Chef Gianluca — Private Chef in Villorba

I am Gianluca, an Italian chef by origin, born and raised with an innate passion for the culinary arts. I have always believed that cuisine is a universal language, capable of telling stories and evoking deep emotions. My career has been an exciting journey through flavours and techniques ranging from Italian tradition to modern fusion. I love creating dishes that reflect my dedication to quality and sustainability, using fresh and genuine ingredients. Each of my creations is a tribute to the richness of Mediterranean cuisine, enriched by vegetarian and vegan influences. My cooking is a balance between innovation and respect for traditions, a sensory journey that invites you to discover new dimensions of taste.

I began my professional journey as a Pizzeria Head Chef at Passito Italian Restaurant in Auckland, New Zealand, where I honed my skills in preparing authentic pizzas. Subsequently, I had the opportunity to work at Farina Restaurant, where I contributed to elevating the quality of Neapolitan pizza in New Zealand. My experience was further enriched at The Birdwood Restaurant in Christchurch, where, as Head Chef, I led the production of wood-fired pizzas and focaccias, building a successful business from scratch. Back in Italy, I had the honour of collaborating with the Gourmet Restaurant Pizzeria Cuore Napoletano, awarded two slices by Gambero Rosso, where I worked as Main Pizza Chef and consultant. My career also took me to extreme environments, such as the Mario Zucchelli Station in Antarctica, where I managed the kitchen for an Italian scientific team, demonstrating my ability to operate in challenging conditions.

I chose to become a private chef to bring haute cuisine directly into my clients' homes, offering personalised and unforgettable culinary experiences. I love the intimacy and creativity this role allows me, enabling me to adapt each dish to the specific tastes and needs of those who choose me. My philosophy is based on attention to detail and the creation of menus that tell a unique story, combining my international experience with a passion for Italian cuisine. Each private event is an opportunity to share my love for gastronomy and to create moments of conviviality and pleasure.

My specialisation lies in creating dishes that combine tradition and innovation, with particular attention to vegetarian, vegan, and healthy cuisine. I stand out for my skill in preparing high-hydration doughs, using ancient varieties of wheat and spelt, milled in our stone mill. I am particularly adept at producing probiotic foods and tailored macronutrients, designed for athletes and nutritionists. My experience as a consultant for restaurants and bakeries has allowed me to refine advanced baking techniques and to share my knowledge through highly successful masterclasses.

I am deeply connected to Veneto, a region that inspires me daily with its rich culinary tradition and the quality of its ingredients. I carry forward the traditions of Italian cuisine, celebrating authentic flavours and collaborating with local producers to ensure freshness and sustainability. My cooking reflects meticulous attention to quality, where each dish represents a journey through the flavours of the Mediterranean, enriched by modern and fusion influences. Each creation is a tribute to my land and an invitation to discover the beauty of simplicity and gastronomic elegance.