Chef Giacomo — Private Chef in Torino

I am Giacomo, an Italian by birth with an innate passion for the culinary arts. From a young age, I found in the kitchen a means to express my creativity and my love for authentic flavours. My cuisine is a continuous journey between tradition and innovation, where each dish is crafted to tell a story and evoke emotions. I firmly believe in the importance of raw materials and attention to detail, elements I consider fundamental to offering a unique gastronomic experience. My approach is based on a harmonious fusion of culinary techniques and a deep knowledge of ingredients, always with the aim of enhancing taste and quality. I am proud of my Piedmontese roots, which have taught me the importance of genuineness and simplicity, values I carry with me in every culinary creation.

I began my professional journey in the world of fine dining, where I had the opportunity to work with Antonino Cannavacciuolo's group. This experience allowed me to refine my skills under the guidance of one of the greatest Italian chefs. Subsequently, I worked at Ristorante Piccolo Lago, a two Michelin star establishment, where I could put my passion for gourmet and molecular cuisine into practice. I had the privilege of collaborating with various high-level establishments in Piedmont, Liguria, and Sicily, holding positions as chef, sous-chef, and banquet manager. Among the most significant experiences, I proudly recall my work at Villa Sassi in Turin, where I led brigades and managed kitchens for exclusive events, dedicating myself passionately to the world of weddings and corporate events.

My philosophy is to bring haute cuisine directly into my guests' personal experiences. I love creating unique and personalised moments, where every detail is attended to with the utmost care. My goal has always been to transform a meal into an unforgettable experience, capable of engaging all the senses. This approach allows me to fully express my creativity and establish a direct and special relationship with those who choose to entrust themselves to my cuisine. I believe that true luxury lies in the ability to enjoy a bespoke service that reflects the desires and expectations of each guest.

I am distinguished by my ability to combine advanced culinary techniques with a deep focus on the quality of ingredients. My specialisation ranges from fusion and Japanese cuisine to Mediterranean and traditional Italian. I am particularly skilled at creating dishes that combine the complexity of molecular cuisine with the simplicity of authentic flavours. Each of my creations is the result of careful research and a perfect balance between innovation and tradition. My vegetarian cuisine, moreover, is a tribute to freshness and seasonality, elements that I consider essential to enhance the natural taste of food.

I am deeply connected to Piedmont, a region that has shaped and inspired me with its culinary traditions and its rich food and wine heritage. I carry forward the authentic flavours of my territory, valuing local products and collaborating with producers who share my passion for quality. My cuisine reflects a profound respect for traditions, but is also open to innovation and experimentation. Each dish I create is a tribute to my land and an invitation to discover the beauty and variety of Piedmontese cuisine.