Chef Maria — Private Chef in Olbia

I was born and raised in Sardinia, an island that taught me the value of tradition and authenticity. My passion for cooking blossomed in the family restaurant, where I learned to appreciate the importance of fresh, local ingredients. I have always believed that cooking is an art that requires dedication and love, and this belief drove me to turn my passion into a career. I founded Mariuccia Catering in 1999, a business that has become a benchmark for catering in the north of Sardinia. In 2025, I launched Private Chef Sardinia, a project that allows me to create bespoke culinary experiences for villas, yachts, and exclusive events, combining elegance and authenticity with a deep respect for Sardinian tradition.

I began my culinary journey in the family kitchen, an environment that provided me with the foundation to develop my craft. My training was enriched by experiences with highly esteemed chefs like Luca Montersino, Salvatore Esposito, and Marco Pirotta. I had the opportunity to study healthy cooking with Dr. Chiara Manzi and Chef Paolo Cappuccio, who boasts a Michelin star. I delved into the technique of low-temperature cooking (CBT) and food safety, elements I consider essential for offering healthy and balanced dishes. My career has been a continuous journey of learning and innovation, regularly participating in gastronomic events and investing in my training to pursue excellence.

I chose to become a private chef because I love the idea of bringing haute cuisine directly into people's homes, creating unique and personalised culinary experiences. My transition to this role was natural, driven by the desire to offer an exclusive service that reflects my philosophy of elegance and authenticity. With Private Chef Sardinia, I can fully dedicate myself to my guests, attending to every detail and ensuring a gastronomic experience that reflects their needs and desires.

My specialisation lies in the ability to combine advanced culinary techniques with a deep respect for tradition. I am distinguished by the use of low-temperature cooking, which allows me to preserve the nutrients in food, offering healthier and more balanced dishes. I am particularly skilled in the preparation of bread, focaccia, and fresh pasta, elements I consider fundamental in Italian cuisine. My experience ranges from Mediterranean to vegan cuisine, not forgetting patisserie, where I can express my creativity and attention to detail.

I am deeply connected to my homeland, Sardinia, and the culinary traditions of this region have shaped me as a chef. I carry forward the rich flavours of Sardinia, celebrating them in every dish I prepare. My cooking reflects a particular focus on the quality of local ingredients, and every dish is a tribute to my native island. Through my creations, I wish to share with the world the authenticity and beauty of Sardinian cuisine, always maintaining a balance between innovation and tradition.