Chef Helena — Private Chef in Vallo della Lucania

I am Helena, a chef of Venezuelan origin who has chosen Italy as my culinary homeland. My passion for cooking was born amidst the aromas and flavours of my native land, where I learned to respect ingredients and create dishes that tell stories.

Having lived across Venezuela, England, Mexico, the United States, and Italy, I have developed a truly international culinary perspective. Every destination has expanded my understanding of food, allowing me to draw inspiration from different cultures, ingredients, and traditions. This global influence is reflected in my cuisine, where Mediterranean elegance meets the vibrant spirit of Latin America in a refined and personal way.

In every creation, I strive to blend the elegance of Mediterranean cuisine with the intensity and warmth of Latin American flavours, crafting culinary experiences that nourish both body and soul. I believe food is a universal language, capable of conveying emotions, creating meaningful connections, and bringing people together around the table.

I have always believed that cooking is an art that requires dedication, creativity, and a deep respect for both tradition and innovation. My approach is guided by the pursuit of excellence, attention to detail, and a genuine passion for hospitality.

My mission is to offer guests unforgettable moments, where each dish becomes a sensory journey celebrating the beauty of simplicity, the richness of cultural diversity, and the stories that food can tell. Whether preparing an intimate family dinner, a wellness-focused retreat, or a luxury villa experience, I aim to create menus that feel personal, elegant, and memorable.

I began my professional journey by founding and managing Vidadechef Catering in Caracas, Venezuela, where I specialized in luxury catering for VIP events and private aviation. This experience allowed me to develop a deep understanding of the expectations of high-end clients, refine my ability to create bespoke menus, and deliver exceptional culinary experiences with precision and attention to detail.

Alongside my catering career, I gained valuable experience in the restaurant industry, strengthening my expertise in menu development, kitchen operations, and hospitality management. I also had the opportunity to contribute to culinary projects serving internationally recognized hospitality environments, further elevating my standards of quality, consistency, and guest experience.

Later, as a Professional Chef and Culinary Nutrition Specialist collaborating with Studio Vital, I expanded my expertise by integrating nutritional principles with gourmet cuisine. This experience allowed me to develop a more holistic approach to food, creating dishes that are not only refined and memorable but also aligned with wellness and healthy living.

Each stage of my career has contributed to shaping my culinary philosophy, which today reflects a seamless balance between luxury hospitality, nutritional awareness, tradition, and innovation.

I chose to become a private chef because I believe that the most memorable dining experiences happen in the places where people feel most comfortable: their homes, villas, and private retreats.

For me, private dining is about much more than preparing exceptional food. It is about creating moments that allow guests to relax, connect, and fully enjoy their time together while I take care of every culinary detail. Whether it is a family gathering, a celebration with friends, or an intimate dinner overlooking the Mediterranean, my goal is to bring the quality, creativity, and attention to detail of a fine dining restaurant into a private and welcoming environment.

What I love most about being a private chef is the opportunity to create truly personalized experiences. Every menu is designed around my guests’ tastes, preferences, and expectations, ensuring that each meal feels unique and meaningful. This close connection allows me to transform simple meals into lasting memories.

For my guests, luxury is not only found on the plate, but in the freedom to enjoy their vacation, their home, and the people around them while every detail is thoughtfully taken care of. That is the experience I strive to create with every service.

My culinary approach is rooted in a deep respect for place, seasonality, and local traditions. While my international background has exposed me to diverse techniques, ingredients, and culinary cultures, I believe that every destination has its own story to tell through food.

Rather than imposing a particular style, I draw inspiration from the region where I am cooking, allowing local ingredients, producers, and traditions to guide each menu. My role is to enhance those flavours through the techniques and experiences I have gathered throughout my journey, creating dishes that feel authentic to the place while remaining personal and memorable.

Whether preparing a traditional regional menu, a wellness-focused experience, or a contemporary interpretation of local cuisine, my goal is always the same: to create food that connects people to the destination, the season, and the memories they bring to the table.

I am deeply connected to Campania, a region that has welcomed me and inspired my way of cooking. What I admire most about Italian cuisine is that it is a living heritage, passed down through families, recipes, gestures, and traditions that remain deeply connected to the land.

In Campania, this connection is especially powerful: many of the flavours come from families, farmers, fishermen, and local producers who preserve the ingredients behind each recipe. This has taught me to value simplicity, seasonality, and respect for the product above all else.

In my cooking, I seek to honour this tradition with sensitivity and authenticity, creating dishes that celebrate the generosity of Campania, the beauty of Mediterranean flavours, and my deep respect for the Italian gastronomic culture that has become part of my culinary identity.