Chef Enrico — Private Chef in Motta Sant'Anastasia

I am Enrico, a culinary enthusiast who discovered my calling amidst the flavours and aromas of my beloved Sicily. My passion for cooking was born within the domestic walls, where I learned to appreciate the importance of fresh and genuine ingredients. I love creating dishes that tell a story, combining tradition and innovation. My cuisine is a sensory journey that explores the fusion between past and present, with a constant focus on sustainability and respect for the earth. Every dish I create is a work of art that reflects my dedication and commitment to bringing culinary excellence to my guests' tables.

I began my professional journey as a kitchen commis at La Capinera, where I honed my basic skills. Subsequently, I had the opportunity to work at Atahotel Capotaormina, where I held the role of kitchen commis and learned the importance of precision and discipline in the kitchen. My career continued at Atahotel Naxos Beach as chef de partie, an experience that allowed me to develop my leadership skills. I then worked at Ristorante Frontemare, where I had the chance to explore Mediterranean cuisine. After a period at Ristorante Il Castello, I refined my skills as a pizza chef at Pizzeria Cuore di Napoli. My most recent experience includes the role of chef at Ristorante Granduca and Ristorante Picchio Verde, where I was able to fully express my culinary creativity.

My philosophy is to bring haute cuisine directly into my clients' homes, offering a personalised and unforgettable culinary experience. I love creating bespoke menus that reflect the tastes and preferences of my guests, turning each meal into a unique event. My passion for personalised service drives me to attend to every detail, from ingredient selection to plate presentation, to ensure a gastronomic experience that satisfies the most discerning palates.

My specialisation spans various cuisines, including fusion, gourmet, Mediterranean, and modern. I am particularly skilled in creating vegan and vegetarian dishes that satisfy not only the taste but also the ethics of my guests. My training as a pizza chef allows me to reinvent the traditional Italian pizza with an innovative touch. I stand out for my ability to combine different flavours and techniques, creating dishes that are both sophisticated and rooted in Italian culinary tradition.

I am deeply connected to Sicily, a land that has shaped and inspired me with its rich and varied culinary traditions. I carry forward the authentic flavours of my region, celebrating them through dishes that enhance the quality of local ingredients. My cuisine reflects the warmth and generosity of Sicily; each dish is a tribute to my land and its centuries-old traditions.