Chef Filippo — Private Chef in Milano

I am Filippo, an enthusiastic Italian chef by origin, born and raised in Milan, in the heart of Lombardy. My passion for cooking was born amidst the aromas and flavours of Italian tradition, evolving into a love for experimentation and the fusion of diverse culinary cultures. I have always believed that cooking is an art that goes beyond the mere act of preparing food; it is a way to tell stories, evoke emotions, and create connections. My culinary philosophy is based on the use of high-quality ingredients and the creation of dishes that combine aesthetics and taste. Each of my creations is a sensory journey that reflects my dedication and commitment to bringing excellence to every dish I prepare.

I began my culinary journey at the Bontalenti Hospitality Institute in Florence, where I acquired the fundamentals of cooking and patisserie. Subsequently, I refined my skills at ALMA, the International School of Italian Cuisine in Parma, and completed a Master in Advanced Culinary Training in Empoli. My professional career has led me to work in prestigious environments such as the Cavalieri Restaurant in Paris, where I honed my skills as a Chef de Partie. I had the honour of working at Le Calandre in Padua, a three Michelin-starred restaurant, where I was able to express my creativity in patisserie and appetizers. These experiences have allowed me to develop a deep understanding of culinary techniques and an adaptability that enables me to excel in kitchens of various natures, from traditional Italian to international cuisine.

I love bringing haute cuisine directly into my clients' homes, offering a personalised service that reflects their needs and desires. My philosophy is to create bespoke culinary experiences that go beyond a simple meal, transforming it into a memorable event. Each dish is designed to amaze and delight, with particular attention to detail and presentation. This approach allows me to establish a direct and personal relationship with my guests, ensuring a unique and unforgettable experience.

My specialisation lies in the ability to combine tradition and innovation, creating dishes that respect Italian culinary roots but are enriched by international influences. I am particularly skilled in patisserie, thanks to five years of dedicated experience in this art, and in creating single portions that play with shapes, colours, and structures. My training has made me an expert in team management and the ability to quickly adapt to new working environments, always with a positive and proactive attitude.

I am deeply connected to Lombardy, a region that has shaped and inspired me with its rich culinary tradition. I carry forward Lombard traditions, collaborating with local producers to ensure the freshness and quality of the ingredients I use. My cuisine reflects meticulous attention to quality and authenticity, always seeking to enhance the natural flavours of the ingredients. Every dish I prepare is a tribute to my homeland, a blend of tradition and innovation that tells the story of my career and passions.