Chef Henry — Private Chef in Pordenone

I am Henry, an Italian by origin who has found his place among the flavours and spices of the Middle East. My passion for cooking was born among the hills of Friuli-Venezia Giulia, but it has evolved into a symphony of international flavours that embraces both tradition and innovation. I have always believed that cooking is a universal language, capable of uniting different cultures through a well-prepared dish. Every ingredient I choose tells a story, and every dish I create is a tribute to my experience and dedication. My culinary philosophy is rooted in quality and excellence, always striving to surprise and delight the most discerning palates.

I began my culinary journey as an apprentice cook at the Hôtel Président in Forte dei Marmi, where I learned the importance of discipline and precision. My journey then took me to the Restaurant L'Espadon at the Hotel Ritz Paris, an experience that allowed me to refine my skills under the guidance of renowned chefs such as Michel Roth. I had the honour of working at the Relais Château Bernard Loiseau, a three Michelin-starred restaurant, where I perfected my technique in handling fish garnishes. Subsequently, I held the position of chef de partie at the restaurant Il Carpaccio at the Hotel Palace Royal Monceau, another temple of starred gastronomy. Each experience has helped shape my unique style, which combines the refinement of French cuisine with the rich culinary traditions of the Middle East.

I love bringing haute cuisine directly into my clients' homes, offering a personalised and intimate culinary experience. My philosophy is to create bespoke dishes that reflect individual tastes and preferences, while always maintaining a high standard of quality and innovation. I believe that personalised service is an opportunity to forge a deeper connection with those who savour my creations, allowing me to tell a story through each dish.

My specialisation focuses on fusion cuisine, where I stand out for my ability to skilfully combine elements of Arabic, French, and Italian cuisine. I am particularly adept at integrating classic techniques with exotic flavours, creating dishes that are both innovative and respectful of traditions. My experience in pastry allows me to conclude each meal with sweetness and refinement, while my knowledge of vegan and vegetarian cuisines enables me to offer delicious options for every dietary need.

My cuisine reflects an international experience, uniting diverse culinary influences with a particular focus on the quality of ingredients. Operating in Saudi Arabia, I have immersed myself in the flavours and traditions of the Middle East, exploring the rich spices and aromas that characterise this region. Each of my dishes is a sensory journey that celebrates diversity and cultural richness, offering a complete and unforgettable culinary experience.