Chef Gianmarco — Private Chef in Soriano Nel Cimino

I am Gianmarco, and my passion for cooking was born among the hills of Lazio, where authentic flavours and culinary traditions intertwine in perfect harmony. My cuisine is a journey through the various nuances of gastronomy, blending Mediterranean tradition with international influences. I have always believed that each dish should tell a story, an emotion that is released through quality ingredients and innovative techniques. My training has allowed me to develop a profound knowledge of culinary techniques, such as sous vide and the use of the roner, which I employ to enhance the natural flavours of the ingredients. I am Italian by origin, and my heart beats for cooking, an art that allows me to express my creativity and my love for detail. My philosophy is based on the balance between innovation and tradition, creating culinary experiences that remain etched in the memory of those who savour them.

I began my culinary journey at the prestigious Campus Etoile Academy, where I obtained a diploma as a chef assistant and chef. This training opened the doors to extraordinary experiences, such as at the Riffelalp Resort 2222 in Zermatt, where I held the role of Chef Entremetier and later Chef Saucier. Here, I honed my skills in the preparation of meats, fish, and mother sauces, managing the team and contributing to the creation of the menu. Subsequently, I had the honour of working as Chef de Partie at Hacienda Na Xamena in Ibiza, an experience that allowed me to explore new culinary horizons. Returning to Italy, I led the kitchen at Ristorante Potafiori in Milan, where I could fully express my creativity and passion for gourmet cuisine. Each experience has enriched me, allowing me to grow professionally and develop a unique vision of gastronomy.

I chose to become a private chef to bring haute cuisine directly into the homes of my clients, offering a personalised and bespoke culinary experience. This transition has allowed me to dedicate myself to consultancy projects for existing restaurants and new openings, as well as organising private events in exclusive villas. I love the idea of creating unique menus that reflect the tastes and preferences of my guests, transforming each meal into a special occasion. My philosophy is to offer an impeccable service, where every detail is attended to with the utmost care, ensuring an unforgettable experience that goes beyond the simple act of eating.

My specialisation lies in the art of combining traditional techniques with innovative methods, such as sous vide and the use of the roner, to enhance the authentic flavours of the ingredients. I am distinguished by my ability to independently manage every aspect of the kitchen, from the selection of raw materials to the creation of dishes that surprise and delight the senses. I am particularly skilled in the preparation of Mediterranean and gourmet dishes, where the balance of flavours is fundamental. My experience has taught me the importance of leadership in the kitchen, allowing me to lead my team with passion and determination, ensuring that every dish served is a culinary masterpiece.

I am deeply connected to Lazio, a region that has shaped and inspired me with its culinary traditions and richness of flavours. I carry forward the Italian gastronomic culture, reinterpreting it with a modern and innovative touch. My cuisine reflects a constant attention to the quality of the ingredients, favouring local and seasonal products that tell the story of the territory. Every dish I create is a tribute to my Italian roots, a sensory experience that unites past and present in perfect harmony. My mission is to celebrate Italian cuisine in all its nuances, making it accessible and appreciated in every corner of the world.