Chef Emanuele — Private Chef in Ottana

I am Emanuele, an Italian by origin who has found his most authentic form of expression in cooking. My passion for the culinary arts was born amidst the scents and flavours of Sardinia, a land that taught me the value of simplicity and essential elegance. I have always believed that cooking is a silent hospitality, a dialogue between the chef and the diner, where each dish tells a story. I love creating tailored experiences, respecting the seasonality of ingredients and listening carefully to the needs of my guests. My contemporary Mediterranean cuisine is a journey between tradition and innovation, where discretion and attention to detail are fundamental. Each of my creations is a balance between lasting flavours and clear presentations, an authentic signature never ostentatious.

I began my professional journey at Ristorante I Due Mari, at the Hotel Cala di Volpe in Costa Smeralda, where I honed my skills in the Garde Manger. This experience allowed me to meticulously curate cold starters and seafood platters in a five-star environment. Subsequently, I had the honour of leading the kitchen at Restaurant I Fulletti in Folelli, where I crafted signature seasonal menus and managed the brigade with precision. My career also led me to exclusive settings such as the M/Y Madame Kate in Antibes, where I worked under the guidance of Head Chef Nicolas Petit, champion of the Monaco Super Yacht Chef Competition. Here, I perfected my ability to ensure freshness and discretion in a luxury context. On the M/Y Stradivarius in Monaco and the M/Y Deep Blue II in Genoa, I independently managed the onboard kitchen, tackling the challenges of limited space and the personalised dietary needs of international guests.

I chose to become a private chef to bring haute cuisine directly into the homes and yachts of my clients, offering a highly personalised service. I love the intimacy and challenge of creating unique culinary experiences that reflect individual tastes and preferences. My philosophy is to transform each meal into a memorable event, where elegance and discretion merge to meet the highest expectations. Every assignment is an opportunity to explore new flavours and techniques, always with a keen eye on ingredient quality and impeccable presentation. My international experience has taught me to masterfully manage diverse cultural and dietary needs, making each culinary experience an unforgettable journey.

My specialisation lies in contemporary Mediterranean cuisine, where I stand out for my ability to combine authentic flavours with modern techniques. I am particularly skilled in creating bespoke and dietary menus, tailored to the specific needs of my clients. Modern and vegan patisserie is another of my strengths, where I can express my creativity through refined and innovative desserts. Managing the galley on yachts has taught me the importance of optimising space and budget while maintaining five-star standards. My culinary philosophy is based on respecting raw materials and the constant search for high-quality ingredients, allowing me to offer a gastronomic experience that goes beyond a simple meal.

I am deeply connected to Sardinia, a region that has shaped my approach to cooking with its unique traditions and flavours. My Sardinian roots have taught me to value local ingredients and respect seasonality, elements that I bring with me in every dish I create. My cuisine reflects a constant attention to quality, where each dish is a tribute to my homeland. I love collaborating with local producers to ensure that every ingredient tells a story of authenticity and passion. Sardinia is my muse, and through my cooking, I strive to share with the world the beauty and richness of this land.