experiences that reflect my personality and my love for quality and elegance.

I began my professional journey as a kitchen commis at Hotel Berghoffer in Redagno, where I honed my skills in managing the breakfast buffet. Subsequently, I had the opportunity to work as chef de partie at Leandro Luppi's restaurant in Affi, where I specialised in the preparation of starters and desserts. My experience was further enriched at Ristorante Costa Salici in Cavalese, where I took on the responsibility for starters and desserts, and later for main courses. I had the privilege of working again with Leandro Luppi in Malcesine, this time focusing on desserts, an area that has always fascinated me. My career led me to take on the role of kitchen manager at Ristorante La Pieve di Casalese, where I was able to apply my managerial skills. More recently, I led the pastry section at Hotel Garden in Moena, an experience that solidified my passion for the art of pastry. My journey has been a continuous crescendo, culminating in my current position at Federico Chignola in Costernano del Garda, where I am responsible for the starters.

My philosophy is to bring haute cuisine directly into homes, offering a personalised service that reflects the needs and desires of each client. I love the idea of creating a unique, tailor-made culinary experience, where every detail is attended to with the utmost care. My passion for personalised service stems from the belief that every meal should be a special occasion, a moment of sharing and pleasure. I firmly believe that cooking is an art to be experienced in an intimate and personal way, and I dedicate myself wholeheartedly to turning every event into an unforgettable memory.

My specialisation focuses on gourmet, Italian and Mediterranean cuisine, with a particular emphasis on pastry and pizzeria. I am distinguished by my ability to combine modern techniques with culinary tradition, creating dishes that are a perfect balance between innovation and authenticity. I am particularly skilled in the art of desserts, a field that allows me to express my creativity and precision. My culinary philosophy is based on the use of fresh, high-quality ingredients, carefully selected to enhance natural flavours and offer a gastronomic experience that engages all the senses. Every dish is designed to tell a story and convey an emotion, making each meal an unforgettable journey.

I am deeply connected to Trentino-Alto Adige, a region that has shaped and inspired me with its culinary traditions and its wealth of local ingredients. The traditions of this mountainous land are reflected in my dishes, where I strive to highlight the authentic and genuine flavours I have known since childhood. My cuisine is a tribute to the beauty and diversity of our territory, a bridge between past and present that celebrates Italian gastronomic culture. I proudly carry forward these traditions, reinterpreting them with a modern and personal touch, to offer a culinary experience that is both rooted and innovative.